easy french crêpes recipe (step by step)

easy french crêpes recipe (step by step)

This easy French crêpes recipe will guide you through the process step by step so you can enjoy crêperie style crêpes at home! Crêpes are thin, delicate French-style pancakes and they’re ubiquitous on the streets of Paris. A proper French crêpe should be soft and flexible in the middle and thin and lace-y around the edges. French crêpes seem fancy but they’re easy to prepare at home with some basic ingredients and a little bit of know-how.

easy french crepes recipe (step by step)

The recipe for these easy French crêpes was born and tested in Paris. To celebrate our first year of marriage, Kenny and I embarked on a 4 month sojourn through Europe. We topped off our adventure by renting an apartment in the beautiful 7th arrondissement – on Rue de l’Université (the same street that Julia and Paul Child called home!). The culinary juju must have been strong on rue de loo [as Julia lovingly called it] because Kenny and I prepared some amazing meals in that tiny kitchen. Steak frites with ratatouille and these easy French crêpes were in our regular rotation. After a month of cooking perfect crêpes with sumptuous French butter, I wrote down the recipe and it’s the same one I use to this day.

Why you’ll love this easy french crêpes recipe:

  • You’ll use simple ingredients that you probably already have in your kitchen.
  • The step by step guide will help you perfect this French street food in no time.
  • It requires no special equipment, especially not a French crêpe pan.
  • The texture is perfect and not rubbery or tough, like some crêpes can be.
  • It pairs well with either sweet or savory fillings.
  • You can enjoy these easy French crêpes for breakfast, lunch or a light dinner.

The ingredients for easy french crêpes:

  • Eggs: You’ll use both the yolk and whites of large eggs and they’ll combine more easily if you bring them to room temperature first.
  • Whole milk: Whole fat milk is a key ingredient that helps you achieve the perfect taste and texture. If you must make crêpes with non-dairy milk, I recommend looking for a tested vegan recipe to use.
  • Melted butter: Butter is used in both the crêpe batter and to grease the pan for cooking. Let your melted butter cool completely before incorporating it into the batter. Otherwise you risk curdling the eggs (which I’ve actually done once, yikes!).
  • All purpose flour: Just your regular, white, all purpose flour will do. If you plan to combine the batter by hand, you should sift the flour to prevent a lumpy batter.
  • Granulated sugar: A mere tablespoon of sugar helps round out the flavors in the crêpes while keeping them neutral enough for either sweet or savory fillings.
  • Salt: My recipe is tested with kosher salt, which is a bit more coarse than table salt. If you plan to use table salt, reduce the amount to a small pinch.
easy french crêpes recipe (step by step)

Filling ideas for sweet or savory crêpes:

In France, savory crepes are usually made with a buckwheat batter. However, in our home, we use this crêpe recipe for both sweet and savory fillings and we love it! You can let your imagination run wild and create your own crêpe combinations. I’ve listed a few ideas to get you started.

For a sweet crêpe try:

  • nutella and fruit (berries and sliced bananas work especially well)
  • nutella and fruit jam
  • sweetened whipped cream and fruit
  • peanut butter
  • nutella and crushed up Biscoff cookies (I tried this combination in Paris and fell in love with it!)

For a savory crêpe try:

  • sautéed mushrooms with shredded gruyere cheese (I would sauté the mushrooms with garlic and thyme…yum!)
  • sliced ham and Swiss cheese (serve with a smear of Dijon mustard)
  • caramelized onions and sliced brie (I tried this combination at a crêperie in Monterey, California and it rocked my world!)
  • your favorited sautéed vegetables (including spinach, bell peppers, etc.)
easy french crêpes recipe (step by step)
nutella and fruit is a staple sweet crêpe in our house

easy french crêpes recipe (step by step) equipment

To make these crêpes, you’ll need:

