*This post may contain affiliate links.
Everyone loves homemade French crêpes! They’re a simple yet glorious part of French culture. Learn how to master this basic crêpe recipe and whip up thin, golden French crêpes. They can be paired with sweet or savory fillings!
Jump to:
This basic recipe for crêpes is a French classic and should not be missing in any kitchen. They are delicious, thin, golden, and taste good to just about anyone – a recipe your family will love. Crêpes are typically served for breakfast or as a dessert with a sweet filling. But you can also fill them with a savory filling and serve them as a snack, lunch or dinner.
Crêpes are especially popular among children. It’s best to let the kids make the filling themselves so they have more fun eating them. My mom often made this crêpes recipe for us girls – I liked them best with cinnamon & sugar filling when I was a kid. These days, I like them best with raspberry jam! 🤓
With this recipe, you will learn how to make crêpes at home. You will find many tips, tricks, and filling ideas in the blog post below!
Do you want to prepare crepes without eggs and milk? Check out this recipe for vegan crepes!
Use A Blender: Crêpes turn out best when you mix the crêpe batter with a food processor or blender. The advantage of using a blender is that the batter turns out super smooth, and the crêpes can be baked super thin!
Resting The Dough: You must let the dough rest for about 30 minutes at room temperature. During this resting time, the flour releases gluten, which improves the texture of the batter and makes it easier to cook.
Make-Ahead: You can prepare the batter up to a day in advance, store it covered in the refrigerator, and cook once ready.
Crêpe Filling Ideas
- Raspberry Chia Jam or Jam of your choice
- Applesauce
- Sugar & Cinnamon
- Fresh Berries (I recommend Strawberries or Raspberries)
- Vanilla Yogurt or Whipped Cream
- Maple Syrup, Powdered Sugar
- Banana & Nutella
- Caramel Sauce
- Peanut Butter or Nut Butter of Choice
- Savory Fillings: Herbs, Cream Cheese, Mushroom Stew (non-vegetarians often fill it with salmon or ham)
🛒 Ingredients
See recipe card for quantities.
🔪 Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner! → Watch the recipe video to see how easy it is to make at home! 🤓
- Combine eggs, milk, flour, butter, vanilla extract, sugar, and salt in a stand mixer or food processor and blend well until you have a smooth batter. You may need to scrape down the sides and blend again. → Tip: Add the liquid ingredients first and then the flour so that the flour does not stick to the bottom of the mixer!
- Let the crêpe batter rest for 30 minutes at room temperature. → Improves the texture of the batter and makes it easier to cook.
- Heat a non-stick pan (or crêpe pan) over medium-high heat and a some butter (∼ ½ tbsp).
- Pour about ¼ cup of the batter (depending on the pan size – I use a ø9-10inch frying pan) into the center of the pan. Swirl the pan until the pan is evenly covered with the batter.
- Cook each side of the crêpe for 1-2 minutes until golden brown. → Flip over with the help of a spatula.
- Add more butter to the pan, then repeat the process with the remaining batter.
- Serve warm with your favorite filling.
Tips & Tricks
FAQs
More Crêpe Recipes:
If you make this recipe, I’d love for you to give it a star rating ★ below.
Please follow me on Instagram, Pinterest, and Facebook or sign up for my free newsletter to never miss the newest recipes. I would be thrilled to welcome you to my community & thank you so much for your support!
📖 Recipe
French Crêpes
Click on the stars to leave a vote!
Ingredients
- 2 eggs
- 1 cup (240 ml) milk
- 1 cup (128 g) all-purpose flour
- 1 tbsp butter
- 1 tsp vanilla extract
- 1 tsp sugar
- some butter to fry
Instructions
- Combine eggs, milk, flour, butter, vanilla extract, sugar, and salt in a stand mixer or food processor and blend well until you have a smooth batter. → Tip: Add the liquid ingredients first and then the flour so that the flour does not stick to the bottom of the mixer!
