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Let’s say ooh la la as we whip up some this easy French crepe recipe 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. They were quickly whipped up in one bowl and before I knew I was all ooh la la and making crepes the French way.
What Is A 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 they end up being a very thin pancake.
Then they are usually rolled or folded with a sweet (or savory!) filling.
How Do You Make French Crepes?
Making French crepes is easy. The 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.
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 a 1/4 cup of your batter into the center of your pan. Then immediately swirl the pan so the batter spreads out to the edges into a nice thin pancake.
Allow the crepe to cook on one side until golden brown then flip over (about 3 minutes). Then cook on the second side until also golden brown (will take less time than the first side).
Tips For Making This French Crepe Recipe
They do take a bit of time to make an entire batch. Totally worth it, though. Couple things I learned my first venture out.
1. 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. You want to let the batter rest for 30 minutes up to an hour. This lets the gluten relaxes and results in a soft and tender crepe.
3. 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 a few minutes on each side.
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.
5. When making crepes, stack a paper towel or wax paper between each so they don’t stick together as you make one after another. And cover the whole stick with a dish towel to keep them warm.
Can You Make Crepes Ahead Of Time?
Yes! They freeze incredibly well.
I mean who can eat 12 crepes in one sitting? Simply layer wax paper between each crepe then wrap in plastic wrap or put in a plastic bag. They will freeze up to 3 months (assuming they will last that long). So any time you need a quick dessert or breakfast you will have crepes ready to go.
Do You Need A Special Crepe Pan To Make Crepes?
Absolutely not. You do not need any special crepe pan to make crepes. Don’t let that thought stop you from making crepes.
All I have ever used is a non-stick skillet to make crepes in.
What Do You Put On A Crepe?
The possibilities with crepes are endless. I decided to fill mine with strawberries and bananas 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
- 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.
Now that I am over my fear of crepes, I can’t wait to whip up new delicious creations. So if you too have a fear of crepes. It’s time to get over it! You won’t be sorry you did.
If you like this recipe, let me know in the comment section below and leave me a 5 star rating 🙂 Your feedback helps for me to know what you like and where I can improve!
French Crepe Recipe
For the crepe batter
- 1 cup (120 grams) all purpose flour
- 1 1/2 cups ( 341 grams) milk
- 2 large eggs
- 4 tablespoons (57 grams) butter melted and cooled
- 1/4 teaspoon vanilla extract
- 1 tablespoon granulated white sugar
For the chocolate ganache
- 1 cup (227 grams) heavy cream
- 8 oz. bittersweet chocolate
- 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 30 minutes to 1 hour for the best crepes.
- 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 a 1/4 cup of batter into the center of your pan. Swirl the pan to evenly coat the bottom of the skillet.
- Cook for about 3 to 4 minutes. 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.
- 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 full 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.