Basic Crepes

Sweet or Savory

Basic Crepes with berries on a white plate

The Spruce / Abbey Littlejohn

Prep: 5 mins
Cook: 20 mins
Rest: 30 mins
Total: 55 mins
Servings: 12 to 20 servings
Yield: 12 to 20 crepes
Nutrition Facts (per serving)
58 Calories
3g Fat
5g Carbs
2g Protein
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Nutrition Facts
Servings: 12 to 20
Amount per serving
Calories 58
% Daily Value*
Total Fat 3g 4%
Saturated Fat 2g 9%
Cholesterol 26mg 9%
Sodium 29mg 1%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 2g
Vitamin C 0mg 0%
Calcium 18mg 1%
Iron 0mg 2%
Potassium 30mg 1%
*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.)

Crepes originated in France and are a popular street food as well as restaurant menu item across the country. Now, the dish is enjoyed across the world with a wide range of fillings.

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. Sugar and vanilla are added to the batter when making a sweet crepe recipe and they are simply left out when filling with savory ingredients such as cheese, meat, seafood, and veggies. You can also add some chopped fresh herbs to the savory crepe batter.

Crepes are surprisingly easy to make at home with the help of a blender. While a crepe pan does make flipping crepes easier, it's not required—a good nonstick pan will do. Get creative with your crepe fillings and toppings—the possibilities are endless.

"Great basic recipe for crepes. You can easily cut the recipe in half or double it depending on the number of people you are serving. I prefer my crepes a bit sweeter, so I added an extra tablespoon of sugar to the batter. Serve it with your desired toppings and enjoy!" —Tara Omidvar

Basic Crepe Tester Image
A Note From Our Recipe Tester


  • 1 cup (130 grams) all-purpose flour

  • 2 large eggs

  • 1 cup whole milk

  • 1/2 cup water

  • 3 tablespoons unsalted butter, melted

  • 1 tablespoon sugar for sweet crepes, optional

  • 1 teaspoon vanilla extract for sweet crepes, optional

  • 1/4 teaspoon kosher salt or 1/8 teaspoon table salt

  • Unsalted 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 in bowls

    The Spruce / Abbey Littlejohn

  2. Combine the flour, eggs, milk, water, melted butter, sugar (if using), vanilla (if using), and salt in a blender and blend until smooth, about 20 seconds.

    flour, eggs, milk, water, melted butter, sugar, vanilla, and salt in a blender

    The Spruce / Abbey Littlejohn

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

    Crepe batter in a spoon and in a blender

    The Spruce / Abbey Littlejohn

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

    Oil in a pan on a burner

    The Spruce / Abbey Littlejohn

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

    Crepe batter in a pan on a burner

    The Spruce / Abbey Littlejohn

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

    Crepe cooking in a pan on a burner

    The Spruce / Abbey Littlejohn

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

    Crepe cooking in a pan on a burner

    The Spruce / Abbey Littlejohn

  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.)

    Crepes on a plate

    The Spruce / Abbey Littlejohn

How to Serve Crepes

There are endless options for filling a crepe. Try one of these classic combinations or come up with your own:

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. Add more milk if the batter is too thick.
  • 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. 

How to Store and Freeze

  • Crepe batter can be made up to a day ahead of time and kept in the fridge, covered.
  • You can store crepes in an airtight container in the fridge for up to three days. Reheat in a pan over low heat, flipping as needed.
  • Or wrap them individually and then store in the freezer for up to a month. Defrost in the fridge before reheating.

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.

Why Are My Crepes Rubbery?

If your crepes turn out too chewy, they may have too much flour in them. For the best results, weigh your flour. It's also important to let the batter rest before cooking and not to overcook the crepes.