The Perfect Crepe Batter

a crepe folded in quarters on a green plate sprinkled with powdered sugar

This crepe batter is a little sweet and very light and goes great with either sweet or savory fillings.


  • 1 cup whole milk
  • 4 large whole eggs
  • 1 teaspoon vanilla extract
  • 1 scant cup all purpose flour (approximately 4 oz)
  • 1 Tablespoon granulated sugar
  • 1 pinch kosher salt
  • unsalted butter ( for greasing the pan)


  1. Combine all ingredients in a blender and blend on high until batter is smooth and all ingredients are well combined. You may want to stop a couple times to scrape down the sides. This will make sure flour doesn't get stuck to the edges and is well incorporated.  The batter should look like a thin pancake batter. It should not be watery but should be on the thin side. Adjust the flour and or milk quantities if needed.
  2. Once the batter is well mixed, let rest in the fridge for 15 minutes. This allows for bubbles to dissipate and be less likely for your crepes to rip. 
  3. Preheat a non-stick pan on the stovetop over medium heat. Add butter to just coat the pan after it is preheated. 
  4. Pour approximately 1/3 cup of the batter in the center of the pan and swirl the pan to spread it out evenly through the entire surface. 
  5. Cook crepes for 30-60 seconds on the first side before flipping. You'll want to see that the edges are slightly lifted and the batter is no longer glossy in the middle. Carefully flip the crepe over and cook for an additional 15-30 seconds until crepe is set. 
  6. Turn out cooked crepe onto a plate and continue with the rest of the batter until gone.
  7. Fill crepes with any combination of ingredients you like and enjoy!


Recipe yields approximately 8 - 12" crepes


Keywords: batter, brunch, crepe