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Sweet and savoury crepes (basic recipe) – easy to make!

Whether it’s a loving mother preparing a snack, a group of students taking a break from studying, or fast food enthusiasts looking for something original, crepes are always the right choice! In this recipe for sweet and savory crepes, you’ll discover how to adapt the neutral dough to the most delicious fillings, from Nutella crepes to gorgonzola and radicchio crepes, baked or with ham! There are only a few things you need to know to make perfect sweet and savory crepes, and we’ll tell you all about it right away! We’re sure you’ll make a nice stock, finding out how easy it is to store them! But then let us know which one is your favorite!

Ingredients (for 14 crepes with a diameter of 18 cm)

3 medium Eggs

00250g Flour

500g Whole Milk

40g Butter

Difficulty: Easy

Preparation: 10 min

Cooking: 15 min

Servings: 14 crepes

Cost: Low

Note: 30 minutes of dough rest

Preparation of sweet and savory crepes (basic recipe)

To prepare sweet and savory crepes, start by gently melting the butter in a saucepan 1. Let it cool down while breaking the eggs into a tall bowl. Mix with a whisk and add the milk 2. Continue to stir until you get a homogeneous mixture 3.

Now add the warm butter 4 and stir again 5. Place a colander over the bowl and sift the flour into the bowl 6, (for convenience you can also add it in two stages and mix to avoid the formation of lumps).

Then whisk vigorously to absorb the flour 7. Continue stirring until you get a smooth, velvety, and lump-free mixture 8. At this point, cover the bowl with cling film 9 and let it rest for at least 30 minutes in the refrigerator.

After 30 minutes, stir the dough to soften it, then heat an 18 cm crepe pan (or alternatively, a non-stick pan with the same base) and grease it with a knob of butter 10. Once at temperature, pour a ladle of dough enough to cover the surface of the pan 11: you can use a special crepe batter spreader or rotate the pan to distribute the mixture evenly (be careful not to spread it all over the edges to avoid leaving enough batter in the center to create a crepe with a uniform surface); it is advisable to do these operations very quickly since the batter will cook quickly 12.

After about 1 minute over medium-low heat, you should notice a slight browning, and the edges will tend to detach 13, so you can turn the first crepe over using a spatula 14. Cook the other side for about 1 minute, waiting for it to take color. Once the first one is cooked, transfer it to a serving dish or a cutting board. Repeat this operation until you finish the dough, greasing the crepe pan each time. You should obtain 14 crepes with a diameter of 18 cm: stack each crepe on top of each other so they will remain soft. Here are your sweet and savory crepes ready, all you have to do is fill them 15!


You can let the crepe batter rest for up to 12 hours in the refrigerator, covered with cling film.

If you prefer, you can also freeze the sweet and savory crepes once they are ready and have cooled: just place them on top of each other and, between each crepe, place a sheet of parchment paper and then seal everything with cling film.

Before using the desired amount, simply defrost them and then fill them. Sweet and savory crepes can be stored individually in the refrigerator for a couple of days, covering them with transparent wrap, so as not to let them dry out.


In the basic recipe, neither salt nor sugar is added, in this way, the dough of sweet and savory crepes will remain neutral. But if you prefer, you can easily season them to your liking.

The butter added to the dough serves to make the crepes denser, but if you prefer, you can omit it.

The rest of the batter is essential for a perfect result, in fact, once the flour is poured, it is better not to stir too much, and the rest will make any lumps disappear!