How To Make French Crêpes (2 ways)

These Homemade French Crêpes are simple to make and come together in two simple ways. Ultra-thin and delicate, crêpes are perfect for breakfast, lunch or dinner with sweet or savoury fillings. Follow my comprehensive How To Make Crêpes guide packed full of hints, tips and process images to make this French delicacy at home.

Classic French crêpes were treats that my French mum made for us regularly, not just for Pancake Day. Whether it was for breakfast, served as an after-school snack or taken on road trips, my love for homemade crêpes grew from a young age. I'm so excited to share how to make basic crêpes from scratch. I want you to share in the sheer beauty of thin, sweet crêpes.

Contrary to popular belief crêpes are not fancy and hard to make. Rather, they are actually way easier to make than pancakes. Today I share my easy, foolproof crêpes recipe. Furthermore, I'll guide you with what equipment to use, and how to make them along with plenty of tips for success. Also, I show you how to fold them along with various serving options. You'll be a master in next to no time and able to make this showstopping Vanilla Mille Crêpes Cake for your next special occasion.

What are crêpes?

Crêpes are a thin style of pancake made up of eggs, flour, milk, sugar and melted butter. Cooked in a frypan, they are thin, delicate and pliable.

Crêpes can be served with a selection of sweet condiments. Jams or whipped cream and fresh fruit such as strawberries make them perfect for breakfast or dessert. Alternatively, savory crêpes can be stuffed with a variety of fillings. Spinach, ham, cheese, and mushrooms and topped with an egg make them ideal for lunch or dinner.

They actually originate from Brittany on the northern coast of France. Initially, they were made from buckwheat flour and served for dinner. Their popularity grew and white flour was used within the batter to form the basis of sweet crêpes. Over time they've become one of the most beloved national dishes in France. Crêpes, both sweet and savory, grace the menus of many a French cafe.

Jump to:

• What are crêpes?
• Why this homemade crêpe recipe works
• Ingredients needed
• How to make crêpes
• Crêpes filling suggestions
• Pro tips recap
• Frequently asked questions
• How to store, freeze and reheat.
• Equipment needed to make the recipe
• More breakfast/brunch recipes
• 📖 Recipe

Ingredients needed

With only six basic pantry and fridge ingredients needed to make this easy crêpes recipe, it's understandable that they become a budget-friendly family favourite.

• Flour: Provides structure to the batter. Use plain (all-purpose flour), not self-raising flour as no leavening agent is needed. The aim is flat, delicate pancakes, not thick fluffy pancakes.
• Sugar: I add only a little for just a touch of sweetness. Feel free to double the quantity of sugar if for prefer really sweet crêpes. Omit the sugar if making savoury pancakes.
• Salt: I always add salt to flavour the batter. If you omit the salt, the crêpes themselves will taste bland.
• Eggs: Use large eggs. They bind the ingredients of the batter together but also add flavour and richness. Make sure they are at room temperature. If you forget to remove them from the fridge ahead of time, pop the eggs in a bowl of warm (not hot) water for ten minutes.
• Milk/water: A traditional and essential addition to your crêpes batter. I use whole milk which adds a good amount of fat and flavour to the batter. The cold water results in extremely light and tender crêpes.
• Butter: Adds flavour, keeps the crêpes soft and helps to prevent the crêpes from sticking to the pan. I recommend unsalted so that you can control the amount of salt necessary, especially if making sweet crêpes.

Flavourings (optional): I don't include these in my basic crêpes recipe as they aren't essential to beautiful tasting crêpes.

For sweet crêpes, adding vanilla extract, lemon or orange zest or orange blossom water adds another layer of amazing flavour to the crêpes. My favourite by far is adding orange zest and orange blossom water. The smell alone brings me right back to my childhood.

For savoury: Add chopped herbs such as dill, parsley or chervil or incorporate parmesan cheese into the batter.

Can these crêpes be made gluten-free?

Yes absolutely. Substitute the flour 1 for 1 your favourite gluten-free flour. The taste will be identical to that of classic french crêpes.

