Authentic French Crêpes (Ready in 15 Minutes)
By Carine Claudepierre
Published on 03/25/2023
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
This easy crêpe recipe makes thin and flexible crepes with a restaurant-level quality. It’s an easy recipe, made with simple ingredients, and ready in under 15 minutes. I’m a crepe fan because I’ve spent years making crepes in our family restaurants in the foothills of the Vosges mountains. So you can trust that this recipe has been tested many times over!
French crepes, anyone? You might have tried some of my other classic French desserts like my floating island dessert, my madeleines, or my croffles, so it’s time for the classic of the classics. I am a French girl born and raised in France, so I am a fan of authentic French recipes and truly French crepes.
It’s typically French to serve sweet crepes for breakfast or snacks. But, savory crepes are also served in the French Brittany region as a meal filled with eggs, ham, and cheese. However, savory crepes are made with different flour.
- Sweet Crepe Recipe – Thin, golden in color, and made of all-purpose white wheat flour.
- Savory Crepes – Thicker, heavier, grey-brown in color, and made of buckwheat flour. Try my buckwheat flour crepes to make a savory crepe recipe.
It’s very easy to make a crepe batter crepe. All you need are 6 ingredients, a mixing bowl, a whisk, and a non-stick crepe pan.
Ingredients and Substitutions
Following is the full list of ingredients to make your perfect French crepe:
- All-Purpose Flour – Use white wheat flour. Other options are white spelt flour or white whole-wheat flour. For other flour options, try my Gluten-Free Crepes, Almond Flour Crepes, or Coconut Flour Crepes.
- Eggs – The classic recipe uses eggs. For a vegan version, try my vegan crepes.
- Whole Milk or skim milk for a lighter crepe. It will result in crispier crepes. You can also use dairy-free milk alternatives like almond milk, but it makes the crepes slightly crispier.
- Melted Butter – You can make crepes without butter. Simply replace with melted coconut oil or olive oil.
- Sugar or sugar-free alternatives like Monk fruit crystal sweetener or erythritol.
- Vanilla Essence – The crepe batter is flavored with vanilla extract or orange blossom flower water.
Making The Batter
- Add the flour, eggs, salt, vanilla extract, melted butter, and sugar into a large mixing bowl (photo 1).
- Use a whisk or an electric mixer to gradually beat the milk until a smooth batter forms with no lumps (photo 2). A crepe batter is always thinner than a pancake batter recipe, and that’s normal. Let the batter rest for 10 minutes. Meanwhile, warm the non-stick crepe pan.
Spreading The Crepe Batter
- Oil the pan with an oil spray or melted butter (photo 3). It takes time and practice to perfectly tilt the pan in a circular motion to spread your batter evenly around the pan. First, I recommend pouring no more than 1/4 cup of crepe batter (photo 4). Next, make sure the crepe pan is very hot – preheat over medium heat for a few minutes.
- Then, tilt and swirl the pan in a circular motion at the same time you pour the batter – as you see me do in the picture above. The faster you tilt and rotate the pan, the better the crepe batter spread. As a result, it will cover the crepe pan surface with a thin layer that results in the most beautiful thin, and crispy French crepes.
- Once the crepe is lightly brown, use an offset spatula to loosen the sides and flip the crepe. Finally, keep cooking the crepe on the other side for 1 minute.
- Store the cooked crepes on a plate and repeat with the remaining batter.
Carine’s Tips
What are the tricks on how to make a perfectly thin and crispy French crepe? Let me tell you my secrets.
- Choosing The French Crepe Pan – The skillet you use makes a big difference in how the crepe will cook and how thin you can spread the batter. You must use a non-stick pan for the best results. It will work in a regular pan, but you will never get such a thin crepe. Otherwise, use a pancake griddle, but it is more difficult to create beautiful round-shaped crepes on a griddle.
- How To Fold A French Crepe – After you cook the crepe, bring it to a plate, add fillings and toppings and fold it. Most French people roll their crepes, and we eat them with our fingers. Restaurant chefs folded crepes in a triangle shape. But whether you fold or roll, always add the fillings in the open crepes. Then put the crepe back into the pan to melt and warm the filling before folding and serving them. Here you go! You now know everything about authentic French crepes! However, don’t hesitate to ask me more by leaving a comment! I will love to help you design your best crepe parties!
Frequently Asked Questions
Find below my answers to the most common questions on this crepe recipe.
You can make the French Crepe Batter with a blender instead of using an electric beater. Make sure to blend on low or medium speed.
Yes, you can make this crepe recipe without a mixer, it works just as well with a hand whisk.
Making a crepe cake with this recipe is very simple! Stack eight to 10 crepes and add any of your favorite fillings in between them.
You can then top them up with fresh fruits and a raspberry jam.
