French Crepe Recipe
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Let’s say ooh la la as we whip up some French crepes that can be made ahead of time and frozen ready to be turned into a dessert or stunning breakfast!
So when I visited Paris, one of the items that was on my “must eat list” was crepes. So while waiting in the line to see the Eiffel Tower I seized the opportunity to try a truly authentic French Crepe. Filled with Nutella of course. Because while in Paris.
But for the longest time making French Crepes completely FREAKED. ME. OUT. They seemed so complicated. The whole swirling of the pan thing. Then my sister convinced to get over my fear and make them already. They were easy she said. So I decided….let’s finally get over my fear and make them.
Boy, oh boy am I glad I did. They truly were easy. This is a basic French crepe recipe that you can really fill with just about anything your heart desires. This crepe recipe was quickly whipped up in one bowl and before I knew I was all ooh la la and making crepes the French way.
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What is a French crepe?
Crepes are a French thin style pancake. Unlike American pancakes that call for a leavening agent such as baking soda or baking powder, crepes have none. So crepes end up being a very thin pancake.
Then they are usually rolled or folded with a sweet (or savory!) filling.
Ingredients Needed
Ingredient Notes
- Milk – I used regular whole milk for richness, but any milk will work.
- Eggs -Make sure these are room temperature when adding to the mixture. If they are cold, they may solidify the melted butter.
- Butter – I always recommend using unsalted butter vs. salted butter because it’s fresher and I can control the amount of salt added.
How do you make French crepes?
Making French crepes is easy. The crepe batter comes together quickly. You want to mix all of your crepe batter ingredients together in a bowl.
Make sure to whisk well to get out an lumps. You can also use a blender, or stick blender to make the batter to ensure it’s smooth. But I’m lazy and for the longest time didn’t have a blender! So I made do with my whisk.
You must then let your crepe batter sit for 20-30 minutes to let the gluten relax, and let the flour absorb the liquid properly. If you don’t, you will want to throw away the first few! So give it a rest. Go get some dishes done. Check your email. Come back. Let’s do the crepe thing.
Then you want to pre-heat a non-stick skillet and grease it well. You can use a non-stick cooking spray or oil or butter. Just wipe it down so the skillet has a nice coating of grease but isn’t visible.
Once the pan is heated, you want to ladle about a 1/4 cup of your batter (this is for an 8-inch pan – for a 10 or 12-inch pan I’ll use a little more) into the center of your pan. Then immediately pick your pan up off the stove and swirl the pan so the batter spreads out to the edges into a nice thin pancake. I just keep rotating the pan around so the batter goes to the edges of the pan.
Allow the crepe to cook on one side until golden brown then flip over (about 1 minute). Then cook on the second side until also golden brown (will take less time than the first side). I usually flip it and let it cook for an additional 15-20 seconds on the second side. If you want yours a tad crispier than go for a little longer.
Crepe Recipe Tips
French crepes do take a bit of time to make an entire batch. Totally worth it, though. Couple things I learned my first venture out making this basic crepe recipe.
1. Grease Your Pan. You can grease the skillet with non-stick spray, butter or oil. But butter will give you the best flavor. Just make sure to wipe the skillet with a paper towel so it’s greased but not pooling with your choice of grease.
2. Let The Batter Rest. You want to let the batter rest for 20-30 minutes. This lets the gluten relaxes and results in a soft and tender crepe.
3. Swirl to spread the batter out. Ladle the crepe mixture directly in the center of the pan. THEN swirl the pan so it spreads into a nice thin circle. There is really no science behind this but to spread the batter out evenly. Then let them cook for about a minute before flipping it over. You want to see the edges of the crepe starting to brown before you flip.
4. Then it’s time to flip. Cue scary music. If it doesn’t flip easily, give it another minute on that side. I used a fork to pick it up one side and with a spatula was able to give it a flip. If it doesn’t perfectly flip over just fix it. Julia Child completely understands. And in fact, you don’t even need to flip. True French crepes aren’t flipped, but I prefer to have a lightly golden color on both sides.
5. Cook for less on the second side. If you are flipping these over, then you want to cook them for much less time on the other side. About 15-20 seconds is all it will take. Sometimes I’ll admit I may cook it for a few extra seconds because I like mine a bit on the crispier side!
6. Keep the crepes warm. Keep them cooked ones covered while you cook the rest. Cover the whole stack with a dish towel to keep them warm.
