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A delicious French crepe recipe for thin golden crepes served with your preferred filling. You can make this basic crepe recipe for breakfast or to enjoy it as a traditional French dessert.
Traditional Swiss Family Recipe
This French crepe recipe is well known in Switzerland, as it is
You can fill them up with your preferred sweet filling like jam or chocolate spread, roll them up, and enjoy them eating with your hands.
Savory
When I was a school kid, my mum made these often for lunchtime. It’s a recipe I know and
Do you want to make crepes without eggs and milk? Check out this vegan crepes recipe!
Best Crepe Recipe
What makes a basic crepe recipe to be the best one? There is one thing which is crucial when making crepes.
Mix your crepe batter in a blender to achieve a smooth and very thin crepe. Simple, but makes a big difference.
What if I don’t have a blender at home? You can always whisk it in a large bowl using your hands and a whisker.
They still turn out delicious but are not as thin as made with a blender.
French Crepe Ingredients
- Egg
- Milk, substitute with plant-based milk (I recommend using oat milk)
- White Wheat Flour, substitute with buckwheat flour for gluten-free buckwheat crepes
- Melted butter, can be substituted with coconut oil or left out completely
- Vanilla Extract, gives them a wonderful flavor, leave out if you make savory crepes
- Sugar, for a light sweet taste, leave out if you make savory crepes
- Salt, only a pinch to enhance the flavor
Variations:
- Add cacao powder for chocolate crepes
- Leave out the vanilla extract, and sugar for savory crepes → Add e.g. fresh herbs instead
How To Make French Crepes – Crepe Batter Recipe
- Ingredients you need for the crepe batter recipe are eggs, milk, flour, melted butter, vanilla extract, sugar, and salt.
- Mix all ingredients in a blender until smooth. If you don’t have a blender, whisk them well in a large bowl. Set aside for 30 minutes at room temperature.
- Heat a skillet over medium heat (or crepe pan if you have one) with some butter.
- Add about four tablespoons (~¼ cup | 60ml) of the batter. If you have the feeling of how much ¼ cup is, you can pour the crepe batter directly from your blender container into the pan.
- Whisk until the pan is covered with the batter. This can be a bit tricky if you make French crepes for the first time, but you will get better with every time you make them!
- Cook each side for about 2 minutes until golden.
- Your first French crepe is ready to be served with your favorite sweet or savory filling. Repeat those steps with the remaining batter and always add a little more butter or oil to the skillet if necessary.
Sweet Crepe Filling Ideas
- Applesauce
- Strawberry Rhubarb Jam
- Salted Caramel Sauce
- Nutella, Chocolate Spread
- Sugar & Cinnamon
- Fresh Fruit (Berry, Banana)
More Crepe Recipes
Recipe FAQ
Are crepes served warm or cold? They are typically served warm! Although they are still delicious when cold.
Can you prepare crepes in advance? Yes, you can prepare them in advance and store them for up to one day in your fridge. Reheat in the oven, microwave, or skillet before serving.
Can you prepare the crepe batter in advance? Absolutely! Store the crepe batter for up to one day in your fridge and cook the crepes in a skillet using the cold batter directly out of the fridge.
Can you freeze crepes? Yes, you can freeze crepes in a freezer bag for no longer than 3 months. However, I recommend making them fresh as they taste the best when freshly cooked.
Are french crepes gluten-free? Crepes contain wheat flour and are therefore not gluten-free. However, you can substitute the flour with buckwheat flour to make them gluten-free. Check out my buckwheat crepe recipe to make them.
Are crepes and pancakes the same? No, crepes are very thin and pancakes, on the other hand, thick and fluffy. The reason for this is that the pancake batter contains baking powder and the crepe batter doesn’t.
DID YOU TRY THIS RECIPE?
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Basic French Crepes
Ingredients
- 2 eggs
- 1 cup (240 ml) milk
- 1 cup (128 g) all-purpose flour
- 1 tbsp melted butter
- 1 tsp vanilla extract
- 1 tsp sugar
- 1 pinch of salt
Instructions
- Add all ingredients into a blender and mix until smooth. If you don’t have a blender, mix it in a large bowl using a whisk. Let the batter rest for 30 minutes at room temperature.
- Preheat a non-stick frying pan over medium heat.
- Add one tablespoon of butter or oil, let it melt and add about ¼ cup (60ml) of the batter into the pan. Swirl until the bottom is covered.
