Basic French Crepes

Read in: Deutsch

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 a very common dish to eat for breakfast, lunch, or sometimes dinner.

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 fillings are allowed too.

When I was a school kid, my mum made these often for lunchtime. It’s a recipe I know and make for years. Delicious golden thin crepes – a recipe you and your family will love.

Do you want to make crepes without egg 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 (~1/4 cup | 60ml) of the batter. If you have the feeling of how much 1/4 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

• Vegan Crepes
• Chocolate Crepes
• Gluten-Free Buckwheat Crepes

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?

I would love it if you leave me a 5-star rating or comment. This way, I better get to know which recipes you like and can make more of them.

Please follow me on Facebook, Instagram, and Pinterest to see more tasty shiny food pictures! I would be thrilled to welcome you to my community!

Free weekly meal planner printables!

https://www.subscribepage.com/aline-made

Free weekly meal planner printables!

Subscribe NOW to my newsletter & receive free weekly meal planner printables.

Subscribe

4.75 from 12 votes

Basic French Crepes

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.

Print | Pin | Rate

Prep Time 10 mins

Cook Time 20 mins

Resting Time 30 mins

Total Time 30 mins

Course Breakfast, Dessert

Cuisine French

Keyword crepe batter recipe, french crepe recipe, how to make crepe batter

Author Aline Cueni

Servings 8 Crepes

Calories per serving 108kcal

Kitchen Essentials

• Measuring Set
• Blender
• Nonstick Skillet
• Spatula

Ingredients

• 2 eggs
• 1 cup (240ml) milk
• 1 cup (128g) 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 1/4 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 ~1/4 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.

Nutrition per Serving

Calories: 108kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 47mg | Sodium: 46mg | Potassium: 71mg | Sugar: 2g | Vitamin A: 3% | Calcium: 4.2% | Iron: 5.2%

Did you try this recipe?I would love if you leave me a 5-star rating or comment. Don’t forget to mention @aline_made or tag #alinemade on Instagram!