This recipe is perfect when filled with sweet ingredients, but you can absolutely make a version with savory fillings for brunch.
Add spinach, pan-fried mushrooms, grilled chicken, tomato slices, and fresh cheese like ricotta for delicate savory crepes.
Each year on February 2 is what French people call ‘La Chandeleur’ – Candlemas in English – or the day when a whole country eats crepes!
It is a tradition, and most French families will eat French crepes for the occasion.
No one knows for sure why crepes are associated with a once-religious holiday, but there are a few hypotheses.
It is possible that crepes – essentially large and thin pancakes – symbolize a round, yellow sun coming back after the winter.
Another possibility is that it’s around that time that winter wheat harvests happen. If flour was made in too large batches, making crepes was a way to use it.
It is such a deeply rooted tradition that I still make crepes on that day even though I moved to New Zealand years ago. The tradition says that we must eat them only after 8 pm.
More Crêpe Recipes
If you like simple, healthy, authentic crepes recipes, you’ll also love these:
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
French Crêpe Recipe
Ingredients
- 1 ¾ cup White Wheat Flour
- 3 Eggs
- ¼ teaspoon Salt
- 1 tablespoon Vanilla Extract optional
- 1 teaspoon White Sugar optional
- 2 cups Milk
- 2 tablespoons Unsalted Butter melted or vegetable oil of your choice
Instructions
- In a large bowl, add the flour, eggs, salt, vanilla extract, melted butter, and sugar if used.
- Using a whisk or electric mixer, beat in the milk gradually until a smooth batter forms with no lumps.
- Heat a lightly buttered crepe pan over medium/high heat.
- Pour or scoop the batter onto the pan, then tip and rotate the pan to spread the batter as thinly as possible.
- Cook until lightly brown on both sides – about 1-2 minutes on each side and serve hot with your favorite fillings.
Notes
Want My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Posted In:
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
Share this post!
If you enjoyed this post, share it with your close ones!
Leave a comment
you should mention that if melted butter is used,the milk has to be warm otherwise the butter hardens and doesn’t mix with the rest of the ingredients ..
This recipe is almost identical to the one I always use. The only difference is the melted butter is the last ingredient to be added.
Your milk must have been very cold to melted butter, this never happened to me. Sorry to hear you had this experience. Enjoy the recipe. XOXO Carine.
I’ll try this recipes with some ladies from church. I’ll let you know how the metting finish.
I can’t wait to hear back from you ! Carine
Heⅼlo, I think your blog could be hаving browser compatibility proЬlems.
Ԝhen I loοk at your website in Safari, it loߋks fine bսt ѡhen opening in IE, it’s got some overlapping issues.
I meгely ԝanted to ɡive you a quick heads սp!
Ꭺѕide from tһat, wonderful blog!
Thanks for the info ! I will report back to the development team. Enjoy the blog. XOXO Carine.
Best crepes ever!!!!!!!!!!!!!,!!!!!!!!!!!!!!!!!!!!!!!,!!!,,,! I ate a melted cheese one it was awesomesause!!!
Awesome ! thanks for trying my recipes and reporting back here. XOXO Carine.
Love this recipe and my kids devour it every time, thank you! I have made it several times and the batter always comes out really lumpy. I don’t know what I’m doing wrong? I usually combine all ingredients in step 1 and beat with electric mixer, then add milk and beat again. I can’t get rid of the lumps. I’ve also tried beating the butter and eggs first before mixing in the flour, then beat, add milk and beat it all, still comes out lumpy. Am I suppose to mix all ingredients in step 1, not beat but add milk in right away before beating everything? Please help, thank you
If the quantity of dry ingredients (flour, salt, sugar) is exactly the same as the quantity of wet ingredients (eggs, milk, melted butter), you can’t have lumps. If you have 230 g flour, keep in mind that 3 eggs are 165 g, so only add 65 g of milk at first, mix everything, and add the rest slowly.
It is simply because your milk is too cold. Flour always makes lumps if you combine it to cold milk. Two thing, add milk lukewarm (think bath temperature), you can microwave for 30 seconds-1 min before adding to the batter.Also, adding milk gradually avoid lumps. Note that every French has lumps in their french crepes batter so you are not doing it wrong! 🙂 It is ok you don’t feel them ! Enjoy the recipes on the blog and thanks for trying some with your kids. XOXO Carine.
I’m very curious to find out how your recipe would change with orange blossom instead of the vanilla extract as I’m very eager to try it out with orange blossom water. These were amazing by the way.
Thanks
I do use orange blossom sometime too, 1 or 2 teaspoon in the crepe batter is amazing! I highly recommend you try. Enjoy the blog recipes and thanks so much for trying some. XOXO Carine.
Thank you so much for this wonderful recipe!
