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

Crepes are that magical “looks fancy, is actually easy” kind of food. One simple batter, one skillet, and suddenly you’ve got breakfast, lunch, dessert, or a midnight snack that feels like a little treat.

This is my go-to crepes recipe: reliable, flexible, and basically a blank canvas. Make them sweet, make them savory, keep them classic, or go fully loaded—your call.

Why You’ll Love This

This recipe makes thin, tender crepes with crisp edges and a buttery flavor, and the batter works beautifully for both sweet and savory fillings—so you can meal prep one batch and eat like you planned your life.

Ingredients

1 cup (125g) all-purpose flour
2 large eggs
1 1/4 cups (300ml) milk (any kind)
2 tablespoons melted 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)

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 until no lumps remain.
Rest. Let the batter rest for 15–30 minutes at room temp (or up to overnight in the fridge). This helps the flour hydrate and makes softer crepes.
Heat the pan. Warm a nonstick skillet or crepe pan over medium heat. Lightly butter the pan (a little goes a long way).
Pour and swirl. Lift the pan off the heat, pour in about 1/4 cup batter (less for a smaller pan), and immediately swirl to coat the bottom in a thin layer.
Cook the first side. Return pan to heat and cook 45–75 seconds, until the edges look dry and lightly golden and the center is set.
Flip. Loosen with a thin spatula, then flip carefully. Cook the second side for 20–40 seconds, just until lightly spotted.
Repeat. Stack finished crepes on a plate. Butter the pan as needed between crepes. Adjust heat if they’re browning too fast.
Fill and serve. Add your sweet or savory fillings, fold or roll, and serve right away (or keep warm under a clean towel).

Tips for the Best Results

Resting the batter matters. Even 15 minutes makes a noticeable difference in texture and reduces tearing.
Use medium heat. Too hot and they’ll crisp before they set; too low and they’ll dry out.
First crepe is a test crepe. It’s normal. Use it to dial in the heat and batter amount.
Thin batter = thin crepes. If your batter feels thick, whisk in 1–2 tablespoons extra milk until it pours like heavy cream.
Don’t over-butter the pan. Excess butter can “fry” the crepe and make it spotty. A light swipe is perfect.
Stack to keep them soft. Crepes steam each other slightly when stacked, keeping them pliable for filling.

Variations

Classic sweet: Fill with lemon juice + sugar, or butter + cinnamon sugar.
Nutella berry: Nutella, sliced strawberries, and a pinch of flaky salt.
Banana caramel: Sliced bananas + dulce de leche (or caramel sauce) + toasted pecans.
Cookies & cream: Sweetened whipped cream + crushed chocolate sandwich cookies.
Ham & Swiss: Skip sugar/vanilla, fill with ham and Swiss, then warm in the pan until melty.
Spinach feta: Sautéed spinach, crumbled feta, and a little black pepper.
Breakfast vibes: Scrambled eggs, cheddar, and salsa (or pesto if you’re feeling fancy).
Mushroom + goat cheese: Sautéed mushrooms with thyme, goat cheese, and a drizzle of balsamic.

Storage & Reheating

Store crepes stacked with parchment between them in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet over medium-low for about 20–30 seconds per side, or microwave in short bursts (covered with a damp paper towel) until warm and flexible. You can also freeze stacks (parchment between each) for up to 2 months and thaw overnight in the fridge.

FAQ

Do I really need to rest crepe batter?

It’s not mandatory, but it’s the difference between “pretty good” and “why are these so perfect?” Resting lets the flour fully hydrate and relaxes the gluten, which helps prevent rubbery crepes and makes them easier to flip.

How do I make this recipe more sweet or more savory?

For sweet crepes, keep the sugar and add the vanilla. For savory crepes, omit the sugar and vanilla. If you want extra savory flavor, add 1–2 tablespoons finely grated Parmesan or a pinch of herbs to the batter.

Why are my crepes tearing when I flip them?

Usually it’s one of three things: the pan isn’t hot enough (the crepe sticks), the crepe isn’t cooked enough on the first side, or the batter is too thick. Let it cook until the edges look dry and release easily, and thin the batter with a splash of milk if needed.

What pan is best for crepes?

A nonstick skillet (8–10 inches) is totally fine and the most realistic option. A dedicated crepe pan is great if you make them often, but not required. The key is an even-heating surface and a thin spatula for flipping.

Can I make crepes ahead for a brunch spread?

Yes—crepes are amazing for prepping. Make them a day ahead, stack with parchment, and refrigerate. Reheat quickly in a skillet, then set up a sweet-and-savory filling bar so everyone can build their own (very main-character energy).