I’m sharing my French Crepe Recipe that uses a handful of everyday ingredients to create paper-thin, foldable crepes ready to be filled with strawberries, Nutella, cream cheese, or stacked into a show-stopping crepe cake.

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I get oddly obsessed with crepes whenever I have eggs and milk in the fridge, they feel fancy but are stupidly easy. This French Crepe Recipe somehow makes weekday mornings feel like a tiny celebration, edges just crisp, centers pillowy soft, and you can go sweet or savory so many ways.

I mess them up sometimes, flip too soon or make the batter a tad lumpy, but that never ruined the fun, its kinda part of learning. Stack them, fold them, turn them into a dessert or a simple breakfast, and suddenly plain ingredients look way more exciting than they should.

Why I Like this Recipe

– I love how thin and delicate they turn out, folding up without tearing and still staying soft
– They’re really forgiving, I can mess up a bit and they still come out great
– So versatile, I can switch between sweet or savory any time and never get bored
– They make enough to feed people and stack up nice, so making them ahead is easy

Ingredients

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All purpose flour: Gives structure and carbs, canvas for texture, not nutrient dense
Eggs: Add protein, richness and help bind batter, yolks give flavor and color
Milk: Adds moisture and mild lactose sweetness, boosts calcium and makes batter smooth
Melted butter: Gives silkiness and flavor, adds fat for tender crepes helps prevent sticking
Granulated sugar: Sweetens the batter, caramelizes a bit in pan, totally optional
Vanilla extract: Tiny splash makes sweet crepes smell warm and fragrant, use sparingly
Sparkling water: Lightens batter for thinner lacy crepes, bubbles give delicate texture optional
Salt: Enhances flavor and balances sweetness, a tiny pinch lifts the whole batter
Oil or extra butter for the pan: Prevents sticking and helps browning, pick your flavor

Ingredient Quantities

1 cup (125 g) all purpose flour

2 large eggs

1 1/2 cups (360 ml) milk, room temp

2 tbsp (30 g) granulated sugar for sweet crepes optional

1/4 tsp salt

2 tbsp (30 g) melted unsalted butter plus extra for cooking

1 tsp vanilla extract optional (for sweet crepes)

2 to 4 tbsp (30 to 60 ml) water or sparkling water to thin batter if needed optional

Oil or extra butter for the pan

How to Make this

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1. In a blender or large bowl whisk together 1 cup (125 g) flour, 2 large eggs, 1 1/2 cups (360 ml) room temp milk, 2 tbsp (30 g) granulated sugar if making sweet crepes, and 1/4 tsp salt until smooth; then add 2 tbsp (30 g) melted unsalted butter and 1 tsp vanilla extract if sweet and pulse or whisk just to combine, dont overmix.

2. If batter has lumps, pour through a fine mesh sieve into a clean bowl, then cover and let rest at room temp for 30 minutes to relax the gluten and get a silky texture, you can rest longer in the fridge if you want.

3. Right before cooking thin the batter if needed with 2 to 4 tbsp (30 to 60 ml) water or sparkling water to make it pourable and slightly runny, sparkling water makes lighter crepes.

4. Heat a nonstick crepe pan or small skillet over medium heat until hot, brush or rub a little oil or extra butter to coat the surface, then wipe excess with a paper towel so theres just a thin film.

5. Pour about 1/4 cup batter into the center of the pan (adjust for pan size), quickly tilt and swirl the pan to spread batter into a very thin round, work fast cause it sets quick.

6. Cook until edges lift and the bottom is light golden and the top has set, about 30 to 60 seconds, then use a thin spatula to flip and cook the other side about 10 to 30 seconds, the second side cooks faster.

7. Slide finished crepes onto a plate and stack with parchment between if making many, keep warm in a low oven set to 200 F (95 C) or covered on a warm plate while you finish the batch.

8. Fill and fold or roll with strawberries, Nutella, cream cheese, powdered sugar, syrup or savory fillings, heat briefly in the pan if you want melted fillings.

9. Store any leftover batter covered in the fridge up to 24 hours, whisk in a splash of milk or water before using if it thickens, and reheat crepes gently in a skillet or microwave for a few seconds.

Equipment Needed

1. Blender or large mixing bowl and a whisk, a blender makes it foolproof but a whisk works fine if you like doing it the old way
2. Fine mesh sieve to strain lumps
3. Measuring cups and spoons and a kitchen scale if you got one (125 g flour is nicer by weight)
4. 1/4 cup measure or a small ladle to portion batter for even crepes
5. Nonstick crepe pan or small skillet, about 8 to 10 inches depending on how big you want them
6. Thin spatula or crepe turner for easy flipping
7. Pastry brush or a folded paper towel to spread a thin film of oil or butter on the pan
8. Plate and parchment or a baking sheet to stack crepes, plus oven or towel to keep them warm while you finish the batch

FAQ

1 cup (125 g) all purpose flour

2 large eggs

1 1/2 cups (360 ml) milk, room temp

2 tbsp (30 g) granulated sugar for sweet crepes optional

1/4 tsp salt

2 tbsp (30 g) melted unsalted butter plus extra for cooking

1 tsp vanilla extract optional (for sweet crepes)

2 to 4 tbsp (30 to 60 ml) water or sparkling water to thin batter if needed optional

Oil or extra butter for the pan

Q: How thin should the batter be? A: It should be about the thickness of heavy cream. It should flow easily and coat the pan in a thin layer. If it puddles too thick add 1 tbsp of water at a time until it pours smoothly.

Q: Do I have to rest the batter? A: Resting 20 to 30 minutes helps the gluten relax so crepes are tender. You can skip rest in a hurry but they'll be slightly chewier.