- Cook each side for about 2 minutes until golden.
- Repeat this procedure with the rest of the batter.
- Serve the crepes with your preferred filling.
Notes
- If you don’t use the whole batter, you can store it in your fridge for up to one day and make fresh crepes the next day with it.
- If you like to use nut milk for this recipe, add ~¼ cup of water. Nut milk is usually thicker than cow milk, therefore it’s the best to dilute it with water to prevent the batter to be too thick.
Mr. Lee says
Sorry, Aline, one more question. If I´m making 40cm long crepes, how much should I put in the skillet instead of 1/4 cup?
Thank you so much.
Aline Cueni says
Hi Mr. Lee, unfortunately, I don’t have such a big pan! Try it with the double amount and adjust it from there until you reach your perfect thin crêpes! 😁
Mr. Lee says
Thanks four your recipe. I´m about opening a little creperie and I think your recipe will be part of my success! 😛 Thank you!
Aline Cueni says
Oh, feel free to send me royalties for using my recipe as your business success! 😁
Chloe says
I love this crepe recipe!!! I make it once or twice every week for breakfast it’s so easy! I also use my Nutri bullet to blend the mixture which works super well.
Aline Cueni says
Thank you for letting me know, Chloe! I am so happy to hear that! ❤️
Totah says
Oh my GOD the best recipe I have ever tried.. 😊thank you
Aline Cueni says
I am so happy to hear that, Totah!
Jennifer says
Can you use almond milk?
Aline Cueni says
Hi Jennifer, yes you can. Please see the notes if you want to use nut milk.
Have fun making them!
All the best,
Aline
Molly says
Sooooo good. First time making; all of them turned out. A definite keeper. Thank you for this recipe.
Aline Cueni says
Thank you for letting me know, Molly!
It makes me really happy that you love this crepe recipe! Enjoy them.
All the best,
Aline
Diane Nicole says
Cooking them now they smell amazing, the first one I put too much batter in the pan so it’s a bit thick but omg taste is amazing. Thank you for sharing your recipe.
Aline Cueni says
Dear Diane, thank you so much for your kind words! It makes me so happy that you love my recipe! Yes, I know the trouble with the very first crepes, but it’s getting easier with every batch you make.
Enjoy your crepes and lots of love,
Aline
Nancy says
Never attempted crepes before. Very easy recipe & they were delicious!!! Thank you!
Aline Cueni says
Thank you so much for your kind words, Nancy!
I am thrilled to hear that you liked the crepes!
All the best,
Aline
Lila says
Hello Aline made today this simple easy crêpe recipe it’s delicious me and son give 👍👍👍👍👍
Aline Cueni says
Hi Lila, I am very happy to hear that you and your son like my recipe! Thank you for letting me know!
All the best,
Aline
Laury says
Excellent
Aline Cueni says
Thank you for letting me know, Laury! I am so happy that you love my recipe!
All the best,
Aline
Angie says
Can you make these the day before?
Aline Cueni says
Of course, you can prepare the crepes the day before. Store them in the fridge (contains dairy) and I would reheat them in the microwave or in a skillet to enjoy them warm. The second option is, prepare the batter the day before, store it in the fridge, and cook the crepes fresh in the morning. Later needs a little more time in the morning. 🙂
Carol Ann says
What size pan is recommended? I usually make crepes in a 8” pan. Do you use a larger pan?
Aline Cueni says
Hi Carol, I usually use a 10″ pan, but it works too with an 8″ pan, they just turn out a little smaller! 😉
Melissa Caudill says
Can you freeze these?
Aline Cueni says
You can try it, Melissa! But I don’t think they will taste as good as when enjoyed fresh.
Rachael says
These are fantastic! So simple and delicious. I have already made a batch for tomorrow morning!
Aline Cueni says
I am so glad you like them, Rachael! Thank you for letting me know and enjoy them for your breakfast!
All the best,
Aline
Karla says
I made these today for my family who was visiting & they loved it !! Thank you so much!
Aline Cueni says
I am so happy to hear that you and your family loved the Crepes, Karla! 🙂 Thank you for letting me know.
All the best,
Aline
Jazmine says
I made these for the kiddos this morning and they were delicious!! Thanks for the easy recipe!
Aline says
Thank you for letting me now Jazmine! I am happy that your kids loved them. Have a wonderful day.
All the best,
Aline