Substitutions

Flour: You can experiment with other flours. Whole wheat, as I have done in my Lemon Whole Wheat Crêpes adds an incredible nutty flavour.

Note though that when using whole grain flour such as whole wheat or buckwheat, the batter will be thicker. You'll have to increase the quantity of milk to obtain the right consistency and ensure the delicate nature of crêpes. Test out a half-half approach if you are worried about the change in texture. Go for half plain flour and half whole wheat flour.

Milk: You can substitute the milk for almond, hazelnut or oat milk. It goes without saying though that the taste will be vastly different to the traditional crêpe flavour.

How to make crêpes

Crêpes may sound fancy but follow along so that I can show you just how simple they are to make at home. They may require only six simple ingredients, but it's how you combine them and cook them that impacts the texture.

There are two ways to make crêpes. Firstly by hand with a whisk and bowl, and secondly with a countertop blender. I'll show you both ways so that you can choose your preference regarding what equipment you have at the time.

*Be sure to see the recipe card below for the full ingredients list & instructions!*

Making crêpes batter by hand.

To make crêpes by hand, all you need are two mixing bowls, one large and one medium. You also need a whisk, or you can use hand-held electric beaters if you wish. I make crêpes so often and always use this method of making the batter by hand with a whisk. It's my favourite.

1. Whisk the dry ingredients together. In a large bowl add the flour, sugar, salt and zest if you are including it (Image 1 & 2).

2. Whisk the wet ingredients together. In a separate medium bowl, add the eggs, milk, water and melted butter and whisk together (Image 3 & 4).

3. Add wet ingredients to dry and mix. Now combine the two sets of ingredients. Pour a quarter of the wet mixture into the flour mixture. Whisk the two together until you have a thick slurry. It'll be quite thick and sludgy at this point (Image 5 & 6).

Gradually pour in the remaining wet mixture whilst continuously whisking. Take your time pouring in the wet mixture. Going slowly maximises your chance of incorporating the two together, lump-free. The consistency of the batter should be that of double (heavy) cream (Image 7 & 8).

REFRIGERATE. Cover the mixing bowl with plastic wrap and pop the batter in the fridge for a minimum of one hour.

Making crêpes batter using a blender

Admittedly this is a very quick all in one method of making the batter. But it goes without saying that you have to have a blender in order to make the batter this way.

Using the blender is a great way to ensure a lump-free batter. The blender cuts the wet ingredients into the flour perfectly. Use your favourite blender for this, I have a Ninja Blender that accommodates the volume perfectly.

1. Add all ingredients to the blender and blend! Add the flour, sugar, and salt first into the blender cup. Then the eggs, milk, cold water and melted butter into the blender and blend until fully incorporated. This can take a mere 30 seconds. It's that quick! (Image 9 & 10).

REFRIGERATE. Refrigerated the mixture for a minimum of one hour. Leave it in the blender with the lid on or decant the batter into a mixing bowl. Cover it in plastic wrap.

Cooking the crêpes

Cook the crêpes in a 20cm (8-inch) or 23cm (9-inch) non-stick frypan, skillet or specialist crêpes pan. The key to success is that the surface is non-stick. I make crêpes so often that I invested in a 23cm (9-inch) crêpes pan years ago. The lower sides make it easier to get my spatular under the crêpes to check on their colour and flip them over.

If using a 20cm (8-inch pan), the crêpes will be slightly smaller. You'll result in a couple more at the end of the recipe. That's never a bad thing!

1. Prepare the pan. Heat your preferred pan over medium heat then lightly grease with melted butter, wiping away any excess (Image 11). Keep this extra butter close by so that you can grease the pan as and when you need to. The butter browns slightly whilst cooking adding colour and flavour to the surface of the crêpes. It also prevents them from sticking and gives those lovely crispy edges.

Alternatively, use vegetable oil, coconut oil or avocado oil, but they will be less flavourful.

2. Cook crêpes one at a time. Remove the crêpes batter from the fridge and give it a quick whisk. It will have thickened in the fridge as the flour hydrates. Add a touch of water to loosen it if you find it too thick.

