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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!

french crepes served on a plate with fresh raspberries
Table of Contents


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.

french crepes served with powdered sugar and raspberries

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.

homemade crepes served with yogurt and fresh berries

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.

French Crepes Ingredients
  • Milk – I love to use oat milk, but you can use any milk of your choice.
  • Flour – all-purpose flour or spelt flour works best.
  • Eggs – For a fluffy crêpes batter.
  • Vanilla Extract – for a sweet vanilla flavor.
  • Sugar – just a pinch for a slightly sweet taste. Omit the sugar if you plan to serve the crêpes with a savory filling.
  • Salt – to enhance the flavor.
  • Butter – for frying. Works too with a neutral oil.

🔪 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.
French Crepes Recipe Step 1-2
  • 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.
Vegan Crepes Recipe Step 3-4
  • Add more butter to the pan, then repeat the process with the remaining batter.
  • Serve warm with your favorite filling.
a stack of crepes on a plate

Tips & Tricks

  • 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.
  • Beginner: Are you making crêpes for the first time? Don’t worry if they don’t turn out perfect. It gets easier with a bit of practice.
crepes served with powdered sugar and berries

FAQs

It makes your crêpes smoother and thinner than whisking by hand. Furthermore, you don’t need to worry about lumps from the flour.

Substitute the wheat flour with buckwheat flour or any other gluten-free flour. You might need to add more milk, as buckwheat flour soaks up more water than all-purpose flour. I recommend following this recipe for gluten-free buckwheat crêpes.

For up to two days, if stored in an airtight container in the refrigerator.

You can prepare the batter up to a day in advance, store it covered with plastic wrap in the refrigerator, and cook once ready. Or you can store the cooked crêpes in an airtight container in the refrigerator and reheat them in the microwave, oven, or pan.

Yes, you can freeze crêpes in a freezer bag for no longer than 3 months. However, I recommend making them fresh, as they taste the best when freshly cooked.

They are typically served warm! Although they are still delicious served cold.

No, crêpes are very thin, and American pancakes, on the other hand, are thick and fluffy. Pancake batter has a slightly thicker consistency and contains baking powder.

More Crêpe Recipes:

If you make this recipe, I’d love for you to give it a star rating ★ below. 

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📖 Recipe

french crepes served on a plate with fresh raspberries

French Crêpes

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!
Author : Aline Cueni
4.82 from 53 votes

Click on the stars to leave a vote!

Print Recipe Pin Recipe
Prep Time :10 minutes
Cook Time :20 minutes
Resting Time :30 minutes
Total Time :1 hour
Servings : 8 Crêpes
Calories : 108kcal

Ingredients
 

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.

Recommended Products

Measuring Set
Vitamix Blender
Bratpfannenset
Non-Stick Frypan

Nutrition

Serving: 8Crepes | Calories: 108kcal | Carbohydrates: 14g | Protein: 3g | Saturated Fat: 1g | Cholesterol: 47mg | Sodium: 46mg | Sugar: 2g
Aline Cueni

I’m a girl who loves to cook and bake delicious homemade food. Let me help you to incorporate more plant-based foods into everyday life! Vegetarian & vegan recipes can be anything but boring.

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Recipe Rating




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43 Comments

  2. 5 stars
    NIce recipe to work with, I left out the sugar as I used them for a chicken filling.

    Reply

  3. 5 stars
    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!

    Reply

  4. 5 stars
    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!

    Reply

  6. 5 stars
    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.

    Reply

    1. 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! 😁

      Reply

  7. 5 stars
    Thanks four your recipe. I´m about opening a little creperie and I think your recipe will be part of my success! 😛 Thank you!

    Reply

    1. Oh, feel free to send me royalties for using my recipe as your business success! 😁

      Reply

  8. 5 stars
    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.

    Reply

    1. Hi Jennifer, yes you can. Please see the notes if you want to use nut milk.
      Have fun making them!
      All the best,
      Aline

      Reply

  11. Sooooo good. First time making; all of them turned out. A definite keeper. Thank you for this recipe.

    Reply

    1. Thank you for letting me know, Molly!
      It makes me really happy that you love this crepe recipe! Enjoy them.
      All the best,
      Aline

      Reply

  12. 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.

    Reply

    1. 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

      Reply

    1. Thank you so much for your kind words, Nancy!
      I am thrilled to hear that you liked the crepes!
      All the best,
      Aline

      Reply

  14. Hello Aline made today this simple easy crêpe recipe it’s delicious me and son give 👍👍👍👍👍

    Reply

    1. 5 stars
      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

      Reply

    1. Thank you for letting me know, Laury! I am so happy that you love my recipe!
      All the best,
      Aline

      Reply

    1. 5 stars
      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. 🙂

      Reply

      1. What size pan is recommended? I usually make crepes in a 8” pan. Do you use a larger pan?

      2. Hi Carol, I usually use a 10″ pan, but it works too with an 8″ pan, they just turn out a little smaller! 😉

    1. 5 stars
      You can try it, Melissa! But I don’t think they will taste as good as when enjoyed fresh.

      Reply

  18. 5 stars
    These are fantastic! So simple and delicious. I have already made a batch for tomorrow morning!

    Reply

    1. I am so glad you like them, Rachael! Thank you for letting me know and enjoy them for your breakfast!
      All the best,
      Aline

      Reply

    1. 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

      Reply

  20. I made these for the kiddos this morning and they were delicious!! Thanks for the easy recipe!

    Reply

    1. Thank you for letting me now Jazmine! I am happy that your kids loved them. Have a wonderful day.
      All the best,
      Aline

      Reply