The Only Crepes Recipe You’ll Ever Need (Sweet + Savory Variations)

Crepes are that “looks fancy, is secretly easy” food that instantly upgrades breakfast, brunch, dessert, and even dinner. Once you nail the base batter, you’re basically one pan away from endless sweet and savory wins.

This is my go-to crepes recipe: light, flexible, not fussy, and made with everyday ingredients. Keep it classic, go full Nutella moment, or turn it into a savory, cheesy masterpiece—your call.

Why You’ll Love This

These crepes are thin and tender with lightly crisp edges, and the batter works for both sweet and savory fillings without needing two separate recipes. Plus, the whole thing comes together fast, and you can make them ahead for low-effort meals all week.

Ingredients

1 cup (125g) all-purpose flour
2 large eggs
1 1/4 cups (300ml) milk (any kind)
2 tablespoons melted butter, plus more for the pan
1 tablespoon sugar (optional but great for sweet crepes)
1/4 teaspoon fine salt
1 teaspoon vanilla extract (optional for sweet crepes)
Optional add-in for savory: 1–2 teaspoons chopped herbs (chives, parsley) or a pinch of black pepper

How to Make It

Make the batter: In a blender, combine flour, eggs, milk, melted butter, sugar (if using), salt, and vanilla (if using). Blend 15–20 seconds until smooth. No blender? Whisk eggs + milk first, then whisk in flour, then butter.
Rest the batter: Let it sit 15–30 minutes at room temp (or up to overnight in the fridge). This helps the flour hydrate so the crepes cook up soft, not chewy.
Heat the pan: Warm a nonstick skillet or crepe pan over medium heat. Lightly butter the surface (a thin sheen is perfect).
Pour and swirl: Lift the pan off the heat, pour about 1/4 cup batter in the center, then immediately swirl to spread into a thin circle. If you get holes, don’t panic—your next one will be better.
Cook side one: Return pan to heat and cook 45–75 seconds, until the edges look set and lightly golden and the center is no longer wet.
Flip: Use a thin spatula (or your fingers if you’re brave and careful) to flip. Cook the second side about 20–40 seconds.
Stack and keep warm: Slide onto a plate and stack crepes as you go. They stay soft when stacked. If making a lot, keep them loosely covered with foil.
Fill and serve: Add sweet or savory fillings, fold or roll, and serve right away (or cool completely for storing).

Tips for the Best Results

Resting the batter is the difference between “good” and “why are these restaurant-level?” Even 15 minutes helps.
Blender batter = smooth batter. If whisking by hand, whisk until no visible flour pockets remain, then strain if you want ultra-smooth results.
Pan temperature matters: too hot and they’ll brown before they set; too cool and they’ll dry out. Medium heat is your sweet spot.
Use less butter than you think. A lightly greased pan prevents crisp, greasy edges.
Measure the pour. A 1/4 cup measure is a great starting point for a 10-inch pan.
First crepe is a tester. Consider it the “chef’s snack” while you adjust heat and batter amount.
If batter thickens as it sits, whisk in 1–2 tablespoons milk to loosen it.

Variations

Classic sweet: Fill with lemon juice + sugar, then fold into triangles.
Strawberries & cream: Spread whipped cream or Greek yogurt, add sliced berries, and drizzle with honey.
Nutella banana: Warm Nutella slightly, spread thinly, add banana slices, and sprinkle with chopped hazelnuts.
Cinnamon apple: Sauté sliced apples with butter, cinnamon, and a little brown sugar; spoon into crepes.
Ham & cheese: Fill with sliced ham and grated Gruyère or Swiss; fold, then warm in the pan until melty.
Spinach mushroom: Sauté mushrooms + spinach with garlic; add goat cheese or feta and fold.
Breakfast savory: Scrambled eggs + cheddar + salsa, folded like a wrap.
Gluten-free swap: Use a 1:1 gluten-free flour blend. Rest the batter 30 minutes for best texture.

Storage & Reheating

Let crepes cool completely, then stack with parchment between them and refrigerate in an airtight container for up to 3 days. Reheat in a dry nonstick pan over medium-low for about 20–30 seconds per side, or microwave covered for 10–20 seconds until just warm (don’t overdo it or they’ll turn rubbery).

FAQ

Why are my crepes tearing when I flip them?

Tearing usually means the crepe hasn’t set yet or the batter is a bit too thin. Give it another 10–15 seconds on the first side until the edges lift easily, and make sure your pan is properly heated. If it keeps happening, whisk in 1–2 tablespoons flour to slightly strengthen the batter.

Can I make the batter ahead of time?

Yes—this batter is actually better after resting. Blend it, cover, and refrigerate for up to 24 hours. Before cooking, whisk or shake to recombine (flour can settle), and add a splash of milk if it looks thicker than heavy cream.

How do I make this recipe work for savory crepes?

Skip the vanilla and reduce or omit the sugar. Add a pinch of black pepper or chopped herbs if you want. The base is neutral enough that you can fill it with anything from cheese and ham to sautéed veggies.

What’s the best pan for crepes if I don’t own a crepe pan?

A 9- to 10-inch nonstick skillet with low-ish sides is perfect. The key is an even-heating pan and a thin spatula. If your skillet is larger, you may need a bit more batter per crepe; smaller skillet, use a bit less.

Can I freeze crepes?

Totally. Cool completely, stack with parchment between each crepe, and freeze in a zip-top bag for up to 2 months. Thaw in the fridge overnight or on the counter for 30–45 minutes, then warm briefly in a dry pan so they’re soft and flexible again.