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The Authentic French Crêpe Recipe

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This easy crêpe recipe makes thin and flexible crepes with a restaurant-level quality. It’s an easy recipe, made with simple ingredients, and ready in under 15 minutes. I’m a crepe fan because I’ve spent years making crepes in our family restaurants in the foothills of the Vosges mountains. So you can trust that this recipe has been tested many times over!

French Crepes on a plate on a breakfast table with the last one folded in half.

French crepes, anyone? You might have tried some of my other classic French desserts like my floating island dessert, my madeleines, or my croffles, so it’s time for the classic of the classics. I am a French girl born and raised in France, so I am a fan of authentic French recipes and truly French crepes.

It’s typically French to serve sweet crepes for breakfast or snacks. But, savory crepes are also served in the French Brittany region as a meal filled with eggs, ham, and cheese. However, savory crepes are made with different flour.

  • Sweet Crepe Recipe – Thin, golden in color, and made of all-purpose white wheat flour.
  • Savory Crepes – Thicker, heavier, grey-brown in color, and made of buckwheat flour. Try my buckwheat flour crepes to make a savory crepe recipe.

It’s very easy to make a crepe batter crepe. All you need are 6 ingredients, a mixing bowl, a whisk, and a non-stick crepe pan.

Ingredients and Substitutions

Following is the full list of ingredients to make your perfect French crepe:

Crepe Ingredients in small bowls on a table with labels
  • All-Purpose Flour – Use white wheat flour. Other options are white spelt flour or white whole-wheat flour. For other flour options, try my Gluten-Free Crepes, Almond Flour Crepes, or Coconut Flour Crepes.
  • Eggs – The classic recipe uses eggs. For a vegan version, try my vegan crepes.
  • Whole Milk or skim milk for a lighter crepe. It will result in crispier crepes. You can also use dairy-free milk alternatives like almond milk, but it makes the crepes slightly crispier.
  • Melted Butter – You can make crepes without butter. Simply replace with melted coconut oil or olive oil.
  • Sugar or sugar-free alternatives like Monk fruit crystal sweetener or erythritol.
  • Vanilla Essence – The crepe batter is flavored with vanilla extract or orange blossom flower water.

Making The Batter

Making The Classic French Crepe Batter
  1. Add the flour, eggs, salt, vanilla extract, melted butter, and sugar into a large mixing bowl (photo 1)
  2. Use a whisk or an electric mixer to gradually beat the milk until a smooth batter forms with no lumps (photo 2). A crepe batter is always thinner than a pancake batter recipe, and that’s normal. Let the batter rest for 10 minutes. Meanwhile, warm the non-stick crepe pan.

Spreading The Crepe Batter

Cooking Classic French Crepes
  1. Oil the pan with an oil spray or melted butter (photo 3). It takes time and practice to perfectly tilt the pan in a circular motion to spread your batter evenly around the pan. First, I recommend pouring no more than 1/4 cup of crepe batter (photo 4). Next, make sure the crepe pan is very hot – preheat over medium heat for a few minutes.
  2. Then, tilt and swirl the pan in a circular motion at the same time you pour the batter –  as you see me do in the picture above. The faster you tilt and rotate the pan, the better the crepe batter spread. As a result, it will cover the crepe pan surface with a thin layer that results in the most beautiful thin, and crispy French crepes.
  3. Once the crepe is lightly brown, use an offset spatula to loosen the sides and flip the crepe. Finally, keep cooking the crepe on the other side for 1 minute.
  4. Store the cooked crepes on a plate and repeat with the remaining batter.

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Tips For Perfect Crepes

So what are the tricks on how to make a perfectly thin and crispy French crepe? Let me tell you my secrets.

  • Choosing The French Crepe Pan – The skillet you use makes a big difference in how the crepe will cook and how thin you can spread the batter. You must use a non-stick pan for the best results. It will work in a regular pan, but you will never get such a thin crepe. Otherwise, use a pancake griddle, but it is more difficult to create beautiful round-shaped crepes on a griddle.
  • How To Fold A French Crepe – After you cook the crepe, bring it to a plate, add fillings and toppings and fold it. Most French people roll their crepes, and we eat them with our fingers. Restaurant chefs folded crepes in a triangle shape. But whether you fold or roll, always add the fillings in the open crepes. Then put the crepe back into the pan to melt and warm the filling before folding and serving them. Here you go! You now know everything about authentic French crepes! However, don’t hesitate to ask me more by leaving a comment! I will love to help you design your best crepe parties!

Sweet Filling Options

The most popular French crepe fillings are not quite healthy as French people love sweet crepe recipes!

But you can put any number of toppings on a French crepe. The typical amount is 1 to 4.

