These classic homemade crepes are thin, soft, and lightly crisp around the edges, making them perfect for both sweet and savory fillings. Made with simple pantry ingredients and blended in minutes, this recipe delivers elegant French-style crepes without any complicated steps. They work beautifully for breakfast, brunch, dessert, or even a light dinner.

Why You’ll Love This Recipe

This crepe recipe is incredibly easy and reliable, even if you’ve never made crepes before. The batter comes together quickly in a blender, creating smooth crepes that cook evenly and don’t tear. They have a delicate texture with a buttery flavor that pairs well with countless fillings. You can make them ahead of time, store or freeze them, and customize them for sweet or savory meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups milk (2% or whole milk)
4 large eggs
3 tablespoons unsalted butter, melted and slightly cooled
1 tablespoon granulated sugar
1 teaspoon vanilla extract
½ teaspoon fine sea salt
1½ cups all-purpose flour

Directions

Add the milk, eggs, melted butter, sugar, vanilla extract, salt, and flour to a blender. Blend for 15 to 20 seconds until the batter is completely smooth. Alternatively, whisk all ingredients together in a large bowl until no lumps remain.

Cover the batter and refrigerate for at least 30 minutes. This resting time allows the flour to fully hydrate and helps create tender crepes.

Heat an 8-inch nonstick skillet over medium-low heat and lightly grease it. Pour about ¼ cup of batter into the center of the pan, immediately tilting and swirling the pan so the batter spreads into a thin, even circle.

Cook for about 1 minute, or until the edges begin to lift and the bottom is lightly golden. Flip carefully and cook the second side for another 30 to 60 seconds.

Transfer the crepe to a plate and repeat with the remaining batter, stacking the cooked crepes as you go. Serve warm with your favorite fillings or toppings.

Servings and timing

This recipe makes about 12 crepes using an 8-inch skillet.
Prep time: 5 minutes
Resting time: 30 minutes
Cook time: 5 to 7 minutes
Total time: about 40 minutes

Variations

For savory crepes, omit the sugar and vanilla extract and add an extra pinch of salt.
For chocolate crepes, add 2 tablespoons of unsweetened cocoa powder and reduce the flour by the same amount.
For citrus-flavored crepes, add 1 teaspoon of lemon or orange zest to the batter.
For whole wheat crepes, replace half of the all-purpose flour with whole wheat flour for a nuttier flavor.

Storage/Reheating

Store leftover crepes in the refrigerator for up to 3 days, layering parchment paper between each crepe and placing them in an airtight container or zip-top bag.

Crepes can be frozen for up to 3 months. Separate each crepe with parchment paper before freezing to prevent sticking.

To reheat, warm crepes gently in a skillet over low heat, in the microwave for a few seconds, or in a low-temperature oven until heated through.

FAQs

Are crepes the same as pancakes?

No, crepes are much thinner than pancakes and do not contain leavening agents, so they stay flat and delicate.

Why does the batter need to rest?

Resting allows the gluten to relax and the flour to absorb the liquid, resulting in tender, flexible crepes.

Can I make the batter ahead of time?

Yes, the batter can be prepared up to 24 hours in advance and stored covered in the refrigerator.

How do I prevent crepes from sticking?

Use a good nonstick pan and lightly grease it between crepes if needed.

What texture should cooked crepes have?

Crepes should be soft and pliable with lightly crisp edges.

Can I make these crepes dairy-free?

You can substitute the milk with a plant-based alternative and use dairy-free butter.

How thin should the batter be?

The batter should be thinner than pancake batter and pour easily to coat the pan.

Why are my crepes tearing?

This usually happens if the pan is too hot or the crepe is flipped before it sets.

Can crepes be served cold?

Yes, crepes can be enjoyed cold, especially when filled with cream or fruit.

What fillings work best  for crepes?

Fresh fruit, jams, cream fillings, sautéed vegetables, cheese, and egg-based fillings all pair well.

Conclusion

This crepe recipe is a versatile, foolproof option that works for nearly any occasion. With a smooth batter, simple technique, and endless filling possibilities, these crepes can easily become a favorite in your kitchen. Whether served sweet or savory, fresh or made ahead, they bring a touch of elegance while remaining wonderfully easy to prepare.

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