French Crepes

French crepes are thin, soft pancakes made from a simple batter of flour, milk, and eggs. This easy recipe gives you classic crepes you can fill with anything — sweet or savory.

French crepes are thin, light pancakes you make with a simple batter. They cook fast and stay soft enough to fold, roll, or stack with your favorite fillings.

They’re a classic in French homes — sweet with sugar or jam, or savory with ham and cheese. This basic crepe recipe gives you soft, flexible crepes every time.

Why you'll love this recipe

• So easy — a simple batter mixed in minutes.
• Thin & soft — crepes that stay light and flexible.
• Sweet or savory — fill them with anything you love.

Ingredients For French Crepes

• Flour – all-purpose flour is best. You can use buckwheat or a gluten-free mix if needed.
• Milk – regular milk or plant-based milk like almond milk both work well.
• Eggs – at room temperature for a smooth batter.
• Butter – melted unsalted butter for a softer, richer crepe.
• Sugar – optional, for sweet crepes only.
• Salt – just a pinch to boost the flavor.

Tips for best results

• Rest the batter - Let it sit 30 minutes — it makes the crepes smoother and softer.
• Use a hot non-stick pan - Heat the pan well and grease it lightly so the crepes don’t stick.
• Keep the batter thin - If it feels too thick, add a splash of milk so it spreads easily.
• Swirl fast - Lift and tilt the pan right after pouring to get a thin, even layer.
• Don’t stress the first crepe - It’s usually the “test crepe” — adjust the heat and keep going.

How to Make French Crepes

Put the flour, sugar, and salt in a bowl and make a well.

Add the eggs and whisk slowly, pulling in the dry ingredients.

Slowly pour in the milk while whisking until the batter is smooth.

Add the melted butter and mix again until fully combined.

Heat a non-stick pan, grease it lightly, and pour a small ladle of batter. Swirl to spread a thin layer and cook until the edges lift, then flip.

Stack the crepes under a kitchen towel to keep them warm. They’re best served hot.

Serving suggestions

• Sugar and butter - The classic French way — a warm crepe with melted butter and a little sugar.
• Nutella and banana - Spread Nutella and add sliced banana for an easy sweet crepe.
• Strawberries and cream - Fresh berries with whipped cream or mascarpone.
• Ham and cheese - A simple savory crepe: add sliced ham and grated cheese, then fold and warm until melted.

Storage

• In the fridge - Keep cooked crepes covered for up to 2 days. Warm them in a pan or microwave before serving.
• Freeze - Stack crepes with parchment between each one and freeze for up to 3 months. Thaw at room temperature.

Recipe Variations

• Flavored crepes - Add vanilla, orange zest, lemon zest, rum, or Grand Marnier to the batter.
• Chocolate crepes Whisk in a little unsweetened cocoa powder for simple chocolate crepes.
• Buckwheat crepes- Use buckwheat flour for a Breton-style savory crepe.
• Colored crepes - Add gel food coloring for fun, kid-friendly crepes.
• Crepe cake - Layer thin crepes with cream or chocolate filling to make a simple crepe cake.

Recipe Questions

How do I get thin, soft French crepes?

Use a thin, pourable batter and swirl the pan quickly to spread it evenly.

Why does my crepe batter have lumps?

Add the milk slowly while whisking, or blend the batter for a few seconds.

Do French crepes need baking powder?

No — traditional French crepes are thin and don’t use any leavening.

Do I have to rest the batter?

Resting 30 minutes makes smoother crepes, but you can cook them right away.

What pan is best for crepes?

A non-stick crepe pan is ideal, but any good non-stick skillet works.

More French Recipes

• French apple cake
• French meringue cookies
• French pastry cream
• French almond cake

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

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