  • A large mixing bowl to combine the ingredients in.
  • Either a regular blender, immersion blender, or a whisk to combine the ingredients well.
  • A 12-inch nonstick frying pan.
  • Measuring cups and spoons to insure the right portions of ingredients.
  • A 1/3 cup dry measuring cup to pour the perfect amount of batter into the frying pan.
  • Either an offset spatula or rubber spatula to lift up the edges of the crêpes and flip them over.

easy french crêpes recipe (step by step) instructions

Preparing the batter:

  • If you’re going to mix the crêpe batter with a blender:
    • Combine the eggs, milk, melted butter, flour, sugar and salt in a blender. Blend until fully combined and smooth. Transfer the batter to a large mixing bowl and let the batter rest at room temperature for 10 minutes.
  • If you’re going to mix the crêpe batter with an immersion blender:
    • Combine the eggs, milk, melted butter, flour, sugar and salt in a large mixing bowl. Place an immersion blender into the bowl and process on low speed until the batter is well mixed and no lumps remain. Let the batter rest at room temperature for 10 minutes.
  • If you’re going to mix the crêpe batter with a whisk:
    • Combine the eggs, milk, melted butter, sugar and salt in a bowl. Whisk to fully combine. Sift the flour into the bowl and whisk until no lumps remain. Let the batter rest at room temperature for 10 minutes.

Cooking crêpes like a pro:

Note: the timings listed are not approximations. I keep my phone in the kitchen and set the timer for the exact times prescribed below. Follow suit for perfect crêpes every time!
  • Get the following items ready and in within reach:
    • a stop watch or phone so you can time every thing perfectly
    • a plate to place the finished crêpes on
    • a 1/3 cup dry measuring spoon for scooping out the perfect amount of batter
    • A stick of butter with a bit of the wrapper peeled back halfway to grease the pan
    • the bowl of rested crêpe batter
  • Place a 12-inch, non-stick frying pan on the burner and turn on the stove to medium heat. Allow the pan to preheat for 2 minutes. Splash a bit of water on the pan and see if it sizzles. If the water doesn’t dance, continue to heat the pan for another 30-60 seconds.
  • Hold the paper wrapped portion of the stick of butter and quickly rub the exposed part onto the surface of the hot pan. This will give you the perfect amount of butter without over greasing your pan.
  • Pour 1/3 cup of batter in the center of the frying pan.
  • Immediately grab the handle and lift the frying pan off of the skillet, tilting and twirling the pan to coat the bottom and a bit of the sides of the pan with batter.
  • Place the frying pan back on the medium heat and set a timer for 2 minutes.
  • After 2 minutes, check the bottom of the crepe to see if it has achieved the light golden color you’re looking for. If the crêpe needs more time, let it cook for another 30-60 seconds.
  • Use your offset spatula or rubber spatula to flip the crêpe over. Cook for 30 seconds on the opposite side.
  • Turn off the heat.
  • Fold the crepe in half into a semi-circle, then again into a triangle and transfer the folded crêpe to your plate.
  • Turn the heat back on and continue this process until you’ve cooked all of the batter.

When should I add the savory or sweet crêpe fillings?

To fill sweet crêpes:

  • Set the serving dish of folded warm crêpes in the center of the table along with the sweet accoutrement (nutella, sliced fruit, whipped cream, etc) you’re serving. Allow friends and family to unfold the crêpes and build their own sweet delights.

To serve savory crêpes:

  • Assemble the crêpes on the stovetop to allow the cheese to melt.
  • Once you cook the first side of the crêpes, flip it around, set a timer for 30 seconds and fill one quadrant of the crêpe with cheese, ham, veggies…whatever you’re using.

Check out these other classic French recipes on SepCooks:

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easy french crêpes recipe (step by step)

easy french crêpes recipe (step by step)


  • Author: Sepideh Campos
  • Total Time: 0 hours
  • Yield: 7 crêpes 1x

Description

Crêpes are delicious, delicate French-style pancakes that can be served with sweet or savory fillings. From the streets of Paris to your own kitchen, this recipe guides you through the process step-by-step. 


