This classic French crepes recipe makes light, soft, and paper-thin crepes every time. Made with just 6 basic ingredients and requiring no special equipment, they fry up in minutes and pair perfectly with sweet and savory fillings.
What are French crepes
Crepes (or Crêpes) are thin, delicate pancakes that originated in Brittany, France, in the 13th century. They have become popular in other European countries and later all over the world.
While European pancakes (crepes) tend to be thin, American pancakes are usually fluffy, tall and made with leavening agent.
Having grown up in Europe where crepes are a staple, I often make them for my family. This recipe is my gold standard for a perfectly thin crepes that works well for sweet honey, Nuttella, or berries filling or savory, such as smoked salmon or ham and mushrooms. You do not need any special equipment to make these, although a crepe pan can come in handy. But a standard 8 or 10-inch non-stick skillet and a few pantry stables are all it takes to achieve cafe-quality results.
What you will need
These are all the ingredients you will need to make the best crepes:
- Eggs: You will need 3 medium eggs.
- Butter or oil: for traditional French crepes, butter is always the one to use. But oil (canola or vegetable) works great too. I often make them with oil, as butter takes an extra step to melt and cool down.
- Flour: I used all-purpose flour.
- Sugar: add more or less depending on the fillings. But 2 tablespoons will work for a savory or sweet filling.
- Milk: I use whole milk; you can use 2% as well. Any plant milk works too.
- Vanilla extract (Optional): adds extra flavor, especially if you are serving them as a sweet dish.
- Salt: for balancing the taste.
Classic French crepes recipe
Step 1. In a large mixing bowl, whisk together 3 room temperature eggs, melted butter (or oil), sugar, salt and vanilla extract until fully combined.
Step 2. Incorporate flour. Add the full amount of all-purpose flour all at once into the egg mixture.
Step 3. Whisk vigorously until a thick, completely smooth paste forms. Mixing the flour into a small amount of liquid first breaks up dry pockets and guarantees a limp-free batter.
Step 4. Gradually, pour the warm milk while whisking continuously.
Step 5. Whisk until the mixture converts into thick, pourable crepe batter. Let the batter rest for 20-30 minutes at room temperature or it can be stored overnight in thee fridge.
Pro tip: Pour finished batter through a fine-mash strainer into a liquid measuring cup or bowl to remove any lumps.
Step 6. Heat an 8-10 inch non-stick skillet or a crepe pan over medium heat and lightly grease with butter or oil. Pour roughly ½ cup of rested batter into a center, swirling the pan immediately to coat the bottom in a thin layer.
Step 7. Cook for 60 seconds until the top loses its sheen and the edges turn light golden brown.
Step 8. Slide thin spatula under thee edge, gently flip the crepe and cook the second side for 45-60 seconds.
Step 9. Transfer the cooked crepe to a plate and repeat the process with the remaining batter, stacking the finished crepes on top of each other.
Recipe tips
- Use room temperature eggs and warm milk.
- Add the milk as the last ingredient to avoid clumps in the batter.
- Always let batter rest at room temperature for at 20-30 minutes, so the gluten settles down and starches fully hydrate.
- Grease the non-stick skillet lightly with oil or butter before you cook the first crepe. You may need to re-grease it again as needed during the cooking process.
Storage tips
Storing cooked crepes
- In the fridge: Stack cooked crepes on a plate, cover tightly with plastic wrap, and refrigerate for up to 3 days. Because this recipe has fat, the crepes will not stick together. So no parchment paper needed between the layers.
- In the freezer: To freeze cooked crepes for up 2 months, place a small sheet of parchment paper or wax paper between each crepe, so they peel apart easily. Wrap the stack tightly in plastic wrap, then place it in a freezer-safe Ziploc bag.
- Reheating: You can serve them cold, or warm You can warm individual crepes the microwave for 10-15 seconds. But for best results, heat them in a skillet over low heat for 20 seconds on each side.
Storing crepe batter
- Refrigeration: Store crepe batter in an air tight container or a bowl tightly covered with plastic wrap in the fridge for up to 2-3 days.
- Before cooking: The batter will naturally separate as it sits. Always bring it to a room temperature and give it a quick whisk to re-emulsify before pouring into a hot pan.
How to serve plain crepes
Quick and simple toppings (zero prep)
- Classic French Style: Drizzle with fresh lemon juice and a generous sprinkle or powdered sugar ( Crepes au Sucre), fruit jams and preserves.
