Easy Sweet and Savory Crêpes Recipe (Italian Crespelle) – Perfect for Breakfast or Dinner

A little French… a lot Italian-American nostalgia 💛

In Italy, crêpes (aka crespelle) became a true comfort-food classic—thin, tender pancakes made with simple pantry staples and a neutral flavor that works for both sweet and savory fillings.

One batter, endless possibilities: Nutella-style spreads, jam, lemon sugar… or béchamel, ham, and Parmigiano Reggiano for a cozy baked dinner.

DOWNLOAD PDF WITH RECIPE OF CRESPELLE HERE:

CrepesRecipe

Cooking Times + Servings

• Prep Time: 5 minutes

• Rest Time: 30 minutes

• Cook Time: 10 minutes

• Total Time: ~45 minutes

• Servings: 5 (makes about 4–5 crêpes, 8–9 inches wide)

Ingredients

• 1 large egg

• 2/3 cup milk (any kind works)

• 1/2 cup all-purpose flour + 1 tablespoon (sifted if possible)

• 2 teaspoons melted butter (plus more for greasing the pan)

• Pinch of salt

Optional (for sweet crêpes only)

• 1–2 teaspoons sugar

• 1 teaspoon melted butter (extra) for richer flavor

• 1 teaspoon cognac (optional)

Instructions

1) Make the batter

1. Melt 2 teaspoons butter in a small saucepan or microwave-safe cup. Let it cool until just warm.

2. In a medium bowl, whisk egg + pinch of salt.

3. Whisk in the milk and melted butter.

4. Add the flour gradually, whisking constantly until smooth (no lumps).

5. Cover and refrigerate 30 minutes (this makes the crêpes softer and more elastic).

2) Cook the crêpes

1. Heat a nonstick skillet or crêpe pan (8–9 inch) over medium heat.

2. Lightly grease with a small piece of butter, then wipe off excess with paper towel.

3. Lift the pan off the heat. Pour in a scant 1/4 cup batter (or a little less), then quickly swirl to coat the bottom in a thin layer.

4. Return to heat and cook about 45–60 seconds, until edges look dry and lightly golden.

5. Flip and cook 10–20 seconds more (don’t overcook—keep them soft!).

6. Stack cooked crêpes on a plate as you go (stacking helps keep them tender).

Tips & Tricks (Perfect Crêpes Every Time)

• Lumps? Strain the batter through a fine sieve, or blend briefly with an immersion blender.

• Pan too hot = uneven crêpes. If the batter sets before you can swirl, remove the pan from heat for a few seconds between crêpes.

• Cook slightly less, not more to keep them flexible and not dry.

• No butter? Use neutral oil (or omit it). You can grease the pan with oil too.

Variations + Storage

• Milk options: whole, low-fat, lactose-free, or plant-based milk.

• Flour swaps: whole wheat or “Type 1” style flour works—may need a splash more milk.

• Make-ahead: batter can be made 1 day ahead, kept chilled, then whisked well before using.

• Storage: cooked crêpes keep up to 3 days in the fridge, tightly wrapped. Reheat briefly in a pan or microwave.

• Layer cake idea: stack crêpes with hazelnut spread until ~2 inches thick, then top with powdered sugar or whipped cream.

Filling Ideas

Sweet Crêpes

• Hazelnut spread or jam

• Orange marmalade + a splash of Grand Marnier

• Lemon juice + sugar (classic and SO good)

• Maple syrup + chopped nuts

• Powdered sugar only (simple perfection)

• Strawberries + mascarpone cream

Savory Crêpes (Crespelle)

• Ham + sliced mozzarella (or fontina / Emmental)

• Cherry tomatoes + arugula + olive oil + salt

• Béchamel + your favorite deli meats

• Cream cheese + smoked salmon + chives or dill

Baked “Crespelle al Forno” (Italian dinner classic)

Spread each crêpe with béchamel, add ham and Parmigiano Reggiano, roll like cannoli, line in a baking dish, top with more béchamel + Parmigiano Reggiano, dot with butter, and bake 15 minutes at 350–375°F until bubbly and golden.

Nutritional Facts (Approximate — per 1 plain crêpe, without fillings)

(Based on 5 crêpes total)