Crepes are one of those “looks fancy, actually easy” foods that instantly make breakfast feel like a main character moment. And once you nail a reliable batter, you can go sweet, savory, or somewhere in between with whatever’s in your fridge.
This is the only crepes recipe you’ll ever need: one simple base batter, plus sweet + savory variations that don’t require a culinary degree or a specialty pan.
Why You’ll Love This
These crepes are thin, tender, and flexible (no cracking or weird rubbery vibes), and the batter comes together in minutes. It’s a true choose-your-own-adventure recipe: brunch, dessert, dinner—same base, different fillings.
Ingredients
- 1 cup (125g) all-purpose flour
- 2 large eggs
- 1 1/4 cups (300ml) milk (dairy or unsweetened plant milk)
- 2 tablespoons melted butter (plus more for the pan)
- 1 tablespoon sugar (optional for sweet crepes)
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract (optional for sweet crepes)
- Optional for savory crepes: 1/2 teaspoon garlic powder or Dijon mustard (choose one)
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 20–30 seconds until smooth. No blender? Whisk in a bowl: whisk eggs + milk first, then flour, then butter.
- Rest the batter. Let it sit for 15–30 minutes at room temp (or cover and refrigerate up to 24 hours). This relaxes the gluten and makes softer crepes.
- Heat the pan. Warm a nonstick skillet or crepe pan over medium heat. Add a tiny bit of butter and wipe it around with a paper towel so it’s lightly coated, not greasy.
- Pour and swirl. Pour about 1/4 cup batter into the center (less for a smaller pan), then immediately tilt and swirl to spread into a thin circle. Work fast—this is the whole crepe vibe.
- Cook the first side. Cook 45–60 seconds, until the edges look set and slightly golden and the center is no longer wet-shiny. Use a thin spatula to loosen the edges.
- Flip. Flip carefully and cook the second side 20–30 seconds (it cooks quicker). You’re going for lightly golden spots, not crispy.
- Repeat. Transfer to a plate and stack crepes as you go. Add a tiny swipe of butter to the pan every couple crepes as needed.
- Fill and serve. Add sweet or savory fillings, then fold into quarters or roll like a wrap. Serve warm.
Tips for the Best Results
- Rest = better texture. Even 15 minutes helps prevent tearing and gives you that soft, pliable finish.
- If the batter is thick, thin it. Add 1–2 tablespoons milk at a time until it pours like heavy cream.
- Use medium heat. Too hot and the butter browns fast, leading to lacy, brittle crepes. Too low and they dry out before browning.
- The first crepe is a tester. Adjust heat and batter amount after the first one—this is normal, not a personal failure.
- Wipe, don’t grease. A lightly buttered pan prevents sticking without frying the crepe.
- Keep them warm. Stack crepes and cover with a clean towel, or keep on a plate in a low (200°F/95°C) oven.
Variations
- Classic sweet: Add sugar + vanilla. Fill with fresh berries, whipped cream or yogurt, and a drizzle of honey or chocolate.
- Lemon sugar: Skip heavy fillings and go simple: squeeze lemon over the crepe, sprinkle sugar, fold into quarters.
- Nutella banana: Spread Nutella (or any chocolate-hazelnut spread), add sliced banana, roll up, finish with a pinch of salt.
- Strawberry cheesecake: Mix softened cream cheese with a little powdered sugar and lemon zest; spread and add strawberries.
- Ham + cheese (savory): Skip sugar/vanilla. Fill with ham and shredded Gruyère or Swiss; return to the pan briefly to melt.
- Spinach + feta: Add sautéed spinach, crumbled feta, and a little black pepper. Great with a squeeze of lemon.
- Egg breakfast crepes: Fill with scrambled eggs, cheddar, and chives. Add salsa or hot honey if that’s your thing.
- Mushroom + thyme: Sauté mushrooms with butter, garlic, thyme, and a splash of cream; spoon into crepes and fold.
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 15–30 seconds per side, or microwave covered for 10–20 seconds until just warm (don’t overdo it or they turn rubbery). Crepes also freeze well for up to 2 months—thaw in the fridge overnight.
FAQ
Why are my crepes tearing when I flip them?
Tearing usually means the crepe hasn’t set enough or the batter is too thin. Let the first side cook until the edges lift easily and the center looks matte, not wet. Also make sure your pan is lightly buttered and fully preheated.
Can I make the batter ahead of time?
Yes—this batter is actually better after resting. Make it up to 24 hours ahead and keep it covered in the fridge. Give it a quick whisk (or shake in a jar) before cooking, and add a splash of milk if it thickened.
How do I turn this into a savory crepes recipe?
Skip the sugar and vanilla, keep the salt, and optionally add garlic powder or a little Dijon for extra flavor. Then go for savory fillings like ham and cheese, sautéed veggies, eggs, or smoked salmon with cream cheese.
Can I make these gluten-free?
You can swap the all-purpose flour for a 1:1 gluten-free baking blend. If the batter seems grainy, let it rest a little longer (30–45 minutes) so it hydrates. You may need an extra splash of milk for the right pourable consistency.
What’s the best pan size and how much batter should I use?
An 8–10 inch nonstick skillet is perfect. Start with about 1/4 cup batter for a 10-inch pan (a bit less for 8-inch), then adjust after your first “tester” crepe. The batter should quickly coat the pan in a thin layer when you swirl.