Classic french crepes easy recipe
Delight your taste buds with the timeless charm of classic French crepes recipe! Perfectly thin, golden, and irresistibly versatile, these delicate treats bring a touch of Paris to your kitchen.
Whether served sweet or savory, this easy recipe guarantees foolproof results, making every bite a delightful escape.
French crepes recipe
French crepes are the epitome of culinary elegance, a deliciously thin and tender pancake that has captured hearts and appetites worldwide.
Originating in Brittany, France, this classic recipe is versatile, easy to make, and endlessly adaptable for sweet or savory creations.
Whether you’re hosting a brunch, preparing a quick breakfast, or craving a dessert indulgence, crepes are the perfect solution.
The beauty of this French crepes recipe lies in its simplicity. Made with basic pantry staples—flour, eggs, milk, butter, and a pinch of sugar—these crepes turn golden and lacy as they cook, their aroma filling your kitchen with warmth.
With a light and delicate texture, they can be transformed into a luxurious meal or dessert in minutes.
For sweet lovers, spread Nutella, drizzle honey, or layer fresh fruits with whipped cream for a heavenly bite.
Prefer savory? Fill your crepes with ham, cheese, and sautéed vegetables for a hearty twist. Their versatility makes them a staple in French cuisine and an irresistible treat for any occasion.
Perfect for beginners and seasoned cooks alike, this French crepes recipe is your gateway to creating a touch of France at home.
Whether you’re making crepes for a family gathering or a romantic breakfast, these golden delights are sure to impress.
Bring the magic of Parisian cafes to your table with this timeless recipe—simple, delightful, and oh-so-delicious!
Ingredients you need for french crepes recipe
with this quantities you can make 20 to 25 crepes, it will depend how thin you can make them, and you pan size. I use an 8 inches pan.
- 250 g all purpose flour
- 3 eggs
- 1/2 liter of milk
- 50 g melted butter + for cooking
- 1 pinch of salt
- Flavor of your choice
Step-by-step : how to make crepes ?
1- Prepare the Butter: Melt 50 g of butter either in the microwave or on the stove. Allow it to cool for a few minutes before adding it to the batter. If the butter is too hot, it can scramble the eggs when mixed.
2- Mix the Dry Ingredients: In a large bowl, combine the flour and a pinch of salt.
3- Incorporate the Wet Ingredients Gradually: Slowly pour in the milk while whisking constantly to avoid lumps. Next, add the beaten eggs and whisk until smooth. Finally, stir in the cooled melted butter. The batter should be silky and lump-free.
4- Strain the Batter: For the best texture, pass the batter through a fine-mesh sieve or chinois to remove any remaining lumps. This step ensures a smooth consistency for your crepes.
5- Rest the Batter: Cover the bowl and refrigerate the batter for at least 30–60 minutes. Resting is essential for developing the flavor and achieving the right texture. If time allows, you can refrigerate it overnight, making it convenient for next-day cooking.
6- Cook the Crepes: Heat a lightly buttered non-stick crepe pan (8-inch) over medium heat. Add a small amount of butter to coat the surface evenly, and keep extra butter on hand for greasing between crepes.
7- Portion and Spread the Batter: Pour 3–4 tablespoons of batter into the pan (use a ladle). Immediately tilt and swirl the pan to spread the batter thinly across the surface. The thinner the crepe, the more authentic the texture.
8- Cook and Flip: Cook the crepe for 1–2 minutes, or until the edges start to lift and the underside is golden. Flip the crepe carefully using a spatula, and cook for an additional 30 seconds to 1 minute on the other side.
9- Repeat and Serve: Transfer the cooked crepes to a plate and repeat the process, ensuring the pan stays lightly buttered for each crepe. Serve warm with your favorite fillings or toppings—sweet or savory!
Tips for the best french crepes
Here are some pro tips to help you make the best French crepes every time:
1. Use Room-Temperature Ingredients : Cold milk or eggs can cause lumps in the batter. Let all your ingredients, including melted butter, come to room temperature before mixing.
2. Whisk Gradually : Add the milk slowly to the flour, whisking continuously. This prevents lumps and ensures a smooth, lump-free batter.
3. Strain the Batter : Pass the batter through a fine-mesh sieve or chinois before resting it. This step guarantees the crepes will have a silky, professional texture.
4. Rest the Batter : Don’t skip resting the batter! Letting it chill for at least 30 minutes (or overnight) allows the gluten to relax, which makes the crepes tender and easier to cook.
5. Use the Right Pan : While a crepe pan is ideal, a non-stick 8-inch skillet works perfectly. Make sure the pan is evenly heated before pouring the batter.
6. Butter Lightly and Often : Use just enough butter to coat the pan lightly. Re-butter before cooking each crepe to ensure they don’t stick and develop golden edges.
7. Go Thin for Authentic Crepes : Use only 3–4 tablespoons of batter per crepe. Immediately swirl the pan to spread it thinly for that signature delicate texture.
8. Medium Heat Is Key : Cook over medium heat. High heat can burn the crepes before they cook through, while low heat might result in soggy crepes.
9. Be Patient with Flipping : Wait until the edges start to lift and the crepe slides easily in the pan before flipping. Use a wide spatula for better control.
10. Keep Crepes Warm : Stack cooked crepes on a plate and cover with a clean kitchen towel to keep them warm and soft while you cook the rest.
11. Practice Makes Perfect : Your first crepe might not be perfect—consider it a test for heat and batter consistency. The rest will come out beautifully!
Other french desserts to try
- Authentic French Toast Recipe
- Gingerbread Loaf Cake , pain d’epice recipe
- Provence brioche des rois recipe
- Chocolate Sponge Cake Recipe : Genoise
Best ever french crepes recipe
Ingredients
- 250 g all purpose flour
- 3 eggs
- 1/2 liter of milk
- 50 g melted butter + for cooking
- 1 pinch of salt
- Flavor of your choice
Instructions
- Melt 50 g of butter either in the microwave or on the stove. Allow it to cool for a few minutes before adding it to the batter.
- In a large bowl, combine the flour and a pinch of salt.
- Slowly pour in the milk while whisking constantly to avoid lumps. Next, add the beaten eggs and whisk until smooth. Finally, stir in the cooled melted butter. The batter should be silky and lump-free.
- For the best texture, pass the batter through a fine-mesh sieve or chinois to remove any remaining lumps.
- Cover the bowl and refrigerate the batter for at least 30–60 minutes.
- Heat a lightly buttered non-stick crepe pan (8-inch) over medium heat. Add a small amount of butter to coat the surface evenly, and keep extra butter on hand for greasing between crepes.
- Pour 3–4 tablespoons of batter into the pan (use a ladle). Immediately tilt and swirl the pan to spread the batter thinly across the surface.
- Cook the crepe for 1–2 minutes, or until the edges start to lift and the underside is golden. Flip the crepe carefully using a spatula, and cook for an additional 30 seconds to 1 minute on the other side.
- Transfer the cooked crepes to a plate and repeat the process, ensuring the pan stays lightly buttered for each crepe.
