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

Crepes are that rare “looks fancy, is actually easy” food. Once you nail the basic batter, you’ve basically unlocked brunch, dessert, and weeknight dinner—no dramatic kitchen skills required.

This is my go-to, no-fail crepes recipe: thin, tender, and flexible enough to go sweet or savory depending on your mood (or what’s in your fridge).

Why You’ll Love This

It’s one simple batter that works for everything—from strawberries and whipped cream to ham and melty cheese—and the technique is beginner-friendly with totally forgivable results (even if your first crepe is a little “abstract”).

Ingredients

1 cup (125g) all-purpose flour
2 large eggs
1 1/4 cups (300ml) milk (whole or 2% is ideal)
2 tablespoons melted butter (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 teaspoons neutral oil (optional, helps if your pan runs hot)

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 and milk first, then whisk in flour, then butter.
Rest the batter: Let it sit for 15–30 minutes at room temp (or up to overnight in the fridge). This helps the flour hydrate so the crepes cook up more tender and less “bready.”
Heat the pan: Warm a nonstick skillet or crepe pan (8–10 inches) over medium heat. Lightly butter the surface (a little goes a long way).
Pour and swirl: Lift the pan off the heat, pour about 1/4 cup batter into the center, and immediately swirl to coat the bottom in a thin layer. If it looks too thick, add a tablespoon of milk to the batter and try again.
Cook the first side: Return the pan to heat and cook 45–75 seconds, until the edges look set and lightly golden and the center is dry-looking.
Flip: Loosen edges with a thin spatula, then flip gently. Cook the second side 20–40 seconds (it usually cooks faster).
Repeat: Stack finished crepes on a plate. Add a tiny swipe of butter to the pan every 1–2 crepes as needed.
Fill and serve: For sweet, spread filling, fold into quarters, or roll. For savory, fill and fold, then warm briefly in the pan to help everything melt together.

Tips for the Best Results

Don’t panic about the first crepe. It’s the “tester” crepe that dials in your heat and batter amount.
Use medium heat. Too hot = lacy edges and fast browning before the center sets; too low = rubbery.
Resting the batter matters. Even 15 minutes makes a noticeable difference in texture.
If the batter thickens while sitting, whisk in 1–2 tablespoons milk to get it back to pourable.
Measure your pour. A 1/4 cup scoop is the sweet spot for an 8–10 inch pan.
Keep crepes warm by stacking and covering loosely with foil, or hold on a plate over a barely-simmering pot of water.
For ultra-smooth batter without a blender, strain through a fine-mesh sieve to remove any flour lumps.

Variations

Classic Sweet: Add the sugar + vanilla. Fill with lemon juice and sugar, Nutella and sliced bananas, or berries with whipped cream.
Sweet “cheesecake” vibe: Fill with sweetened cream cheese (cream cheese + a little powdered sugar + vanilla) and top with jam or fresh fruit.
Ham + Swiss: Skip vanilla. Fill with ham and Swiss (or Gruyère), fold, then warm in the pan until the cheese melts.
Spinach + Feta: Add sautéed spinach, crumbled feta, and a pinch of black pepper. Great with a drizzle of olive oil.
Breakfast Crepes: Scrambled eggs, cheddar, and avocado; or bacon with a swipe of maple or honey for sweet-salty energy.
Herby Savory Batter: Whisk in 1 tablespoon chopped chives or parsley and an extra pinch of salt. Perfect for mushroom fillings.
Gluten-Free (simple swap): Use a 1:1 gluten-free all-purpose flour blend. Let the batter rest a full 30 minutes for best texture.

Storage & Reheating

Stack cooled crepes with parchment between them, then store airtight in the fridge for up to 3 days. Reheat in a dry nonstick pan over medium-low for 20–30 seconds per side, or microwave covered for 10–15 seconds. Crepes also freeze well (up to 2 months); thaw in the fridge overnight before reheating.

FAQ

Why are my crepes tearing when I flip them?

Tearing usually means the crepe hasn’t set enough or it’s too thin in spots. Cook a little longer on the first side until the center looks dry, and make sure you’re swirling the batter evenly. Also, a properly buttered nonstick pan makes flipping way easier.

Can I make the batter ahead of time?

Yes—this batter is better after a rest. Make it up to 24 hours ahead and store it covered in the fridge. Whisk or blend briefly before cooking, and add a splash of milk if it thickened.

What pan is best for crepes if I don’t have a crepe pan?

A nonstick skillet with a flat bottom and low-ish sides is perfect. An 8-inch pan makes smaller, easier-to-flip crepes; a 10-inch pan gives you more “restaurant-style” size. Avoid cast iron until you’re comfortable, since it can run hot.

How do I turn this into savory crepes without making a second recipe?

Use the same batter, but skip the vanilla and reduce or omit the sugar. The base is neutral enough that it still works either way, but removing the vanilla keeps savory fillings tasting clean and not dessert-like.

How do I keep crepes warm for a brunch spread?

Stack them on a plate and cover loosely with foil, or keep them in a low oven (about 200°F) for up to 30 minutes. If you’re making a big batch, separate stacks with parchment so they don’t steam and stick together.