Best Crepes Recipe

I whisk together a simple batter of flour, eggs, milk, melted butter, and a hint of sugar and vanilla, then cook it in a skillet until each crepe is paper-thin with lacy, golden edges—delicious rolled or folded with sweet or savory fillings.

Why You’ll Love This Recipe

I love this crepe recipe because it’s incredibly versatile, fast, and effortless. Using only seven basic ingredients and no special equipment, I can whip up delicate, restaurant-quality crêpes in under 30 minutes—perfect for everything from lazy weekend brunches to elegant dinner wraps

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Eggs

• Milk (whole or 2%)

• Butter (melted)

• Granulated sugar

• Salt

• Vanilla extract (optional)

directions

1. In a bowl or blender, combine flour, eggs, milk, melted butter, sugar, salt, and vanilla. Blend or whisk until the batter is silky and free of lumps

2. Let the batter rest for 20–30 minutes (or up to overnight in the fridge); this step gives softer, more tender crepes

3. Heat a nonstick skillet over medium heat and lightly grease it.

4. Pour about ¼ cup batter into the center, lift the pan and swirl to coat thinly—hair-thin crepes are the goal

5. Cook until the edges lift and light brown spots appear (about 1–2 minutes), then carefully flip and cook another 30–60 seconds.

6. Transfer to a plate, re-grease if needed, and repeat with remaining batter.

7. Serve warm, rolled or folded with fillings like jam, Nutella, fruit, cheese, or savory ingredients.

Servings and timing

• Yield: About 10–12 crepes (for a 10‑inch pan)

• Prep time: ~5 minutes (plus 20‑minute rest)

• Cook time: ~20 minutes

• Total time: ~30–45 minutes

variations

• Savory crêpes: Omit sugar and vanilla; toss in fresh herbs or spinach for a savory base

• Alternative flours: Use buckwheat for gluten-free/Savory-style crêpes .

• Blender method: Blend all ingredients for a super-smooth batter—and less cleanup

• Overnight batter: Prepare ahead, refrigerate, then cook fresh the next day .

• Sweet additions: Add chocolate powder or orange zest directly into the batter for extra flavor.

storage/reheating

I layer cooled crepes with parchment paper between each one, then stack and cover. They refrigerate well up to 3 days, or freeze up to 4 months To reheat, I warm them gently in a nonstick skillet or microwave wrapped in a damp paper towel.

FAQs

Do I need a special pan for crepes?

No—I use a standard nonstick skillet or pancake pan. Low, flat sides make flipping easier

What should the batter consistency be?

The batter should be thin, like heavy cream—thin enough to spread to the pan’s edge when you swirl

Why rest the batter?

Resting gives the flour time to hydrate fully and lets air bubbles settle, yielding tender, lacy crepes

How do I flip without tearing?

When edges lift and bubbles appear, slide a spatula under the crepe and flip gently. A nonstick skillet really helps .

Can I make these ahead of time?

Yes! You can refrigerate or freeze the crepes and reheat them quickly when you’re ready to fill and serve .

Conclusion

I absolutely love these crepes for being simple, quick, and endlessly adaptable. Whether sweet or savory, stuffed or topped, they always feel special without extra fuss. With just a whisk (or blender) and routine ingredients, I can create delicate, cafe-worthy crepes any day of the week.

Print