- Sweet drizzles: maple syrup, honey, salted caramel sauce, chocolate sauce, jams.
- Butter and spices: Brush with melted butter and dust with cinnamon sugar while still hot.
Delicious fillings ideas
- Nutella and banana: spread a layer of Nutella or other hazelnut spread, add sliced bananas, and fold into triangles.
- Cream and berries: Fold in fresh strawberries, raspberries or blueberries with a dollop of whipped cream or sweetened ricotta.
- Savory: Fill with a slice of ham, scrambled egg and melted Gruyere or Swiss cheese while warming in the pan.
Delicious crepe variations to try
- Apple cinnamon crepes: The shredded apples are folded into the batter for a fruit-filled breakfast.
- Chocolate crepes: Swap a portion of the flour for cocoa powder for a rich crepe dessert base.
- Pumpkin crepes: add pumpkin puree and cozy fall spices for a a seasonal variations.
- Banana and Nutella roll-ups: Spread a generous layer of Nutella over the crepe, place a whole peeled banana and roll it up tightly. Slice into bite-sized pinwheels for a fun breakfast or a treat.
- Savory smoked salmon crepes: Omit vanilla extract and fill your crepes with smoked salmon (or ham) and cream cheese.
- Red velvet crepe cake: whisk cocoa powder and red food coloring into the batter, then stack cooked crepes with cream cheese fillings for a beautiful layered cake.
Frequently asked questions
No, you can make them in any 8-10-inch non-stick pan. But if you plan on making crepes often, I recommend getting one. It makes it easy to swirl the batter thinly and slide a spatula under the crepe to flip.
You will need only 6 main ingredients to make French-style crepes: eggs, melted butter or oil, milk, sugar, flour and salt.
his recipe is great for both savory and sweet fillings. But if you want to make them even less sweet, use only one tablespoon of sugar instead of two, and skip the vanilla extract.
Yes, I often make them ahead of time and store them in the fridge. Wrap them tightly with plastic wrap, and they will last in the fridge for 2-3 days. You can also freeze them for up to 3 months.
Yes, using a blender is faster and gives a lump free batter. I especially love this method when I need a lot of crepes, like for my crepe cake. Simply add all ingredients except butter or oil to the blender and blend until smooth. Then slowly add melted butter or oil and blend on slow speed until combined. Your crepes batter is ready.
📖 Recipe
Best Easy Crepes (For Sweet or Savory Fillings)
Equipment
- 1 large bowl
- 1 Whisk
- 1 8-10 inch non-stick pan or crepe pan
- 1 thin wooden or plastic spatula
Ingredients
- 3 medium eggs
- 3 tablespoons vegetable oil or melted cool down butter you can also use one part of oil and one part of butter
- 2 tablespoon granulated sugar
- ¼ teaspoon salt
- 160 grams (about 1 ¼ cup) all-purpose flour
- 2 cups room temperature or warm milk
- ½ teaspoons (optional) vanilla extract , if making them sweet
Instructions
- In a large bowl, whisk together 3 eggs, ¼ teaspoon salt, 2 tablespoons sugar, and 3 tablespoons melted butter or vegetable oil. Add vanilla if making sweet crepes. Mix briefly to combine.3 medium eggs, 3 tablespoons vegetable oil or melted cool down butter, 2 tablespoon granulated sugar, ¼ teaspoon salt. ½ teaspoons (optional) vanilla extract .
- Add 1 ¼ cups flour and whisk until you have a thick, smooth mixture. Gradually pour in the milk (warm or room temperature), adding it in 3 parts while whisking constantly. The batter should be thin-do not add extra flour. Let the batter rest for at least 10-15 minutes.160 grams (about 1 ¼ cup) all-purpose flour, 2 cups room temperature or warm milk .
- Lightly brush a pan with oil or butter and heat over medium. Pour in about half a ladle of batter. Lift and tilt the pan as you pour, swirling the batter to form a thin crepe. If you see holes, simply fill them in with a few drops of batter.
- Cook over medium heat for about 1 minute, until the edges start to brown. Use a thin spatula to flip the crepe, or flip it midair if you're feeling confident. Cook the second side for another 40-60 seconds. Slide the crepe onto a clean plate.
- Repeat with the remaining batter, stacking crepes on a plate. For extra pliable crepes, cover the stack with another plate while they cool slightly. Serve warm or cold with your favorite sweet or savory fillings and toppings.
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