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

Crepes are that “looks fancy, actually easy” kind of food. They can be breakfast, lunch, dessert, or a midnight snack situation, and they magically fit whatever you’re craving.

This is the one base crepe batter to memorize: tender, flexible, and neutral enough to go sweet or savory without tasting like you picked sides.

Why You’ll Love This

These crepes cook in minutes, use basic pantry ingredients, and come out soft (not rubbery) with lightly crisp edges—plus the batter plays nicely with both berry-and-cream vibes and ham-and-cheese energy.

Ingredients

1 cup (125g) all-purpose flour
2 large eggs
1 1/4 cups (300ml) milk (any kind; dairy or unsweetened non-dairy)
2 tablespoons melted butter (or neutral oil), plus more for the pan
1 tablespoon sugar (optional but recommended for sweet crepes)
1/4 teaspoon fine salt
1 teaspoon vanilla extract (optional for sweet crepes)
1–2 tablespoons water, as needed to thin the batter

How to Make It

Mix 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 in a bowl: whisk eggs + milk first, then whisk in flour, then butter.
Rest it: Let batter rest 15–30 minutes at room temp (or cover and chill up to 24 hours). This helps the flour hydrate so your crepes cook up tender, not tough.
Adjust thickness: Batter should be thin like heavy cream. If it looks thick, whisk in 1 tablespoon water at a time until it pours easily.
Heat the pan: Warm a nonstick skillet or crepe pan over medium heat. Lightly butter the pan (a little goes a long way).
Pour and swirl: Pour about 1/4 cup batter into the center and immediately swirl the pan to spread into a thin circle. If it doesn’t spread easily, your batter is too thick or the pan isn’t hot enough.
Cook side one: Cook 45–75 seconds until the edges look set and the bottom is lightly golden. You’ll see the surface go from shiny to matte.
Flip: Slide a thin spatula under the crepe, flip, and cook 20–40 seconds more.
Repeat: Transfer to a plate. Stack crepes as you go (they won’t stick much). Butter the pan lightly between crepes as needed. Serve warm with your favorite fillings.

Tips for the Best Results

The first crepe is a tester. It’s basically your warm-up lap. Use it to tweak heat and batter thickness.
Don’t over-butter the pan. Too much fat can cause lacy, fried edges and uneven browning. A thin swipe is perfect.
Medium heat & patience. If the pan is too hot, the crepe sets before it can spread; too low and it dries out.
Blend for the smoothest batter. A blender removes lumps instantly and gives you that classic, delicate texture.
Resting matters. Even 15 minutes helps reduce bubbles and makes the batter easier to swirl.
Keep them warm. If you’re making a big batch, stack crepes on a plate and loosely cover with foil, or keep in a low oven (about 200°F).

Variations

Classic Sweet: Add the sugar and vanilla. Fill with lemon + a dusting of powdered sugar, Nutella + strawberries, or whipped cream + berries.
Savory Herb: Skip sugar/vanilla. Whisk in 1–2 teaspoons chopped herbs (chives, parsley) and a pinch of black pepper. Fill with eggs, smoked salmon, or roasted veggies.
Ham & Cheese Melt: Add fillings on the pan after flipping: sprinkle shredded Gruyère (or Swiss), add ham, fold into quarters, and let cheese melt for 30–60 seconds.
Chocolate Crepes: Replace 2 tablespoons flour with 2 tablespoons unsweetened cocoa powder. Best with bananas, peanut butter, or espresso whipped cream.
Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend. Let the batter rest at least 30 minutes for the best texture.
Dairy-Free: Use oat or almond milk and swap melted butter for neutral oil or dairy-free butter.

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 skillet over medium-low for about 20–30 seconds per side, or microwave covered with a damp paper towel in 10–15 second bursts until just warm.

FAQ

Why are my crepes tearing when I flip them?

Usually it’s one of three things: the crepe is too thin (add a tablespoon of flour), the pan isn’t hot enough (give it a full minute to preheat), or you’re flipping too early. Wait until the edges look set and the surface turns matte, then flip with a thin spatula.

What’s the best pan for crepes?

A nonstick 8–10 inch skillet is perfect. If you make crepes often, a dedicated crepe pan helps with even heat and easy flipping, but it’s not required. Avoid stainless steel unless you’re very confident with heat control.

Can I make the batter ahead of time?

Yes—this batter is great made ahead. Cover and refrigerate up to 24 hours. When you’re ready, whisk or blend briefly (it can separate a bit), then thin with 1–2 tablespoons water if it thickened in the fridge.

How do I keep crepes warm for a crowd?

Stack finished crepes on a plate and keep them loosely covered with foil in a 200°F oven. They stay soft and flexible for about 30–45 minutes, which is plenty of time to cook the whole batch.

How do I turn these into both sweet and savory in one batch?

Make the base batter with just flour, eggs, milk, butter, and salt (skip sugar and vanilla). Then go sweet with fillings like fruit, jam, chocolate, or cinnamon sugar, and go savory with cheese, sautéed mushrooms, spinach, eggs, ham, or smoked salmon. If you want extra sweetness, dust finished crepes with powdered sugar or drizzle honey on top.