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French Crepes Recipe

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French Crepes

Making French crepes at home is easier than you might think. With just a few simple ingredients like flour, eggs, milk, and butter, you can whip up a delicious batch in no time.

Crepes are super versatile and can be filled with anything you like, from sweet strawberries and Nutella to savory ham and cheese. The key to perfect crepes is to get them thin and light, so they cook quickly and evenly.

Whether you’re making breakfast, dessert, or a quick snack, French crepes are a delightful treat that everyone will enjoy.

Exact Ingredients (+ Possible Substitutes)

To make classic French crepes, you’ll need a few basic ingredients. Here’s what you’ll need:

  • 1 1/2 cups milk (whole or 2%)
    Substitute: Use almond milk or soy milk for a dairy-free option.

  • 2 large eggs
    Substitute: For a vegan version, try using flaxseed meal mixed with water.

  • 1 cup all-purpose flour
    Substitute: Use gluten-free flour if you need a gluten-free option.

  • 1 pinch kosher salt
    Substitute: Regular table salt works fine.

  • 1 tablespoon granulated sugar (optional for sweet crepes)
    Substitute: Swap with honey or maple syrup, adjusting to taste.

  • 1 teaspoon vanilla extract (optional for added flavor)
    Substitute: You can use almond extract or leave it out for neutral taste.

  • 2 tablespoons melted butter
    Substitute: Use coconut oil or a vegan butter alternative for dairy-free crepes.


  • Blend the ingredients together until the batter is very smooth.
  • Let the batter rest for about 30 minutes to ensure the crepes turn out tender.
  • If you make savory crepes, skip the vanilla and reduce the sugar.

By using these simple ingredients and possible substitutes, you can enjoy delicious French crepes tailored to your preferences.


Start by gathering all your ingredients. You’ll need flour, salt, sugar, eggs, milk, vanilla extract, and melted butter.

Step-by-Step Guide:

  1. Combine Dry Ingredients
    In a large mixing bowl, sift together 1 cup of flour, a pinch of salt, and 1 tablespoon of granulated sugar.

  2. Add Wet Ingredients
    Make a well in the center of the dry ingredients. Add 2 large eggs, 1 1/2 cups of milk, 1 teaspoon of vanilla extract, and 2-3 tablespoons of melted butter.

  3. Mix the Batter
    Use a whisk or an electric mixer to blend the wet and dry ingredients until smooth. Your batter should be thin and free of lumps.

  4. Heat the Pan
    Preheat a non-stick frying pan over medium heat. Lightly grease it with butter or oil.

  5. Cook the Crepes
    Pour about 1/4 cup of batter into the pan. Swirl the pan to evenly coat the bottom. Cook for 1-2 minutes or until the edges start to brown.

  6. Flip and Finish
    Flip the crepe with a spatula and cook for another 1-2 minutes until golden brown. Transfer to a plate.

  7. Repeat
    Repeat the steps for the remaining batter, greasing the pan as needed.


  • Consistency: The batter should be thinner than pancake batter.
  • Even Cooking: Make sure the pan is evenly heated to avoid burning.
  • Serving: Serve warm with your favorite fillings or toppings.

Tips, Tricks & Storing

Choose the Right Pan: Use a non-stick skillet or crepe pan for the best results. It makes flipping the crepes easier.

Consistent Batter: Ensure your batter is smooth with no lumps. A blender works great for this.

Resting the Batter: Let your batter sit for at least 20-30 minutes. This allows the gluten to relax, making the crepes softer.

Perfect Heat: Preheat your pan over medium heat. A hot pan ensures your crepes cook evenly.

Spread Evenly: Pour a ladle of batter in the center and tilt the pan to spread it out. This creates thin, even crepes.

Flipping Tips: Wait until the edges start to lift and the center looks set before flipping. Use a spatula to help.

Butter It Up: Brush your pan with a bit of melted butter between each crepe to prevent sticking and add flavor.

Storing Crepes: If you have leftovers, stack them with a piece of parchment paper in between. This keeps them from sticking together.

Refrigeration: Store leftover crepes in an airtight container in the fridge for up to 3 days.

Freezing: Crepes also freeze well. Place parchment paper between each crepe, wrap them in plastic wrap, then store in a freezer-safe bag. They can last up to 2 months.

Reheating: Gently reheat refrigerated or frozen crepes in a skillet over low heat, or in the microwave for a few seconds.

Recipe Variations & Serving Suggestions

French crepes are versatile and can be enjoyed in many ways, both sweet and savory. Here are some ideas to get you started.

Sweet Fillings

  • Nutella and Banana: Spread Nutella, add sliced bananas, and roll up.
  • Strawberries and Cream: Fresh strawberries and a dollop of whipped cream.
  • Lemon and Sugar: A classic combination of sugar with a squeeze of lemon juice.

Consider topping your sweet crepes with powdered sugar or a drizzle of chocolate sauce.

Savory Fillings

  • Ham and Cheese: Classic cheese and thin slices of ham.
  • Spinach and Ricotta: Sautéed spinach mixed with ricotta cheese.
  • Smoked Salmon and Cream Cheese: Cream cheese, capers, and smoked salmon.

Serve savory crepes with a side salad for a complete meal.

Presentation Tips

  • Fold or Roll: Crepes can be folded into quarters or rolled into cylinders.
  • Layering: Stack crepes with filling in between to create a crepe cake.
  • Garnish: Fresh herbs, fruit, and a light dusting of powdered sugar enhance presentation.

Serving Ideas

  • Breakfast or Brunch: Pair with fresh juice or coffee.
  • Dessert: Serve with ice cream or a fruit compote.
  • Main Course: Make hearty crepes with protein and vegetables.

Enjoy experimenting with different combinations to discover your favorite crepe variations!