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

Crepes are that “looks fancy, actually easy” kind of food. Once you nail a basic batter and learn the swirl, you can go sweet, savory, breakfast, dessert, or “clean out the fridge” dinner with the exact same recipe.

This is my go-to crepes recipe: thin, flexible, lightly buttery, and sturdy enough to hold fillings without tearing. Plus, you can tweak it in seconds for sweet or savory vibes.

Why You’ll Love This

It’s one simple batter that delivers consistently tender crepes, with easy add-ins for sweet or savory versions—perfect for weekends, brunch boards, or a low-effort dinner that feels like a treat.

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; recommended for sweet crepes)
1/4 teaspoon fine salt
1 teaspoon vanilla extract (optional; for sweet crepes)
Neutral oil or extra butter for cooking

How to Make It

Make the batter: In a blender (or a bowl with a whisk), combine flour, eggs, milk, melted butter, sugar (if using), salt, and vanilla (if using). Blend/whisk until smooth. If whisking by hand, aim for a pourable batter with no big lumps.
Rest the batter: Let it sit for 15–30 minutes at room temp (or up to overnight in the fridge). This relaxes the gluten and helps you get softer, less “bready” crepes.
Heat the pan: Place a nonstick skillet or crepe pan (8–10 inches) over medium heat. Lightly butter the surface (a thin sheen, not a puddle).
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 bottom in a thin, even layer. If it doesn’t reach the edges, add a teaspoon more batter and swirl quickly.
Cook the first side: Return pan to heat and cook 45–75 seconds, until the top looks set and the edges begin to lift and turn lightly golden.
Flip: Use a thin spatula to loosen an edge, then flip carefully. Cook the second side 20–40 seconds, just until lightly golden.
Repeat: Stack cooked crepes on a plate. Butter the pan lightly as needed (usually every 2–3 crepes). Adjust heat if they brown too fast (lower) or feel pale and rubbery (raise slightly).
Fill and serve: Add fillings while warm. Fold into quarters, roll like a wrap, or layer for a “crepe cake” moment.

Tips for the Best Results

Use the right batter texture: It should pour like heavy cream. If it’s too thick, whisk in 1–2 tablespoons milk at a time.
Resting matters: Even 15 minutes helps. Overnight is great for meal prep and smoother texture.
Your first crepe is the tester: Pan temp is everything. If the first one is weird, congrats—you’re normal. Adjust and keep going.
Go light on the butter in the pan: Too much fat can make the batter slide instead of gripping, which leads to uneven thickness.
Measure your pour: A 1/4 cup scoop is the easiest consistency hack for evenly thin crepes.
Flip sooner than you think: When the edges look dry and liftable, it’s ready. Waiting too long makes them crisp instead of tender.
Keep them warm: Stack crepes and cover loosely with foil or a clean towel while you cook the rest.

Variations

Classic Sweet: Add sugar + vanilla. Fill with Nutella and sliced strawberries, or lemon juice + powdered sugar for a simple win.
Cinnamon Sugar Dessert: Sprinkle cinnamon into the batter, then fill with butter + cinnamon sugar and roll up.
Savory Basic (no sugar/vanilla): Skip sugar and vanilla. Add 1/2 teaspoon Dijon mustard to the batter for a subtle savory depth (optional but so good).
Ham & Cheese: Fill with sliced ham and shredded gruyere or swiss. Fold, then warm in the pan until melty.
Mushroom + Spinach: Sauté mushrooms with garlic, add spinach to wilt, then fill with a little goat cheese or mozzarella.
Breakfast Crepes: Scrambled eggs + cheddar + avocado. Or peanut butter + banana for sweet breakfast energy.
Whole Wheat Swap: Replace up to half the flour with whole wheat flour. Add an extra splash of milk if it thickens.
Gluten-Free Option: Use a 1:1 gluten-free all-purpose flour blend. Rest the batter 30 minutes for best hydration.

Storage & Reheating

Store cooled crepes stacked with parchment between them in an airtight container in the fridge for up to 3 days. Reheat in a dry nonstick pan over medium-low for 15–30 seconds per side, or microwave covered for about 10–15 seconds until pliable (don’t overdo it or they’ll get rubbery).

FAQ

Why are my crepes tearing when I flip them?

Tearing usually means the crepe is too thin in spots, the pan isn’t nonstick enough, or you’re flipping before the first side sets. Try slightly more batter (1 tablespoon), cook a few seconds longer, and make sure you’re using a thin spatula to loosen the edges first.

How do I make this recipe more savory without changing the texture?

Keep the base the same but skip the sugar and vanilla. You can also add a pinch of black pepper or a small pinch of garlic powder. Avoid adding too much cheese or thick ingredients into the batter—keep those as fillings so the crepes stay thin and flexible.

Can I make the batter ahead of time?

Yes—this batter is actually better after a rest. Make it up to 24 hours ahead and store covered in the fridge. Before cooking, whisk or shake to recombine and add 1–2 tablespoons milk if it thickened overnight.

What pan size is best, and how much batter should I use?

An 8–10 inch nonstick skillet is ideal. Start with about 1/4 cup batter per crepe for a 10-inch pan, or closer to 3 tablespoons for an 8-inch pan. The right amount coats the bottom in a thin layer with minimal swirling time.

How do I keep sweet crepes from tasting eggy?

Use vanilla and a small amount of sugar, and don’t overcook them. An eggy taste can also happen if the pan is too hot and the crepe browns before it cooks evenly. Medium heat and a short batter rest help a lot.