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Sweet crepes on a plate

Sweet and Savory Crêpe Recipes

Simple recipes for making sweet and savory crêpes

Course Dessert, Main Course
Cuisine French
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Author Laura

Ingredients

Sweet Crêpes

  • 2 eggs, lightly beaten
  • 1 & 1/4 cups milk, preferably whole
  • 1/4 teaspoon vanilla
  • 1/2 teaspoon sugar
  • 1 tablespon canola or similar oil, or melted butter Plus more for lightly greasing the pan unless your pan is n.on-stick
  • 1 & 1/4 cups all-purpose flour

Savory Crêpes

  • 3 eggs, lightly beaten
  • 1/4 cup canola or similar oil Plus more for lightly greasing the pan unless your pan is non-stick.
  • 3/4 cup milk, skim or 2%
  • 1/4 teaspoon salt
  • 1 & 1/4 cups buckwheat flour

Instructions

Sweet crêpes

  1. Add the milk, vanilla, sugar and oil to the lightly beaten eggs and whisk well to combine. Add flour gradually, mixing well until all lumps are gone. The batter should be fairly thin. Refrigerate for at least a half hour before making the crêpes. 

  2. Pre-heat the pan over medium-high heat. If the pan does not have non-stick coating, you may need to put a little canola or similar oil on a paper towel and wipe the pan to give it a very light coating so the crêpes won’t stick. Add ¼ cupful of batter to the pan; tilt the pan to coat the bottom. Cook the crêpe until golden on the bottom, adjusting heat to prevent burning, 30 to 45 seconds. 

  3. Using a knife, spatula, or similar tool, turn the crêpe over and cook another 30 seconds. Transfer the crêpe to a plate. 
  4. Repeat with remaining batter, stacking crêpes as you finish them. 

Savory Crêpes

  1. Add the oil, milk, salt and 1 ¼ cups water to the lightly beaten eggs and whisk well to combine. Add the buckwheat flour, mixing well.

  2. Make the crêpes using the same steps as for the sweet ones. 

Recipe Notes

If you make batter the day before you make and fill the crêpes, put plastic wrap over the bowl of batter and stick it in the fridge. When you take it out, mix the batter (as it will separate) and you’re ready to go! 

You can also make crêpes one day, and fill them the next, as long as you cover the stack of crêpes in plastic wrap and refrigerate them. You don't need to put anything between the crepes - stack them like this.stacking sweet crepes