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, tender, and basically a blank canvas for whatever you’re craving—berries and whipped cream, ham and melty cheese, or that “I’m cleaning out the fridge” combo that somehow ends up being the best one.

This is the one reliable crepe batter to memorize. Same base, endless options, and it comes together in minutes with ingredients you already have.

Why You’ll Love This

This recipe gives you soft, flexible crepes that don’t tear, with a simple batter that works for both sweet and savory fillings—plus it’s blender-friendly and weeknight-fast once you get the pan rhythm down.

Ingredients

1 cup (120g) all-purpose flour
2 tablespoons granulated sugar (optional for sweet crepes; for savory, you can reduce to 1 teaspoon or skip)
1/4 teaspoon fine salt
2 large eggs
1 1/4 cups (300ml) milk (whole or 2% is easiest; any milk works)
2 tablespoons melted unsalted butter, plus more for the pan
1 teaspoon vanilla extract (optional; best for sweet crepes)
Optional savory add-ins: 1/2 teaspoon Dijon mustard or a pinch of black pepper (stir into batter)

How to Make It

Make the batter: In a blender, add flour, sugar (if using), salt, eggs, milk, melted butter, and vanilla (if using). Blend 20–30 seconds until smooth. No blender? Whisk in a bowl: whisk eggs + milk first, then whisk in flour, then butter/vanilla.
Rest it: Let the batter rest 15–30 minutes at room temp (or cover and refrigerate up to 24 hours). This relaxes the gluten and helps you get tender, non-rubbery crepes.
Heat the pan: Warm a nonstick skillet (8–10 inches) over medium heat. Lightly butter the pan, then wipe with a paper towel so it’s coated but not greasy.
Pour and swirl: Lift the pan off the heat. Pour about 1/4 cup batter (for a 10-inch pan) into the center, then quickly swirl to coat the bottom in a thin layer. If it looks too thick, add 1–2 tablespoons milk to the batter and blend/whisk again.
Cook first side: Return pan to heat and cook 45–75 seconds, until the top looks set and the edges start to lightly brown and lift.
Flip: Slide a thin spatula under the crepe and flip. Cook the second side 20–40 seconds, just until lightly golden.
Stack and repeat: Transfer to a plate and stack crepes as you go (they stay soft this way). Butter the pan lightly every 1–2 crepes as needed.
Fill and serve: Add sweet or savory fillings, fold or roll, and serve right away (or keep warm loosely covered with foil).

Tips for the Best Results

Resting matters: even 15 minutes improves texture and reduces tearing.
Use medium heat: too hot and they’ll spot-burn before the batter sets; too low and they dry out.
Butter, then wipe: you want a thin film of fat, not puddles (puddles cause lacy holes and fried edges).
Dial in the batter thickness: it should pour like heavy cream. If it’s thick, add milk 1 tablespoon at a time.
Your first crepe is the tester: it’s normal for the first one to be a little wonky while the pan temp settles.
Keep them flexible: stack cooked crepes and cover lightly; exposure to air dries the edges fast.
Want extra-smooth batter? Strain it through a fine-mesh sieve after blending/whisking.

Variations

Classic sweet: Fill with fresh berries, a dusting of powdered sugar, and whipped cream or Greek yogurt.
Nutella banana: Spread Nutella, add sliced bananas, fold into quarters, and sprinkle with toasted hazelnuts if you have them.
Lemon sugar: Squeeze lemon juice over the crepe, sprinkle with sugar, roll up, and finish with a little extra zest.
Strawberries + cream cheese: Sweeten cream cheese with a little honey and vanilla; add sliced strawberries and roll.
Ham + Swiss: Skip vanilla, reduce sugar. Fill with ham and Swiss; fold and warm in the pan until the cheese melts.
Spinach mushroom: Sauté mushrooms and spinach with garlic, add a pinch of salt and pepper, then finish with feta or goat cheese.
Smoked salmon: Spread cream cheese (or herbed goat cheese), add smoked salmon, dill, and a squeeze of lemon.
Breakfast savory: Scrambled eggs + cheddar + salsa, rolled up like a crepe burrito.
Gluten-free swap: Use a 1:1 gluten-free all-purpose blend; rest the batter 30 minutes for best structure.

Storage & Reheating

Store cooled crepes stacked in an airtight container (or zip-top bag) with parchment between layers if you want easy separation. Refrigerate up to 3 days or freeze up to 2 months. Reheat in a dry nonstick skillet over medium-low for 15–30 seconds per side, or microwave covered with a damp paper towel in 10–15 second bursts until warm.

FAQ

Why are my crepes tearing when I flip them?

The batter likely needs a rest (gluten hasn’t relaxed yet) or your crepe is too thin/fragile because the pan isn’t hot enough to set it quickly. Rest 15–30 minutes, use medium heat, and wait until the edges lift and the top looks mostly dry before flipping.

Can I make the batter ahead of time?

Yes—this batter is great made ahead. Cover and refrigerate for up to 24 hours. Give it a quick whisk or blend before cooking (flour settles), and add a splash of milk if it thickened overnight.

How much batter should I use per crepe?

For a 10-inch skillet, start with about 1/4 cup batter. For an 8-inch pan, try 3 tablespoons. The goal is a thin layer that coats the bottom when you swirl—adjust by a tablespoon or two once you see your first crepe.

How do I make this recipe work for savory crepes without tasting sweet?

Skip the vanilla and reduce the sugar to 1 teaspoon (or omit it). You can also add a pinch of black pepper or a tiny spoon of Dijon to the batter for a subtle savory vibe that still plays nice with fillings like ham, eggs, and cheese.

Can I freeze crepes and keep them from sticking together?

Yes. Cool completely, then stack with small sheets of parchment (or wax paper) between crepes. Freeze flat in a zip-top bag. Thaw in the fridge or on the counter for 20–30 minutes, then warm in a skillet for the best texture.