Pour or scoop the batter into the centre of the hot pan. Tilt the pan until the base is evenly coated with the batter. The aim is for the batter to be spread as thinly as possible. (Image 12, 13 & 14).

Note: A ¼ cup worth of batter covers the base of a 23cm (9-inch) crêpes pan perfectly for thin crêpes.

Cook for about 1 to 2 minutes until you see the edges of the crêpes turning slightly crispy and pulling away from the sides and the underside golden and set (Image 16).

Throughout cooking both sides of the crêpes, the pan should be steaming but not smoking. Turn the heat down if necessary.

Slide a spatula around the edges of the pan to make sure the crêpe isn't sticking, then flip it over and cook for a further 30-60 seconds or so until golden brown (Image 17).  Or be brave and hold the pan and flick the crêpes into the air! Slide the crêpes onto a plate. The

To roll or to fold?

There are two different ways to serve your crêpes- neither better than the other- it's up to personal preference.

Fold into triangles. Place your crêpes with the best side facing down. Spread an even layer of your filling across the open crêpes. Next, fold in half, and then half again. Place triangle on serving plate.

Roll up. Place your crêpes with the best side facing down. Spread an even layer of your filling across the open crêpes. Roll from one side to the other. Place rolled crêpe on serving plate.

Crêpes filling suggestions

The beauty of crêpes is that you can fill and serve them with whatever you fancy.

Here are some of my favourite options:

• Fresh lemon juice and sugar: by far the simplest way and probably the most classically French way to serve crêpes. They turn out so sweet, tangy and refreshing.
• Strawberries and cream: Learn how to roast strawberries for maximum flavour in my Roasted strawberry and whipped cream recipe.
• Lemon: Add lemon zest into the crêpes batter for a lightly fragranced citrus kick. Drizzle with an easy to make lemon syrup as in my Lemon crêpes with a simple Lemon Syrup.
• Homemade lemon curd: Nothing beats the sweet yet tangy creaminess of homemade lemon curd. You can store the leftover curd for your morning toast later in the week.
• Nutella and strawberries: Quite possibly my kids' favourite way of serving crêpes.
• Blackberry Jam: Make the most of berry season and whip up this Easy Blackberry Jam to dollop inside the crêpes. Alternatively, use your favourite jam.
• Sweetened whipped cream and fresh fruit such as berries or stone fruit.
• Sliced banana and homemade caramel sauce.
• For a savory crêpes recipe, I love the idea of this caramelised onions and gruyere cheese crêpes.

Frequently asked questions

How to store, freeze and reheat.

• To store: Store cooled crêpes wrapped in plastic wrap, in the refrigerator for up to four days.
• To freeze: Place sheets of parchment or wax paper in between crêpes. Store in an airtight freezer-safe container and freeze for up to one month. Thaw overnight in the refrigerator.
• To reheat: Reheat chilled or thawed frozen crêpes in the microwave for about 30 seconds. Alternatively, heat in a 160C (325F) oven for five minutes.

Equipment needed to make the recipe

• Pans: A 20cm (8-inch) or 23cm (9-inch) non-stick frypan, or specialist crêpes pan will work perfectly. My favourite crêpe pan that has lasted me years is from Le Creuset. It is possible to use a cast-iron skillet but it isn't ideal due to its weight as it will be cumbersome to manoeuvre when swirling the batter into the pan.
• Medium and large mixing bowls.
• Whisk: Either a hand whisk or an electric hand-held whisk is needed to combine the ingredients for a smooth batter. For me, I use a hand whisk if making one batch. When I double the recipe then I tend to use the electric beaters, primarily for speed!
• Blender: If wanting an incredibly quick way to make the batter, then the blender is your go-to kitchen equipment.

Hopefully, you'll find and agree that this really is the best crêpes recipe to use. My hope is that it becomes one of your staple recipes in the future.

More breakfast/brunch recipes

• Earl Grey French Toast
• Chocolate Chip Scones
• Cinnamon Rolls

📖 Recipe