1. A Spread

The most commonly used on their own or associated with other ingredients are:

  • Icing sugar
  • Sugar or erythritol for a sugar-free topping
  • Jam – strawberry, blueberry, apricot, or use my sugar-free chia seed jam for a healthier twist
  • Fruit puree – often apple compote
  • Honey or maple syrup or sugar-free syrup
  • A chocolate spread – Nutella is the most popular chocolate hazelnut spread sold in France. For a healthier, sugar-free Nutella, check out my sugar-free Nutella recipe.
  • Peanut butterhomemade or natural peanut butter.

2. Dry Ingredients

  • Coconut
  • Sliced almonds
  • Sugar or powdered sugar
  • Cinnamon

3. Other Sweet Crepes Fillings

  • Fruits – fresh fruits like fresh berries and bananas are often associated with chocolate spreads or cooked apples with cinnamon and sugar.
  • Spirit – French crepes with Grand Marnier are very popular. It is a crepe filled with crystal sugar and then covered with the French spirit Grand Marnier. The crepe is then flambeed and served hot. It is a very spectacular dessert in French restaurants. Other alcohols used in crepes are Cognac in combo with apples. Try my Crepe Suzette Recipe for all the details!
  • Whipped cream or cream cheese

Savory Fillings

If you prefer your crepe savory, there are many ways of making a delicious salty breakfast or lunch with this recipe.

Prepare your crepes and fill them with:

  • Smoked Salmon, Crème Fraiche, and Dill: place the salmon and crème on your cooked crepe while still on the hot pan, fold the sides, and add the dill just before serving.
  • Bacon, Sour Cream, and Onions: Cooked the bacon on another pan, spread the sour cream on the crepe, add the bacon and sliced onions. Cook for about a minute and serve.
  • Ham and Cheese: Place some of your favorite cheese on the crepe still on the hot pan, add a layer of sliced ham, and spread some more cheese. Fold the crepe in half and cook for another minute.
  • Egg Crepe: Prepare a sunny side up egg, place it on the crepe (still on the pan), and add a touch of bearnaise sauce or my 3-Ingredient Alfredo Sauce.
  • Mushroom Crepe: This is my favorite version. Prepare my Mushroom Sauce and pour it on the middle of the crepe, cook for another minute, and serve hot.

Healthy French Crepes Alternatives

They’re not low in carbs, that’s for sure! French crepes are made with refined white-wheat flour, sugar, and milk, and all of these ingredients are high in carbohydrates and sugar. However, it is a traditional recipe, and as a French person, I am proud to host this on my low-carb recipe blog to remember my roots.

I know it is not the healthiest recipe in the world, and since I eat low-carb now, I created my own low-carb crepe alternatives. Traditional French crepes don’t taste like eggs. However, low-carb crepe alternatives have a stronger egg flavor. So if you don’t mind the carbs, stick to this recipe.

Otherwise, have a look at my low-carb crepe recipes below.

If you want another type of classic breakfast, try my Liege Waffles or my Pancakes!

Frequently Asked Questions

Find below my answers to the most common questions on this crepe recipe.

When Do French People Eat Crepes?

French people eat crepes anytime for afternoon tea, birthdays, and breakfast but always with many friends or family members. We invite friends to crepes parties all the time.
French loves eating crepes as a social thing. In France, some families have a crepe-party maker that allows six people to sit around the table, and everyone can cook their small crepes in front of them.
It is a fun simple food that gathers everyone around the table and welcomes creativity as anyone can add their favorite crepe fillings.

Can I Use A Blender?

You can make the French Crepe Batter with a blender instead of using an electric beater. Make sure to blend on low or medium speed.

Can I Make A Crepe Recipe Without A Mixer?

Yes, you can make this crepe recipe without a mixer, it works just as well with a hand whisk.

Can I Make A Crepe Cake?

Making a crepe cake with this recipe is very simple! Stack eight to 10 crepes and add any of your favorite fillings in between them.
You can then top them up with fresh fruits and a raspberry jam.

Can I Make A Savory Crepe?

This recipe is perfect when filled with sweet ingredients, but you can absolutely make a version with savory fillings for brunch.
Add spinach, pan-fried mushrooms, grilled chicken, tomato slices, and fresh cheese like ricotta for delicate savory crepes.

Why Are Crêpes Important To French Culture?

Each year on February 2 is what French people call ‘La Chandeleur’ – Candlemas in English – or the day when a whole country eats crepes!
It is a tradition, and most French families will eat French crepes for the occasion.
No one knows for sure why crepes are associated with a once-religious holiday, but there are a few hypotheses.
It is possible that crepes – essentially large and thin pancakes – symbolize a round, yellow sun coming back after the winter.
Another possibility is that it’s around that time that winter wheat harvests happen. If flour was made in too large batches, making crepes was a way to use it.
It is such a deeply rooted tradition that I still make crepes on that day even though I moved to New Zealand years ago. The tradition says that we must eat them only after 8 pm.

More Crêpe Recipes

If you like simple, healthy, authentic crepes recipes, you’ll also love these:

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A Stack of French Crepe on a white tablecloth in front of a basket with eggs and a pot of jam.

