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

Crepes have main-character energy: they look fancy, but they’re basically a thin pancake you can fill with literally anything. Once you nail the batter and the pan swirl, you’re set for sweet breakfasts, savory lunches, and “I need dessert now” situations.

This is the one base crepe recipe I come back to every time—light, flexible, and reliable. Keep it classic, or take it in a sweet or savory direction without needing separate recipes.

Why You’ll Love This

It’s a blender-friendly, no-stress batter that cooks fast, folds beautifully, and works for both sweet and savory fillings—so you can make one batch and satisfy everyone.

Ingredients

1 cup (125g) all-purpose flour
2 large eggs
1 1/4 cups (300ml) milk (dairy or unsweetened non-dairy)
2 tablespoons melted butter (plus more for the pan)
1 tablespoon sugar (optional but great for sweet crepes)
1/4 teaspoon fine salt
1 teaspoon vanilla extract (optional, for sweet crepes)
Neutral oil or extra butter for the skillet

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 20–30 seconds until smooth. No blender? Whisk in a bowl: whisk eggs + milk first, then add flour, then butter.
Rest: Let the batter rest 15–30 minutes at room temp (or cover and chill up to 24 hours). This helps the flour hydrate and makes more tender crepes.
Heat the pan: Warm a nonstick skillet (8–10 inches) over medium heat. Lightly brush with butter or oil. The pan should be hot enough that a tiny drop of batter sizzles lightly.
Pour + swirl: Lift the pan off the heat and pour about 1/4 cup batter into the center. Immediately swirl the pan in a circle to spread the batter into a thin, even layer. If it sets before you finish swirling, your pan is a little too hot.
Cook the first side: Return to heat and cook 45–75 seconds, until the edges look dry and you can gently lift a corner. The bottom should be lightly golden.
Flip: Use a thin spatula to flip and cook the second side 20–40 seconds. This side usually cooks faster.
Repeat: Slide onto a plate and keep stacking (they won’t stick). Lightly butter the pan every 2–3 crepes, or as needed.
Fill + serve: Add sweet or savory fillings, then fold into quarters, roll like a wrap, or fold burrito-style. Serve warm.

Tips for the Best Results

Resting matters: Even 15 minutes helps prevent tearing and gives you a smoother texture.
Adjust batter thickness: If your crepes feel thick or don’t spread easily, whisk in 1–2 tablespoons milk at a time. If they tear and feel too delicate, add 1 tablespoon flour and blend again.
Use the right heat: Medium is the sweet spot. Too hot = batter sets before it spreads; too low = dry, pale crepes.
First crepe is the tester: Consider it your “calibration crepe” for heat and batter amount.
Measure your pour: Start with 1/4 cup for a 10-inch skillet, then tweak. Consistent pours = consistent results.
Don’t over-butter: A greasy pan can make lacy holes and uneven browning. Light brushing is enough.

Variations

Classic sweet: Fill with lemon juice + sugar, then fold and dust with powdered sugar.
Nutella berry: Spread Nutella, add sliced strawberries/bananas, fold into quarters, and finish with a pinch of salt.
Cinnamon roll vibe: Mix 2 tablespoons sugar with 1/2 teaspoon cinnamon, sprinkle inside with a little butter, then roll.
Ham + gruyère: Add sliced ham and shredded gruyère, fold, and warm in the skillet until melty.
Spinach + feta: Sauté spinach with garlic, add crumbled feta, and tuck into crepes with a squeeze of lemon.
Mushroom + thyme: Cook mushrooms until browned, add thyme and a splash of cream (or a dairy-free alternative), then fill.
Make it more savory: Skip sugar and vanilla; add 1/2 teaspoon Dijon mustard to the batter for a subtle savory edge.

Storage & Reheating

Store cooled crepes stacked with parchment (optional) in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in a dry nonstick skillet over medium-low for 15–30 seconds per side, or microwave covered for 10–20 seconds until just warm (don’t overdo it or they’ll get rubbery).

FAQ

How do I make this recipe work for both sweet and savory crepes?

Keep the base as written, then decide: for sweet, use the sugar and vanilla; for savory, skip both. Everything else stays the same, so you’re not juggling two batters.

Why are my crepes tearing when I flip them?

Usually it’s one of three things: the batter didn’t rest long enough, the crepe isn’t cooked enough on the first side, or the batter is too thin. Let it cook until the edges look dry and lift easily, and rest the batter at least 15 minutes.

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

A nonstick 8–10 inch skillet with low-ish sides is perfect. If your skillet has higher sides, it still works—just pour a little less batter and use a thin spatula for flipping.

Can I make the batter ahead of time?

Yes—this batter is great made ahead. Cover and refrigerate up to 24 hours. If it thickens in the fridge, whisk in a splash of milk before cooking.

How do I keep crepes warm for a brunch spread?

Stack them on a plate and cover loosely with foil, then keep in a 200°F (95°C) oven for up to 30 minutes. Add fillings right before serving so they don’t steam and turn soft.