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French Crepes

July 10, 2019 By Taina Laraba

· Recipes

This Classic French Crêpe Recipe is easy to make and so versatile. Once you master it you can make sweet or savory crepes. Perfect for breakfast, brunch, dessert, dinner or appetizer!

Crêpes are basically the French version of American pancakes. However the big difference is that Crêpes are super thin and pancakes are usually fluffy.

Crêpes are very versatile and can be used in endless types of dishes. My favorite time to eat them though is in the morning for breakfast.

What’s the difference between Sweet Crêpes and Savory Crêpes?

The main difference between these two types of Crêpes is the sugar that’s added. When I’m making Dessert Crêpes or Crêpes that I’m going to serve with a sweet topping I add a bit of sugar to the batter.

Savory Crêpes can be made by eliminating the sugar. Also using a Whole Wheat Flour or Buckwheat Flour adds great flavor to a Savory Crêpe.


  • 1 3/4 Cups All purpose Flour
  • 2 Cups Milk
  • 3 Large Eggs
  • 1 teaspoon Sugar
  • 1 Tablespoon Unsalted Butter ,melted


  1. Pour milk and eggs into your blender and blend on high for 2 minutes. Add flour and sugar and blend on high for 2-3 minutes. Scrape sides of blender with a spatula and add melted and blend for another 2 minutes. Place batter in the fridge for 1 hour to rest for best texture.

  2. Heat a non-stick coated skillet on medium high heat for 2-3 minutes. You want to make sure your pan gets nice and hot before pouring batter into the pan. Brush the pan with melted butter to coat the pan's surface. Pour about a 1/3 cup of batter into the center of the pan and then lift the pan off of the burner and tip the pan to swirl the batter out to the edges to form a thin circular shape. Return pan to the burner and after about 15-20 seconds carefully work a spatula underneath your crepe and flip it over to the cook the other side. Cook for 15-20 seconds and remove to a warming dish. Continue brushing your pan with butter before each crêpe is made. Continue until all the batter is used.

  3. You can keep already made crêpes warm in the oven set at 200-225 degrees F.

Tips for making 

  1. Use a good nonstick skillet. There’s nothing worse than making a delicious French Crêpe only to have it become a sticky mess. You want to use a pan that the Crêpe can easily slide off of.
  2. Brush melted butter on your pan for each Crêpe. Not only will this add some delicious flavor it also creates a nice crispy edge to your Crêpe.
  3. Swirl the batter in you pan. Don’t spread it with a spoon! You want to poor about 1/3 Cup of batter in the middle of your preheated and buttered pan then lift it off of the burner and tilt it at different angles to let the batter spread out across the pan surface. This is the best way to attain the perfect thinness.
  4. Place all of your Crêpes on top of each other on an oven safe dish.  Place your dish in a 225 Degree F oven to keep Crêpes warm until you are ready to eat them. Or you can just serve them as you make them.
  5. Let your batter rest for about 1 hour before making them. Giving your batter time to rest will produce the best texture  for your Crêpes.

One of my favorite ways to eat Crêpes is with “Real” Maple Syrup. I spread a little on it then roll it up and drizzle a little more on top. They’re also great rolled up with jam filling.

Homemade fruit sauces such as berry sauces or apple pie fillings are delicious as well. You can also fold them into a triangle shape and sprinkle with a little powdered sugar or a mixture of cinnamon and sugar.

Tops and fillings for Savory Crêpes

Fill your Savory Crêpes with your favorite protein like ham and cheese, chicken or bacon for a delicious lunch or dinner. Cottage Cheese or Ricotta Cheese mixed with herbs make a great filling as well.

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