Sweet or Savory Basic Crepe Recipe

Basic crepe recipe with strawberries

The Spruce

Prep: 5 mins
Cook: 20 mins
Rest: 30 mins
Total: 55 mins
Servings: 20 servings
Nutritional Guidelines (per serving)
54 Calories
3g Fat
4g Carbs
2g Protein
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Nutrition Facts
Servings: 20
Amount per serving
Calories 54
% Daily Value*
Total Fat 3g 4%
Saturated Fat 2g 8%
Cholesterol 27mg 9%
Sodium 113mg 5%
Total Carbohydrate 4g 2%
Dietary Fiber 0g 1%
Protein 2g
Calcium 27mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Whether you are planning a brunch, light dinner, or dessert, crepes are an easy and versatile choice, and they're endlessly customizable. This crepe recipe can be used for making sweet or savory crepes. It's easy to adapt it depending on your preference. Sugar and vanilla are added to the batter when making a sweet crepe recipe. Those ingredients are simply left out when filling with savory ingredients such as cheese, meat, seafood, and/or veggies. You can also add some chopped fresh herbs to the savory crepe batter.

While a crepe pan does make flipping crepes easier, it's not required. In fact, making crepes is easier than making pancakes. They are very similar to Swedish pancakes. Get creative with your crepe fillings and toppings—the possibilities are endless.

Ingredients

  • 1 cup/130 grams all-purpose flour
  • 2 eggs
  • 1 cup whole milk
  • 1/2 cup water
  • 3 tablespoons butter, melted
  • 1/4 teaspoon kosher salt, or 1/8 teaspoon table salt
  • Optional: 1 tablespoon sugar, for sweet crepes
  • Optional: 1 teaspoon vanilla extract, for sweet crepes
  • Butter, oil, or cooking spray, to grease the pan

Steps to Make It

  1. Gather the ingredients. Heat the oven to 300 F if you want to keep the crepes warm as you cook.

    Basic crepe recipe ingredients
     The Spruce
  2. Combine the flour, eggs, milk, water, melted butter, and salt, along with the sugar and vanilla if using, in a blender and blend until smooth, about 20 seconds. The batter should be fairly thin and pourable, but still creamy. If it is a little too thick, add tiny amounts of milk until you reach the right consistency.

    Batter for crepe recipe in a glass measuring cup

    The Spruce

  3. Let the batter rest in the refrigerator for 30 minutes. This is an important step, so don't skip it.

  4. Heat a 9- to 12-inch nonstick pan over medium heat and add coat with a small amount of butter or oil, or just spray it with some cooking spray.

    Butter in a crepe pan

    The Spruce

  5. Let the pan get hot for about 30 seconds, then pour a small amount of crepe batter onto the center of the pan. About 1/4 cup to 1/3 cup should be the right amount for most pans.

    Crepe batter spreading into a pan

    The Spruce

  6. Quickly swirl the pan around so that the crepe batter coats the whole pan, right up to the edges.

    Crepe recipe in pan

    The Spruce

  7. Cook the crepe for about 30 seconds. The thin batter cooks quickly. You can check for browning by gently using a spatula.

    Cooked crepe in a pan

    The Spruce

  8. Flip the crepe, let it cook for about 10 more seconds, and then remove to a cutting board or plate. (If you want to keep them warm, transfer them to a parchment paper-lined baking sheet in a low oven.)

    Basic Crepe Recipe
     The Spruce
  9. Keep repeating the process until all the batter is gone, then fill them with your desired ingredients. Serve either serve the crepes hot or let them cool while flat. Enjoy.

    Crepes folded on a plate and garnished with parsley

    The Spruce

Is Crepe Batter the Same as Pancake Batter?

Despite the fact that these two foods are similar, they do not have the same ingredients in the batter. Pancake batter typically contains a leavening agent, and crepe batter does not.

How to Store Crepes

You can store crepes in an airtight container in the fridge for several days, or wrap them individually and then store in the freezer for up to a month.

Recipe Variations

  • Whole Wheat Crepes: Use 1/2 cup whole wheat flour and 1/2 cup white flour.
  • Cornmeal Crepes: Use 1/2 cup cornmeal and 1/2 cup white flour.
  • Chocolate Crepes: To the batter, add 1/4 cup sugar, 1 teaspoon vanilla, and 3 tablespoons unsweetened cocoa.
  • Cheese Crepes: To the batter, add 1/2 cup finely grated cheese, stirring often so the cheese doesn't settle.
  • Herbed Crepes: Add 1/2 cup of finely chopped herbs such as parsley, chives, thyme, dill, basil, or tarragon.