Crepes are one of those “sounds fancy, actually easy” foods that instantly make a random Tuesday feel like a main-character moment. And once you have one solid crepe batter, you can go sweet for brunch, savory for dinner, and dessert for no reason at all.
This is the only crepes recipe you’ll ever need: a simple blender batter, a foolproof method, plus sweet and savory variations that don’t require extra skills—just good taste.
Why You’ll Love This
These crepes are thin, tender, and flexible (no cracking drama), with a neutral flavor that works equally well with strawberries and cream or ham and cheese—aka your new all-purpose “I have it together” recipe.
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 but great for sweet crepes)
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract (optional, for sweet crepes)
How to Make It
- Mix the batter: Add flour, eggs, milk, melted butter, sugar (if using), salt, and vanilla (if using) to a blender. Blend 15–20 seconds until smooth. No blender? Whisk hard in a bowl until silky.
- Rest it: Let batter rest 15–30 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 (8–10 inches) over medium heat. Lightly butter it. You want it hot but not smoking.
- Pour + swirl: Pour about 1/4 cup batter into the center, then immediately swirl the pan to spread it into a thin, even layer.
- Cook first side: Cook 45–60 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 (it cooks fast).
- Stack + repeat: Move to a plate and stack crepes as you go (they stay soft). Butter the pan lightly between crepes as needed.
- Fill and serve: Add fillings, fold or roll, and serve warm. Sweet: dust with powdered sugar. Savory: finish with herbs or a little extra cheese.
Tips for the Best Results
- Rest the batter: Even 15 minutes helps bubbles settle and texture improve.
- Use the right heat: Medium is the sweet spot. Too hot = crispy edges and tearing; too low = pale and rubbery.
- First crepe is a tester: If it’s thick, add 1–2 tablespoons milk to loosen. If it tears, the pan may need a touch more butter or a bit more time to set.
- Measure by pan size: For an 8-inch pan, start with 3 tablespoons batter. For 10-inch, about 1/4 cup.
- Butter lightly: A thin sheen is enough. Too much butter can make the batter slide and cook unevenly.
- Keep them warm: Stack on a plate and cover with foil, or hold in a 200°F (95°C) oven.
Variations
- Classic Sweet (strawberries + whipped cream): Fill with sliced strawberries, a spoonful of whipped cream, and a drizzle of honey.
- Nutella Banana: Spread Nutella, add banana slices, fold into quarters, and finish with flaky salt for that sweet-salty thing.
- Lemon Sugar: Squeeze fresh lemon over the crepe, sprinkle with sugar, roll tightly. Minimal effort, maximum Paris energy.
- Ham + Gruyère (savory icon): Skip vanilla, reduce sugar to 0. Fill with ham and shredded Gruyère (or Swiss). Fold, then warm in the pan until the cheese melts.
- Spinach + Feta: Sauté spinach with garlic, season, then fill with feta and a squeeze of lemon. Great with a soft egg on top.
- Mushroom + Thyme: Cook sliced mushrooms until browned, add thyme and a splash of cream (or crème fraîche). Fill and fold.
Storage & Reheating
Let crepes cool completely, then stack with parchment between them and store airtight in the fridge for up to 3 days. Reheat in a dry nonstick skillet over medium-low for 20–30 seconds per side, or microwave covered for 10–15 seconds (they’ll be softer). Crepes also freeze well for up to 2 months—thaw overnight in the fridge.
FAQ
Why are my crepes tearing when I flip them?
Most of the time it’s either the pan isn’t hot enough or the crepe isn’t set yet. Let the first side cook until the edges look dry and lift easily. Also make sure your batter is smooth and rested—resting helps the crepes hold together.
Can I make the batter ahead of time?
Yes—this batter is actually better after a rest. Blend it, cover, and refrigerate up to 24 hours. Give it a quick stir (or a 5-second blend) before cooking. If it thickens in the fridge, add a tablespoon or two of milk.
How do I make this recipe more savory?
Skip the vanilla and sugar. You can also add 1/2 teaspoon Dijon mustard to the batter for a subtle savory edge, or a pinch of dried herbs. Keep the fillings bold: cheeses, sautéed veggies, eggs, smoked salmon, etc.
Can I make crepes without a blender?
Absolutely. Whisk the eggs and milk first, then whisk in the flour and salt until smooth. Add melted butter last. If you see a few small lumps, let the batter rest 30 minutes—they usually soften. You can also strain the batter through a fine mesh sieve.
How many crepes does this recipe make?
Typically 8–10 crepes in a 10-inch pan, depending on how much batter you pour and how thin you swirl. If you’re feeding a crowd, doubling the recipe is easy and still blends up perfectly.