Q: Why do my crepes stick or tear? A: Usually the pan is either not hot enough or there's not enough fat. Make sure the pan is preheated, use a tiny bit of butter or oil and wipe the excess. Also thin batter spreads better and tears less.

Q: Can I make them ahead and reheat? A: Yes stack cooled crepes with a sheet of parchment between them, wrap and refrigerate up to 2 days or freeze up to 2 months. Reheat in a warm pan 20 to 30 seconds each side or microwave briefly covered.

Q: How do I make savory crepes? A: Omit the sugar and vanilla, add a pinch more salt if you like. Fill with cheese, eggs, mushrooms, ham, spinach – use your imagination.

Q: Can I make gluten free crepes? A: Yes use a 1:1 gluten free flour blend that includes xanthan gum. Texture may differ but technique is the same.

How To Make Crepes {Easy Crepe Recipe} Substitutions and Variations

All-purpose flour: swap cup-for-cup with a 1:1 gluten-free baking blend for GF crepes, or try buckwheat flour for savory galettes, it’s nutty and earthy (you can also use whole wheat pastry flour for a heartier crepe).
Milk (room temp): use oat, soy or almond milk cup-for-cup for a dairy-free version, or use half-and-half for richer, creamier crepes, just watch batter thickness.
Eggs: replace each egg with 1 tbsp ground flax seed mixed with 3 tbsp water (wait 5-10 min), or use 3 tbsp aquafaba per egg, or 1/4 cup unsweetened applesauce per egg for a softer, denser result.
Melted unsalted butter: use neutral oil like canola or sunflower (same amount by volume), melted coconut oil for a touch of coconut flavor, or olive oil/ghee for savory crepes.

Pro Tips

1) Let the batter rest at least 30 minutes, longer in the fridge if you can. It really smooths things out and makes the crepes silkier. If it looks separated or thick after resting, whisk gently and add a tablespoon of room temp water or milk at a time until it pours easily.

2) Use sparkling water to thin the batter if you want extra light crepes, plain water works too. Test the consistency by letting batter coat the back of a spoon, it should be very thin and runny so it spreads fast when you swirl the pan.

3) Get the pan properly hot, then wipe it with a paper towel so there’s only a thin film of butter or oil, not puddles. Too cool and the batter sticks, too hot and it burns, so adjust heat between batches if the crepes start browning too fast.

4) Stack finished crepes with parchment between them and keep warm in a low oven or covered plate while you finish cooking. Leftover batter keeps up to 24 hours in the fridge, just give it a quick whisk and a splash of milk before using.

How To Make Crepes {Easy Crepe Recipe}

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

144

kcal

Equipment: 1. Blender or large mixing bowl and a whisk, a blender makes it foolproof but a whisk works fine if you like doing it the old way
2. Fine mesh sieve to strain lumps
3. Measuring cups and spoons and a kitchen scale if you got one (125 g flour is nicer by weight)
4. 1/4 cup measure or a small ladle to portion batter for even crepes
5. Nonstick crepe pan or small skillet, about 8 to 10 inches depending on how big you want them
6. Thin spatula or crepe turner for easy flipping
7. Pastry brush or a folded paper towel to spread a thin film of oil or butter on the pan
8. Plate and parchment or a baking sheet to stack crepes, plus oven or towel to keep them warm while you finish the batch

Ingredients

1 cup (125 g) all purpose flour
2 large eggs
1 1/2 cups (360 ml) milk, room temp
2 tbsp (30 g) granulated sugar for sweet crepes optional
1/4 tsp salt
2 tbsp (30 g) melted unsalted butter plus extra for cooking
1 tsp vanilla extract optional (for sweet crepes)
2 to 4 tbsp (30 to 60 ml) water or sparkling water to thin batter if needed optional
Oil or extra butter for the pan

Directions

In a blender or large bowl whisk together 1 cup (125 g) flour, 2 large eggs, 1 1/2 cups (360 ml) room temp milk, 2 tbsp (30 g) granulated sugar if making sweet crepes, and 1/4 tsp salt until smooth; then add 2 tbsp (30 g) melted unsalted butter and 1 tsp vanilla extract if sweet and pulse or whisk just to combine, dont overmix.
If batter has lumps, pour through a fine mesh sieve into a clean bowl, then cover and let rest at room temp for 30 minutes to relax the gluten and get a silky texture, you can rest longer in the fridge if you want.
Right before cooking thin the batter if needed with 2 to 4 tbsp (30 to 60 ml) water or sparkling water to make it pourable and slightly runny, sparkling water makes lighter crepes.
Heat a nonstick crepe pan or small skillet over medium heat until hot, brush or rub a little oil or extra butter to coat the surface, then wipe excess with a paper towel so theres just a thin film.
Pour about 1/4 cup batter into the center of the pan (adjust for pan size), quickly tilt and swirl the pan to spread batter into a very thin round, work fast cause it sets quick.
Cook until edges lift and the bottom is light golden and the top has set, about 30 to 60 seconds, then use a thin spatula to flip and cook the other side about 10 to 30 seconds, the second side cooks faster.
Slide finished crepes onto a plate and stack with parchment between if making many, keep warm in a low oven set to 200 F (95 C) or covered on a warm plate while you finish the batch.
Fill and fold or roll with strawberries, Nutella, cream cheese, powdered sugar, syrup or savory fillings, heat briefly in the pan if you want melted fillings.
Store any leftover batter covered in the fridge up to 24 hours, whisk in a splash of milk or water before using if it thickens, and reheat crepes gently in a skillet or microwave for a few seconds.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.