Why You’ll Love Crepes Recipe

Ultra thin and tender — no thick, rubbery crepes
Easy steps — the batter comes together quickly, no long rests required
Simple ingredients — you likely have them in your pantry
Flexible — serve with sweet or savory fillings, and make ahead if needed

Ingredients

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

All‑purpose flour
Granulated sugar (can be omitted for savory version)
Salt
Eggs
Unsalted butter, melted
Whole milk
Optional: dark rum (adds flavor but can be omitted)
Butter (for greasing the pan)

Directions

Make the crepe batter

In a mixing bowl, whisk together the flour, sugar, and salt.
Add the eggs and whisk until smooth and combined.
Stir in the melted butter.
Gradually add the milk — begin with one-third, whisk, then add the rest — until the batter is smooth and thin.
Mix in the optional rum if using.

Cook the crepes

Heat a nonstick skillet over medium-low to medium heat.
Lightly grease the pan with butter.
Pour about ¼ cup of batter into the center of a 10-inch pan, then tilt or swirl immediately to spread the batter into a thin, even layer.
Cook until the edges begin to lift and the bottom is lightly golden.
Flip and cook for 5–15 seconds on the second side.
Transfer to a flat surface and gently flatten if needed.
Repeat with the remaining batter, stirring occasionally as flour may settle.

Serve or store

Serve immediately with your favorite fillings and toppings.
To store, stack crepes with parchment or wax paper between layers, wrap tightly, and refrigerate or freeze.

Servings and timing

Yield: About 14–17 crepes (for 10-inch pan)
Prep & cook time: 30 minutes
Total time: Approximately 1 hour (including batter prep, cooking, and resting time)

Variations

Omit sugar for savory crepes like ham, cheese, or spinach
Use flavored milk or add vanilla or citrus extracts for sweeter crepes
Add finely ground spices like cinnamon or cardamom to the batter
Use a crepe pan for easier handling
Try different sauces and fillings — fruit, chocolate, cheese, or vegetables

Storage/Reheating

Stack crepes with parchment or wax paper between each to prevent sticking
Wrap well in plastic wrap or place in a zip-top bag
Refrigerate for a few days or freeze for a few months
Reheat in a warm skillet or microwave (covered) just until pliable

FAQs

Can I make the batter ahead of time?

Yes, you can refrigerate the batter. Just stir well before using as the flour may settle.

Why does my crepe batter tear?

Tearing may occur if the batter is too thick or the pan is too hot. Use a thin batter and moderate heat.

Can I skip the butter in the pan?

It’s best to lightly grease the pan to prevent sticking and ensure smooth flipping.

Do I have to use rum?

No, the rum is optional and only adds a subtle flavor. You can skip it without changing the texture.

Why are my crepes thick rather than thin?

You may be using too much batter. Use less and swirl the pan immediately after pouring.

Why is my pan getting too hot or burning the crepes?

Reduce the heat and allow the pan to cool slightly before continuing if crepes are burning.

Why do my crepes stick?

Make sure you’re using a nonstick pan and enough butter. Also, reduce the heat if needed.

How do I store leftover crepes without them sticking?

Layer them with parchment or wax paper, then wrap tightly before storing in the fridge or freezer.

How do I reheat them?

Warm briefly in a skillet or microwave with a damp paper towel to prevent drying out.

What fillings and toppings work best?

Sweet: whipped cream, jam, Nutella, fresh fruit, caramel, honey
Savory: cheese, ham, spinach, mushrooms, eggs, smoked salmon

Conclusion

Making crepes at home is simple and satisfying. With a few basic ingredients and the right technique, you’ll have soft, buttery crepes ready for any filling you can imagine. Whether you prefer sweet or savory, this is a recipe you’ll want to master and make again and again.