Recipe FAQ’s
Yes you can make the crepe batter ahead of time and refrigerate overnight. Or if you want to make the French crepes ahead of time to serve later, then just layer cooked crepes with parchment between each crepe and wrap the whole stack in plastic wrap so as not to dry out.ย Store the wrapped crepes in your fridge for up to 3 days. And then simply reheat in your microwave in small increments until warmed through. Just be careful and not to heat too much as they might turn soggy. I microwave in 10-second increments.
Yes!ย French crepes freeze incredibly well.ย Simply layer parchment paper between each crepe then wrap in plastic wrap or put in a plastic bag. They will freeze up to 3 months. So any time you need a quick dessert or breakfast you will have crepes ready to go. And then I just let them thaw in the fridge, or at room temperature is also fine, and then I reheat them in the microwave again for 10 seconds at a time until they are warmed through.
Absolutely not. You do not need any special crepe pan to make this crepe recipe. Don’t let that thought stop you from making crepes. All I have ever used is a non-stick skillet to make crepes in.
This will depend on the size of your skillet. Use this as your guide:
– 8-inch pan – about 3-4 Tbsp (about 1/4 cup)
– 10-inch pan – about 4-5 Tbs. (generous 1/4 cup)
– 12-inch pan – about 1/3 cup
Basic Crepe Recipe Substitutions
- Gluten free: You can try these simple crepes with buckwheat flour for a gluten free option or your favorite gluten free mix. I have not tested with either.
- Milk substitution: I love using whole milk for these for best flavor and richness, but yes you can substitute whatever milk you would like. Low-fat, almond, soy, oat or other plant-based milks.
- Vegan: I haven’t tested this basic crepe recipe but I think a vegan egg replacement would work well! A “flax egg” might make the crepes be a bit grainy with bits of flax of them, but might still work.
- Blender method: Yes I’ve made crepe batter in a blender before, or used a stick blender for a super smooth texture. I’m just lazy and prefer to whisk my batter smooth.
Crepe Filling Ideas
The possibilities with this basic crepe recipe are endless. I decided to fill mine with strawberries topped with an easy and decadent chocolate ganache.
For the ganache, simply heat 1 cup of heavy cream over low heat and then pour over 8 ounces of chopped chocolate and allow to sit for 5 minutes. Then stir until smooth.
Here are some other crepe filling ideas!
- Nutella (with fresh fruit, strawberries are my personal choice)
- Sliced Bananas with caramel sauce
- Whipped cream and fresh fruit
- Sweetened cream cheese or mascarpone
- Lemon Curd
- Ice-cream
- Yogurt
- Maple syrup or honey
- Or make them savory! Omit the vanilla and sugar and then fill with scrambled eggs, ham, cheese, or whatever you want! Heck make a pizza crepe. That would be delicious.
More recipes to try – that are perfect for brunch!
Tools Needed To Make French Crepes
- Non-stick skillet <– I know there are fancy crepe pans out there, but I just rely on a good non-stick skillet to get the job done.
- Ladle – I find it easier to just ladle the mixture onto the pan, but a glass measuring cup works well too.
- Good whisk <– I love this whisk because it also has bowl scraper as part of it.
- Flat spatula <– To flip the crepes with
French Crepe Recipe
Ingredients
For the crepe batter
- 1 cup (120 grams) all purpose flour
- 1 1/2 cups ( 341 mL) milk
- 2 large eggs
- 4 tablespoons (1/2 stick, 57 grams) unsalted butter melted and cooled
- 1/4 teaspoon vanilla extract
- 1 tablespoon granulated white sugar
For the chocolate ganache
- 1 cup (240 mL) heavy cream
- 8 oz. bittersweet chocolate
Optional
- strawberries
- whipped cream
Instructions
- In a medium bowl, combine all the ingredients for the crepe batter and whisk to combine. Whisk well to get out any lumps. Allow the batter to rest for 20-30 minutes.
- Prepare a non-stick skillet with cooking spray or wipe down with oil or butter. Heat over medium heat. Butter is best though for the best flavor!
- Using a measuring cup, ladle your batter into the center of your pan. Swirl the pan to evenly coat the bottom of the skillet.
- Cook for about 1 minute on the first side. Keep a close eye on the crepe. I waited until I saw a slight browned edge then give it a flip and cook on the opposite side. The second side cooked a little faster. The second side will only take about 15-20 seconds to cook. If you want softer crepes, cook for less time on each side.