- Let the crêpe batter rest for 30 minutes at room temperature.
- Heat a non-stick pan (or crêpe pan) over medium-high heat and a some butter (∼ ½ tbsp).
- Pour about ¼ cup of the batter (depending on the pan size – I use a ø9-10inch frying pan) into the center of the pan. Swirl the pan until the pan is evenly covered with the batter.
- Cook each side of the crêpe for 1-2 minutes until golden brown.
- Add more butter to the pan, then repeat the process with the remaining batter.
- Serve warm with your favorite filling.
Notes
- Keep Warm: Store cooked crêpes on a plate in the preheated oven at 140°F (60°C).
- Cook Faster: To speed up the cooking time, use two skillets simultaneously.
- Without Mixer: If you don’t have a mixer, you can mix the batter in a large bowl with a whisk until smooth.
- Store leftover crêpes in an airtight container in the refrigerator for up to two days. Reheat in the oven, microwave, or pan.
My family absolutely loves these. It is a regular in our house.
Happy to hear, Theresa! 💕
NIce recipe to work with, I left out the sugar as I used them for a chicken filling.
Happy to hear, Mary! 🥰
My mom taught us to make crepes,
I taught my children, and they taught
theirs. Your recipe is the same as mine, except I omit the salt. When my
daughter was away at college she prepared crepes for friends, then called me to say how impressed they were that she could cook, and crepes
no less!
Happy to hear, Rosanne! 🥰
These R so easy & delicious! I’ve made them twice now. I get 2 plus breakfast for my husband & myself, we each have 2. I serve with whipped cream cheese & fresh strawberries or pine berries. I also use chocolate humus on mine. OMG so scrumptious! I just top with cool whip because I didn’t have heavy cream to make my own whipped cream. Thanks for sharing, I’m replacing this Crepe recipe & ditching my old one!
Wow, what a lovely feedback, Linda! 🥰 So glad to hear!
My go-to crepe recipe!
So glad to hear, Kasey! 💕
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.
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! 😁
Thanks four your recipe. I´m about opening a little creperie and I think your recipe will be part of my success! 😛 Thank you!
Oh, feel free to send me royalties for using my recipe as your business success! 😁
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.
Thank you for letting me know, Chloe! I am so happy to hear that! ❤️
Oh my GOD the best recipe I have ever tried.. 😊thank you
I am so happy to hear that, Totah!
Can you use almond milk?
Hi Jennifer, yes you can. Please see the notes if you want to use nut milk.
Have fun making them!
All the best,
Aline
Sooooo good. First time making; all of them turned out. A definite keeper. Thank you for this recipe.
Thank you for letting me know, Molly!
It makes me really happy that you love this crepe recipe! Enjoy them.
All the best,
Aline
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.
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
Never attempted crepes before. Very easy recipe & they were delicious!!! Thank you!
Thank you so much for your kind words, Nancy!
I am thrilled to hear that you liked the crepes!
All the best,
Aline
Hello Aline made today this simple easy crêpe recipe it’s delicious me and son give 👍👍👍👍👍
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
Excellent
Thank you for letting me know, Laury! I am so happy that you love my recipe!
All the best,
Aline
Can you make these the day before?
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. 🙂
What size pan is recommended? I usually make crepes in a 8” pan. Do you use a larger pan?
Hi Carol, I usually use a 10″ pan, but it works too with an 8″ pan, they just turn out a little smaller! 😉
Can you freeze these?
You can try it, Melissa! But I don’t think they will taste as good as when enjoyed fresh.
These are fantastic! So simple and delicious. I have already made a batch for tomorrow morning!
I am so glad you like them, Rachael! Thank you for letting me know and enjoy them for your breakfast!
All the best,
Aline
I made these today for my family who was visiting & they loved it !! Thank you so much!
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
I made these for the kiddos this morning and they were delicious!! Thanks for the easy recipe!
Thank you for letting me now Jazmine! I am happy that your kids loved them. Have a wonderful day.
All the best,
Aline