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

Crepes are that effortlessly fancy food that somehow works for breakfast, dinner, and “I need a little treat” in between. The best part? Once you nail one simple batter, you can flip it into sweet or savory mode depending on your mood (or what’s hanging out in your fridge).

This is my go-to crepes recipe: thin, tender, lightly buttery, and flexible enough to wrap around anything. You don’t need special equipment—just a blender (or whisk), a pan, and a tiny bit of confidence.

Why You’ll Love This

These crepes come out soft with lacy edges, don’t tear easily, and taste amazing with both dessert-y fillings and savory add-ins—aka one batter, endless possibilities, zero drama.

Ingredients

1 cup (125g) all-purpose flour
2 large eggs
1 1/4 cups (300ml) milk (whole or 2% is great)
2 tablespoons melted unsalted butter (plus more for the pan)
1 tablespoon sugar (optional for sweet crepes; omit for savory)
1/4 teaspoon fine salt
1 teaspoon vanilla extract (optional for sweet crepes)
Optional: 1–2 teaspoons Dijon mustard or 1 tablespoon chopped herbs for savory crepes

How to Make It

Make the batter: Add flour, eggs, milk, melted butter, sugar (if using), salt, and vanilla (if using) to a blender and blend 20–30 seconds until smooth. No blender? Whisk eggs + milk first, then whisk in flour, then butter.
Rest the batter: Let it sit for 20–30 minutes at room temp (or up to overnight in the fridge). This relaxes the gluten and makes crepes more tender.
Heat the pan: Warm a nonstick skillet or crepe pan over medium heat. Lightly butter it, then wipe with a paper towel so it’s coated but not greasy.
Pour and swirl: Lift the pan off the heat and pour about 1/4 cup batter (a little less for an 8-inch pan). Immediately swirl the pan to spread a thin, even layer.
Cook the first side: Return to heat and cook 45–75 seconds, until the edges look set and lightly golden and the center is no longer wet.
Flip: Slide a thin spatula under the crepe and flip. Cook the second side 20–40 seconds, just until lightly spotted.
Repeat: Stack cooked crepes on a plate. Add a tiny bit more butter to the pan as needed between crepes.
Fill and serve: For sweet, add fruit, spreads, and a dusting of powdered sugar. For savory, add cheese, eggs, veggies, and fold or roll.

Tips for the Best Results

Resting matters: Even 20 minutes makes the batter smoother and the crepes less likely to tear.
Go thin: Crepes should be whisper-thin. If your batter feels thick, whisk in 1–2 tablespoons more milk.
Control the heat: Medium is your friend. Too hot = crispy, brittle crepes. Too low = pale and rubbery.
Butter lightly: A slick pan is good; puddles of butter create uneven cooking and greasy edges.
First crepe is the tester: It happens. Adjust heat and batter amount after the first one.
Keep them soft: Stack crepes as you go. The steam keeps them tender and flexible.
Blender shortcut: Blending makes a super smooth batter and helps prevent flour pockets.

Variations

Classic sweet: Fill with Nutella or chocolate spread, sliced strawberries or bananas, and a pinch of flaky salt.
Lemon sugar: Spread a little butter, squeeze fresh lemon, sprinkle with sugar, then fold into triangles.
Berry & cream: Spoon in whipped cream or Greek yogurt, add mixed berries, and drizzle honey.
Ham & cheese: Add sliced ham and shredded Gruyère or Swiss, fold, and warm in the pan until melty.
Breakfast savory: Fill with scrambled eggs, sautéed spinach, and cheddar; top with hot sauce if you’re into it.
Mushroom herb: Stir 1 tablespoon chopped chives or parsley into the batter, then fill with sautéed mushrooms and a little crème fraîche.
Gluten-free-ish swap: Use a 1:1 gluten-free flour blend. Let the batter rest 30 minutes so it hydrates well.
Dessert upgrade: Add 1 tablespoon cocoa powder (swap out 1 tablespoon flour) for chocolate crepes.

Storage & Reheating

Let crepes cool, then stack with parchment between them (optional) and store in an airtight container in the fridge for up to 3 days, or freeze up to 2 months. Reheat in a dry nonstick pan over medium-low for about 15–30 seconds per side, or microwave a stack covered with a damp paper towel in 15-second bursts until warm and flexible.

FAQ

Why are my crepes tearing when I flip them?

Tearing usually means the crepe is too thin in spots, the pan isn’t nonstick enough, or it hasn’t set yet. Let the first side cook until the edges lift easily and the center looks dry. Also make sure the batter rested and your pan is lightly buttered (not drenched).

Can I make the batter ahead of time?

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

What’s the best pan for crepes?

A nonstick skillet (8–10 inches) is perfect. A crepe pan is nice, but not required. If you’re using stainless steel or cast iron, preheat well and use a little more butter, but expect a small learning curve.

How do I turn this into savory crepes without tasting “dessert-y”?

Skip the sugar and vanilla, keep the salt, and consider adding a teaspoon of Dijon or a tablespoon of chopped herbs to the batter. Then pair with savory fillings like cheese, eggs, roasted veggies, smoked salmon, or ham.

How many crepes does this recipe make?

It depends on your pan and how much batter you pour, but typically you’ll get about 8–10 crepes in a 10-inch pan using roughly 1/4 cup batter each. If you like them extra thin, you may get closer to 10–12.