- Continue with the rest of your crepe batter. Eat immediately with fresh fruit and chocolate ganache or freeze for later use!
- If making ganache. Place chocolate in a medium sized bowl. Then, in a saucepan, heat the heavy cream to a boil then pour over the chocolate. Tap the bowl to settle the chocolate into the cream. Let it sit for one minute. Then stir to combine starting in the middle and working out to the edges. Stir until smooth.
Notes
- Tools:ย Non-stick skillet |ย Ladle |ย Good whisk |ย Flat spatula
- Make ahead:ย Make the batter ahead of time and refrigerate overnight. Or if you want to make the crepes ahead of time to serve later, then just layer cooked crepes with parchment between each crepe and wrap the whole stack in plastic wrap so as not to dry out. Store the wrapped crepes in your fridge for up to 3 days. And then simply reheat in your microwave in small increments until warmed through. Just be careful and not to heat too much as they might turn soggy. I microwave in 10-second increments.
- Freezing:ย Store the wrapped crepes in a plastic bag and then freeze for up to 3 months. You can thaw at room temperature or the fridge and then reheat in the microwave.ย
- Batter amounts:ย
- 8-inch pan – about 3-4 Tbsp. (little less than 1/4 cup to a full 1/4 cup)
- 10-inch pan – 5 Tbs. (little more than a 1/4 cup)
- 12-inch pan – 1/3 cup or a little bit more (about 6-7 Tbs.)
- For softer crepes: Cook for less on each side. On the first side cook for only 30 seconds, and then for about 10 seconds on the other side (or not at all).
- Gluten free: You can try these with buckwheat flour for a gluten free option or your favorite gluten free mix. I have not tested with either.ย
- Milk substitution: I love using whole milk for these for best flavor and richness, but yes you can substitute whatever milk you would like. Low-fat, almond, soy, oat or other plant-based milks.ย
- Vegan: I haven’t tested this but I think a vegan egg replacement would work well! A “flax egg” might make the crepes be a bit grainy with bits of flax of them, but might still work.
- Blender method: Yes I’ve made crepe batter in a blender before, or used a stick blender for a super smooth texture. I’m just lazy and prefer to whisk my batter smooth.
Greetings: May I have approval to use your crepe recipe in my upcoming Catholic cookbook, giving you credit. Please let me know….thank you
Hi Alexandra, I’m so glad you loved the crepes and yes with credit and link back to the site would be wonderful thanks!
What is the inside filling that you use? Recipe?
It’s my homemade whipped cream recipe
Crepes can be very intimidating. I know I was so fearful, but then I said I have to try making them and so happy I did. They are so easy! Yours look fantastic and have reminded me of how long it has been since we have had them! Where’s that crepe pan? Lol๐๐๐
I love love love crepes but don’t really make them on my own often. However after this seeing recipe, this is definitely one I want to try making! Thank you for sharing.
Can’t tell how tempted I am looking at these pictures. My breakfast tomorrow is sorted and can’t wait to make these. My kids will be elated with this treat.
We did an early Mother’s Day brunch and these crepes were a hit! We used the chocolate ganache and some fresh raspberries from the farmer’s market. Delish!
Aw that’s awesome to hear Amy, glad they worked out so well!
I love French crepes and try to make them at least once a month! They are very comforting and I like to try them with different toppings ๐
Thank you Veronika! Yes it’s all about the toppings ๐
I love a good crepe! Yours look like they came out perfect and so pretty stuffed with cream and drizzled with chocolate. I haven’t made them in a while but yours makes me want to whip some up for a quick dessert tonight.
Thank you Linda for the kind words ๐
I’m a sucker for good crepes, and I love them both sweet and savoury. Actually, I just adore them as they are, plain. I always end up sticking a few in my mouth as I’m making them. Makes the long process of cooking them more fun ๐
haha I am the same way Eva!! Little chef snack as I cook them ๐
These were amazing! My mom used to make them for me when I was a kid but I didn’t know that they were actually so easy to make! Definitely going to become a staple at our house!
Thanks Veronika! I’m so glad you loved the recipe!
haha I totally get what you are talking about. I LOVE crepes but I’ve only made them once or twice. We ate them on repeat while in France and I’m craving them now! I’ve got to try making them again very soon.
Yes you definitely need to Bernice! So simple and always satisfying ๐
I was trying to think of what to make for Mother’s Day brunch, and now I know! This is exactly what I needed and I know it will be a hit!
Yes these are sure to be a hit, enjoy Colleen!