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

Crepes are one of those “looks fancy, actually easy” foods that instantly make breakfast feel like a moment. They’re thin, buttery, and basically a blank canvas for whatever you’re craving—fruit and whipped cream, or ham and melty cheese.

This is my go-to crepes recipe: one simple batter, reliable technique, and flexible enough to swing sweet or savory without drama. Keep it classic, or use the variations below to make it totally yours.

Why You’ll Love This

These crepes are tender (not rubbery), lightly crisp at the edges, and easy to cook once you get the swirl. The batter blends in minutes, works for sweet or savory fillings, and stores well—so you can do “crepe night” on a random Tuesday and feel like you’re winning.

Ingredients

1 cup (125g) all-purpose flour
2 tablespoons granulated sugar (optional for sweet crepes; skip for savory)
1/4 teaspoon fine salt
2 large eggs
1 1/4 cups (300ml) milk (whole milk preferred, any works)
2 tablespoons melted butter, plus more for the pan
1 teaspoon vanilla extract (optional for sweet crepes)
1/2 teaspoon baking powder (optional, for slightly more tender crepes)

How to Make It

Mix the batter. In a blender, combine flour, sugar (if using), salt, eggs, milk, melted butter, vanilla (if using), and baking powder (if using). Blend 15–20 seconds until smooth. No blender? Whisk vigorously in a bowl until no lumps remain.
Rest. Let the batter rest for 20–30 minutes at room temp (or cover and refrigerate up to overnight). This relaxes the gluten and makes the crepes more tender and less prone to tearing.
Heat your pan. Set a nonstick skillet (8–10 inches) or crepe pan over medium heat. Once warm, lightly butter the surface. You want a gentle sizzle, not a smoke show.
Pour and swirl. Lift the pan off the heat. Pour about 1/4 cup batter into the center, then immediately tilt and swirl to coat the pan in a thin, even layer. If you went too heavy, you’ll know—no stress, the first crepe is the practice one.
Cook the first side. Return the pan to heat and cook 45–75 seconds, until the edges look dry and the bottom is lightly golden.
Flip. Use a thin spatula to loosen an edge, then flip (or do the confident wrist flip if that’s your vibe). Cook the second side 20–40 seconds.
Stack and repeat. Slide the crepe onto a plate and stack them as you go. Add a tiny bit more butter to the pan as needed and repeat with remaining batter.
Fill and serve. Keep them warm, then fill with sweet or savory options. Fold into quarters, roll like a wrap, or do the classic “flat + toppings + fold.”

Tips for the Best Results

Use a blender if you can. It makes the batter silky and lump-free in seconds.
Don’t skip the rest. Even 20 minutes noticeably improves texture and prevents tearing.
Medium heat is the sweet spot. Too hot and they brown before setting; too low and they dry out.
Measure your pour. Start with 1/4 cup for an 8–10 inch pan. Adjust as needed for your pan size.
Butter lightly. Too much butter can fry the crepe and make it spotty. A thin film is perfect.
Stacking is good. Crepes stay soft when stacked because the steam keeps them flexible.
Fix thick batter fast. If it feels too thick to swirl easily, whisk in 1–2 tablespoons milk.

Variations

Classic sweet: Spread Nutella, add sliced bananas, fold, and dust with powdered sugar.
Berry cheesecake vibe: Fill with sweetened cream cheese (or mascarpone) and berries; drizzle with honey or jam.
Lemon sugar: Brush with melted butter, squeeze lemon, sprinkle sugar, roll up. Simple, elite.
Ham + cheese: Add shredded Gruyère or Swiss and thin ham; fold and warm in the pan until melty.
Spinach + feta: Fill with sautéed spinach, feta, and a pinch of dill; finish with black pepper.
Breakfast crepes: Scrambled eggs + crispy bacon or sausage + cheddar. Add salsa if you want.
Herb savory batter: Skip sugar and vanilla; whisk in 1 teaspoon dried herbs (or 1 tablespoon chopped fresh) and a pinch of garlic powder.
Chocolate crepes: Replace 2 tablespoons flour with 2 tablespoons cocoa powder; keep the sugar and vanilla.

Storage & Reheating

Store cooled crepes stacked with parchment between (optional) in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet over medium-low for about 20–30 seconds per side, or microwave covered for 10–20 seconds until flexible. Crepes also freeze well (up to 2 months); thaw in the fridge overnight.

FAQ

Why are my crepes tearing when I flip them?

Most of the time it’s either undercooking the first side or skipping the batter rest. Let the crepe set until the edges look dry and it releases easily, and rest the batter at least 20 minutes so it becomes more elastic and less fragile.

Can I make this crepes recipe without a blender?

Yes. Whisk the dry ingredients first, then whisk in eggs until smooth, then slowly add milk and melted butter. If you still have lumps, let the batter rest, then whisk again before cooking.

How do I switch this recipe from sweet to savory?

For savory crepes, skip the sugar and vanilla. Keep the salt as written, and consider adding a pinch of pepper or herbs. The base batter is the same, so you don’t need a separate recipe.

What pan is best for crepes?

A nonstick skillet is perfect—8 to 10 inches is easiest for flipping. If your pan is larger, use a bit more batter. If it’s smaller, use less so the crepes stay thin and flexible.

Can I make the batter ahead of time?

Absolutely. Cover and refrigerate the batter for up to 24 hours. Give it a quick whisk (or a quick blend) before cooking, and add a splash of milk if it thickened overnight.