The Best Crepes Ever Recipe

This recipe creates thin, tender crepes that are perfect for both sweet and savory fillings. They are easy to make and always a crowd-pleaser!


  • 2 cups whole milk
  • 4 large eggs
  • 3 tablespoons granulated sugar
  • 1 tablespoon vanilla extract (optional)
  • 1 ½ cups all-purpose flour
  • ¾ teaspoon kosher salt
  • ¼ cup butter, melted (for batter)
  • ½ cup butter, for cooking the crepes


  1. In a large bowl, whisk together the flour and salt.
  2. Create a well in the center of the dry ingredients. Add the eggs, sugar (if using), and vanilla extract (if using) to the well.
  3. Slowly whisk the wet ingredients together, incorporating the dry ingredients from the sides of the bowl until just combined.
  4. Gradually whisk in the milk until a smooth, pourable batter forms. There should be no lumps.
  5. Melt the ¼ cup of butter and whisk it into the batter.
  6. Let the batter rest for at least 30 minutes, or up to overnight in the refrigerator. This resting time allows the gluten in the flour to relax, resulting in a thinner, more tender crepe.
  7. Heat a lightly oiled or buttered non-stick pan or crepe pan over medium-low heat.
  8. Once hot, pour about ¼ cup of batter into the pan and swirl the pan to evenly coat the bottom.
  9. Cook for 1-2 minutes, or until the edges begin to brown and the center appears set.
  10. Use a spatula to carefully flip the crepe and cook for an additional 1-2 minutes, or until lightly browned on the other side.
  11. Transfer the cooked crepe to a plate and continue cooking the remaining batter, adding more butter to the pan as needed.
  12. Serve crepes warm with your favorite fillings.

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