French Crêpe Recipe

This Authentic Crepe Recipe makes the same crepes you would eat in Paris. French crêpes are thin, crispy on their sides, and filled with delicious sweet jam or chocolate spread. 
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Yield: 12 crêpes
Serving Size: 1 crêpe
4.98 from 2098 votes

Ingredients

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

Instructions

  • In a large bowl, add the flour, eggs, salt, vanilla extract, melted butter, and sugar if used. 
  • Using a whisk or electric mixer, beat in the milk gradually until a smooth batter forms with no lumps.
  • Heat a lightly buttered crepe pan over medium/high heat.
  • Pour or scoop the batter onto the pan, then tip and rotate the pan to spread the batter as thinly as possible.
  • Cook until lightly brown on both sides – about 1-2 minutes on each side and serve hot with your favorite fillings.

Notes

Crepe pan: I am using a 10-inch French crepe pan. It makes 12 perfectly thin and crispy French crepes with this recipe.
Store: you can cook all the crepes and then store them in the fridge on a plate covered with plastic wrap. It stores well for up to 2 days.
Filling ideas: jam, chocolate spread, honey, maple syrup, apple compote, fruits, nut butter, whipped cream, ice cream, nuts, coconut, and more!
Tried this recipe?Mention @sweetashoneyrecipes
Nutrition1 crêpe
Yield: 12 crêpes

Nutrition

Serving: 1 crêpeCalories: 179.3 kcal (9%)Carbohydrates: 22 g (7%)Fiber: 2.6 g (11%)Net Carbs: 19.4 gProtein: 7.6 g (15%)Fat: 6.8 g (10%)Saturated Fat: 3.5 g (22%)Polyunsaturated Fat: 0.5 gMonounsaturated Fat: 1.8 gTrans Fat: 0.1 gCholesterol: 76.2 mg (25%)Sodium: 141.9 mg (6%)Potassium: 146.4 mg (4%)Sugar: 3.7 g (4%)Vitamin A: 275.4 IU (6%)Vitamin B12: 0.5 µg (8%)Vitamin D: 1 µg (7%)Calcium: 102.8 mg (10%)Iron: 0.9 mg (5%)Magnesium: 9.6 mg (2%)Zinc: 0.5 mg (3%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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    151 Thoughts On The Authentic French Crêpe Recipe
    1 2 3 5
  1. Growing up in the Northeast, my family always had crepes for an Easter and other special occasion breakfast. But the only topping we used was “real” maple syrup. My dad also added an extra egg to make them a bit moister. And in order for the cook (my dad) to also be able to eat them warm, when my mom had her fill she would take over and cook them for my dad.

  2. 5 stars
    Hi! I decided to try your crêpe recipe for British Pancake Day yesterday! The recipe worked very well but I did have to add a fair amount of milk more than the recipe suggested as it was too thick to spread! I am used to flours being different so it wasn’t difficult! Thank you, I think this will be my go to recipe from now on. Btw, they are always served with sugar and fresh lemon juice for Shrove Tuesday. They were delicious! 😋

  3. 5 stars
    Woke up and was just in the mood for some warm Crepes.. haven’t made them in years , I Googled French crepes and decided on your recipe. Absolutely THE BEST CREPES I HAVE EVER MADE OR TASTED!! WHAT A FABULOUS SUNDAY MORNING for me. You have a new follower ❤️😃

  4. 5 stars
    I solved the issue of lumpy butter in my batter. I now let my eggs and milk sit out a bit to come to room temp so they’re not cold when I make it better.

  5. 5 stars
    This recipe was so easy my 10 and 13-year-olds were able to make it this morning! And if you’ve never used sweetened condensed milk as a crepe topping, you are missing out – it was delicious!

  6. 5 stars
    Great recipe everyone loved them. Did mine with gin syrup and warm strawberries. Thank you for sharing Carine

  7. 5 stars
    Delicious and so easy! My only question is whether or not the recipe called for one tablespoon of vanilla essence and one teaspoon of sugar or the other way round – but I simply followed the recipe with no issues 🙂 my batter was a little lumpy and I was careful not to overmix it but I would 1000% make again!!!

  8. Bonjour, si vous voulez des crêpes légères,mettez moitié eau moitié lait .
    Et surtout laisser la pâte reposer quelques heures voir toute la nuit !

  9. 5 stars
    Finally found the original French recipe!!
    I could not help myself making a dozen crepes and had them for lunch.

    • 5 stars
      Try putting it in a blender or adding more liquid by the way my name is Jaylah and I am a nine-year-old girl who is not a little you should try adding cinnamon to it. It is very very very good and sprinkle the cinnamon in the batter and after.

  10. 5 stars
    This recipe works!!!
    I appreciate having a recipe that explains it all and comes out at the top of the class! THANK YOU!!!
    You are a brilliant chef AND a brilliant teacher!

1 2 3 5

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