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

Crepes are that rare kitchen flex that looks fancy, tastes like a café order, and is secretly super doable. Once you nail one simple batter, you’ve basically unlocked breakfast, brunch, dessert, and “I guess this is dinner now” in a single pan.

This is my go-to crepes recipe: thin, tender, lightly buttery, and neutral enough to swing sweet or savory without any drama. Keep it classic, or remix it with the variations below.

Why You’ll Love This

These crepes come together fast in a blender, cook in minutes, and work with whatever you have in the fridge—fruit and yogurt, ham and cheese, leftover roasted veggies, you name it.

Ingredients

1 cup (125g) all-purpose flour
2 large eggs
1 1/4 cups (300ml) milk (any kind works)
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 greasing the pan

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 20–30 seconds until smooth. (No blender? Whisk hard in a bowl until silky.)
Rest: Let the batter rest 15–30 minutes at room temp, or cover and refrigerate up to overnight. This helps the flour hydrate so your crepes cook up tender, not chewy.
Heat the pan: Warm a nonstick skillet (8–10 inches) over medium heat. Lightly grease with butter or oil, then wipe with a paper towel so it’s coated but not greasy.
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. Return to the heat.
Cook first side: Cook 45–75 seconds, until the edges look dry and lightly golden and the center is set.
Flip: Slide a thin spatula under the crepe and flip. Cook the second side 20–40 seconds, just until lightly speckled and cooked through.
Stack and repeat: Transfer to a plate and stack the crepes as you go (they stay soft). Lightly grease the pan again as needed and repeat with remaining batter.
Fill and serve: Add sweet or savory fillings, fold into quarters, roll like a wrap, or go full brunch energy and make a crepe “stack.”

Tips for the Best Results

Resting matters: Even 15 minutes improves texture and reduces tearing.
Think “thin coat,” not pancake: If your crepes are thick, use a little less batter or swirl faster.
Adjust consistency: If the batter feels too thick to swirl, blend in 1–2 tablespoons milk at a time.
Control the heat: Medium is the sweet spot. Too hot = crispy edges and tearing; too cool = rubbery crepes.
First crepe is the tester: Use it to dial in heat and batter amount. It happens to everyone.
Use a nonstick pan: Crepes are delicate. Save the cast iron confidence for another day.

Variations

Classic sweet: Spread with Nutella, add sliced strawberries or bananas, and fold. Finish with powdered sugar.
Lemon sugar: Brush with butter, sprinkle with sugar, squeeze fresh lemon, roll up. Simple, elite.
Berry cheesecake vibe: Fill with sweetened cream cheese (or Greek yogurt + honey) and mixed berries.
Ham + Swiss (savory café style): Skip vanilla, keep sugar minimal. Add ham and Swiss, fold, and warm until melty.
Spinach + feta: Sauté spinach with garlic, add feta, and stuff crepes like wraps. Great with a squeeze of lemon.
Breakfast crepes: Scrambled eggs + cheddar + salsa, or eggs + bacon + avocado. Basically a brunch burrito, but prettier.
Mushroom + thyme: Cook mushrooms in butter with thyme and a pinch of salt, add a swipe of Dijon, fold and serve.
Dessert “crêpe Suzette-ish” shortcut: Warm butter + orange juice + a little sugar in the pan, dip folded crepes, serve immediately.

Storage & Reheating

Stack cooled crepes with parchment between (optional), cover, and refrigerate up to 3 days. Reheat in a dry nonstick skillet 15–30 seconds per side or microwave in short bursts under a damp paper towel so they stay soft. You can also freeze stacked crepes (well wrapped) for up to 2 months and thaw in the fridge overnight.

FAQ

Do I have to rest the batter?

You don’t have to, but it’s the easiest upgrade. Resting lets the flour fully hydrate and relaxes gluten, which helps you get thin, tender crepes that don’t tear. If you’re in a rush, 10–15 minutes still helps.

Why are my crepes sticking to the pan?

Usually it’s one of three things: the pan isn’t nonstick enough, it’s not preheated, or there isn’t a light coating of fat. Heat the pan for a full minute or two, wipe on a thin layer of butter/oil, and make sure the batter is smooth. If they still stick, lower the heat slightly and try again.

Can I make this crepes recipe more savory?

Yes. Skip the vanilla and reduce or omit the sugar. You can also add a pinch of black pepper or a small pinch of dried herbs to the batter. Keep the fillings salty/cheesy/veggie-forward and you’re set.

How do I keep crepes warm for a crowd?

Stack them on a plate and cover loosely with foil, or keep them on a baking sheet in a 200°F (95°C) oven while you cook the rest. They stay soft when stacked, which is exactly what you want.

Can I make crepes ahead of time for sweet and savory variations?

Absolutely—this recipe is perfect for that. Make a batch, cool, and refrigerate. When you’re ready, reheat lightly in a skillet, then set up a “crepe bar” with both sweet options (fruit, chocolate spread, jam) and savory options (cheese, ham, sautéed veggies). One batter, endless outcomes.