Ingredients

Units Scale
  • 4 large eggs, room temperature
  • 1 cup whole milk
  • 2 Tablespoons unsalted butter, melted and cooled
  • 1 Tablespoon granulated sugar
  • 1/4 teaspoon kosher salt (use 1/8 teaspoon if using table salt)
  • 1 Cup all-purpose flour
  • a stick of unsalted butter with the wrapper in tact
  • 1 teaspoon vanilla extract (optional: use only if you’re preparing sweet crêpes)
  • Fillings of your choice (examples: nutella and fruit, peanut butter and jelly, ham and cheese, cheese and vegetables)

Instructions

Preparing the crepe batter: 

  1. If you’re going to mix the crêpe batter with a blender:
    • Combine the eggs, milk, melted butter, flour, sugar and salt in a blender. Blend until fully combined and smooth. Transfer the batter to a large mixing bowl and let the batter rest at room temperature for 10 minutes.
  2. If you’re going to mix the crêpe batter with an immersion blender:
    • Combine the eggs, milk, melted butter, flour, sugar and salt in a large mixing bowl. Place an immersion blender into the bowl and process on low speed until the batter is well mixed and no lumps remain. Let the batter rest at room temperature for 10 minutes.
  3. If you’re going to mix the crêpe batter with a whisk:
    • Combine the eggs, milk, melted butter, sugar and salt in a bowl. Whisk to fully combine. Sift the flour into the bowl and whisk until no lumps remain. Let the batter rest at room temperature for 10 minutes.

Cooking the crepes: 

  1. Place a 12-inch, non-stick frying pan on the burner and turn on the stove to medium heat. Allow the pan to preheat for 2 minutes. Splash a bit of water on the pan and see if it sizzles. If the water doesn’t dance, continue to heat the pan for another 30-60 seconds.
  2. Hold the paper wrapped portion of the stick of butter and quickly rub the exposed part onto the surface of the hot pan. This will give you the perfect amount of butter without over-greasing your pan.
  3. Pour 1/3 cup of batter in the center of the frying pan.
  4. Immediately grab the handle and lift the frying pan off of the stove, tilting and twirling the pan to coat the bottom and a bit of the sides of the pan with batter.
  5. Place the frying pan back on the stove at medium heat and set a timer for 2 minutes.
  6. After 2 minutes, check the bottom of the crepe to see if it has achieved the light golden color you’re looking for. If the crêpe needs more time, let it cook for another 30-60 seconds.
  7. Use your offset spatula or rubber spatula to flip the crêpes over. Cook for 30 seconds on the opposite side.
  8. Turn off the heat.
  9. Fold the crepe in half into a semi-circle, then again into a triangle and transfer the folded crêpe to your plate.
  10. Turn the heat back on and continue this process until you’ve cooked all of the batter.

How to fill the crepes:

To fill sweet crêpes:

  • Set the serving dish of folded warm crêpes in the center of the table along with the sweet accoutrement (nutella, sliced fruit, whipped cream, etc) you’re serving. Allow friends and family to unfold the crêpes and build their own sweet delights.

To serve savory crêpes:

  • Assemble the crêpes on the stovetop to allow the cheese to melt.
  • Once you cook the first side of the crêpe, flip it around, set a timer for 30 seconds and fill one quadrant of the crêpe with cheese, ham, veggies…whatever you’re using. Fold the crêpe in half into a semi-circle then fold it again into a triangle. Serve with Dijon mustard. 
  • Prep Time: 15 minutes
  • Cook Time: 3-5 minutes per crêpe
  • Cuisine: French

Nutrition

  • Serving Size: 1 crepe (unfilled)
  • Calories: 186
  • Sugar: 3.8 grams
  • Sodium: 96 mg
  • Fat: 10.4 grams
  • Saturated Fat: 5.6 grams
  • Carbohydrates: 17.1 grams
  • Fiber: 0.5 grams
  • Protein: 6.2 grams
  • Cholesterol: 114 mg

Keywords: easy french crêpes

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