My pleasure I am so glad you enjoy the crepes. XOXO Carine.
Thank you for sharing this recipe. My granddaughter loves for me to make these whenever she spends the night. We make homemade lemon curd for the rilling and top with fresh whipped cream and fresh strawberries. That is her favorite. When we can’t get fresh fruit, we make a simple compote. So delicious.
What a lovely story! I love the filling you re using for those crepes, lemon curd is SO good! Thanks so much for sharing with me. XOXO Carine.
Just like the ones I had in Rouen!! They are so good! Thank you for sharing your recipe! It is like being in France again!!
My pleasure! I love Rouen, such a beautiful city. Enjoy the recipes on the blog. XOXO Carine.
I am allergic to eggs and I’ve been looking for a recipe that works well with an egg substitute for a long time and this recipe is the one! Taste great and perfect with both sweet and savoury fillings!
I am so glad to hear that! Otherwise I also have an egg free crepe recipe if you like ! Enjoy the recipes on the blog 🙂 Carine.
Thank you for this recipe, this is soooo goood!
Amazing! I am so happy you love them 🙂 Enjoy the blog recipes. XOXO Carine.
Tried this today and had never made crepes before. Great recipe and so glad I found this!! Thank you!! Turned out yummy 🙂
That made my day! I love when my recipes makes people happy 🙂 Enjoy all the crepes recipes on the blog I have got plenty of healthier options too like chickpea flour crepes or buckwheat flour crepes! Delicious with savory fillings too. XOXO Carine.
My mother is allergic to wheat and a bunch of other things and possibly coconut. I wanted to know if you knew any good recipes without wheat in them, I trust this recipe so I would trust your judgment on what other good recipes there are without wheat.
Sure! I have got plenty of wheat free crepes recipe on my blog. You can try the almond flour crepes, the chickpea flour crepes ( egg free too), the coconut flour crepes or the buckwheat flour crepes – egg free too. All of those crepes recipes are gluten free, wheat free (buckwheat is wheat free, yes) and some are egg free as well. If you said she might be allergic to coonut probably don’t make the coconut flour one of course ! Enjoy all the crepes recipes on the blog. Love to you and your mother. XOXO Carine.
Can I make the batter the night before so it’s ready to cook in the morning?
Yes you can. My mum always did that when I was a kid. It works perfectly. Enjoy the crepes. XOXO Carine.
Hi there, excited to make these this morning. Wondering if I can sub the regular flour for almond flour? Thank you.
No, you can’t use the exact same recipe and just swap flour but you can use my almond flour crepe recipe to use your almond flour.
About how much batter should be poured into the 10″ pan to thinly cover the bottom? My ladle may be larger. I tried to make them once, but they were too thick and doughy. 🙁
You need about 1/3 cup of batter but you can prepare 1/2 cup, pour it gradually while you tilt the pan and stop when it is fully covered and the desired thickness. Like for pancakes, crepes can be thin or thicker, depending on taste. Both works well, it is just longer to cook if thicker. You know it is ready when the border are crispy and lift from the crepe pan by itself. Enjoy ! XOXO Carine.
What if you don’t have a crepe pan.
Hi, You can cook this batter in any non stick frying pan, the same that you will use for a pancake recipe. Enjoy! XOXO Carine.
Delish.! I used 4 packets of Truvia in place of ja sugar
Awesome sugar free idea! Love it !!! Thanks for sharing here. XOXO Carine.
Can I premake batter the night before and store it in the fridge until ready to use in the morning?
Sure ! It won’t be a problem but make sure you store the batter in a plastic airtight container. My mum was doing that all the time as a kid, works perfectly. In the morning, give a good stir in the batter, see if it is thicker, it shouldn’t be if it is add few tablespoon extra milk. Cook as usual, you won’t see the difference. Also, you can pre cook all your crepes the day before, store in the fridge on a plate covered with plastic wrap and rewarm in the pan in the morning. Enjoy the french crepes recipe. A bientot! Carine.
First timer, breakfast on Valentine’s Day, huge hit with the wife. Thank you so much.
What a beautiful comment <3 I send you both lots of love! Thanks for trying my recipes. XOXO. Carine.
Carine hello from India
Please tell me,can I use whole wheat flour instead of all purpose flour?
Sure you can but you may need to adjust your milk amount – add a bit more to reach the same dough consistency. Wholewheat contain more fibre that soak up liquid. The batter will be thicker and more difficult to cook in the crepe pan. Enjoy, XOXO Carine.
I saw a friend share this recipe and knew I had to try it! My husband, 3.5 year old and 1.5 year old DEVOURED them! So simple to prepare and easy to make. I was worried about the flip, but it was never an issue! I’m currently eating one wrapped with bacon as I type this. Yummmm……