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Best Authentic French Sweet Crepe Recipe

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4.86 from 328 votes
Carine Claudepierre -

 Authentic french crepes recipe as you will eat in Paris. Thin, crispy, easy to make and fill with anything you like such as jam,

An easy crepe recipe, learn how to make a delicious authentic french crepe, undoubtedly the best crepe recipe in the world!

Authentic french crepes as you would eat in Paris. Easy traditional French breakfast crepes.

What are the best crepe ingredients to use for a thin, crispy crepe to eat for breakfast? Full list of crepe fillings to enjoy with an Authentic French crepe from Brittany.

French crepes anyone? I am a French girl born and raised in France, so I am a fan of authentic French crepes. This recipe makes Authentic french crepes as you would eat in Paris or anywhere in Brittany.

Why are crepes important to French culture?

Each year on February 2, it is what French people call ‘La Chandeleur’ – Candlemas in English – or the day when a whole country eat crepes! It is a tradition and most French families will be eating 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 – are the symbol of 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, even though I moved to New Zealand years ago, still make crepes on that day. The tradition says that we must eat them only after 8 pm.

Well, nobody waits until that time, trust me everyone starts eating them at breakfast. So now, you probably want to know what exactly is an authentic French crepe, right?

Well, there are actually two authentic French crepe recipes depending on the filling you are going to use.

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Are sweet crepe recipes from France?

Yes, crepes are French and not only the sweet crepes. Crepes, sweet or savory, are traditional recipes from the French Brittany region, they are essentially like the French pancakes.

There are two different French crepe recipes, one for sweet crepes using white wheat flour and one for savory crepes using buckwheat flour: buckwheat flour crepes.

French crepe ingredients – what do you need?

You only need the 6 simple ingredients below to make true French crepes. It is pretty easy to make French crepes. The batter is very similar to a pancake batter, using milk, eggs, and white wheat flour.

Most often, the crepe batter is flavored with vanilla extract or orange blossom flower water.

Making the batter for sweet French crepes

Personally, I love orange blossom flower water.

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

  • White wheat flour
  • Eggs
  • Whole milk or skim milk for a lighter crepe, it will result in crispier crepes too. You can also use dairy-free milk alternatives like almond milk but it makes the crepes slightly crispier.
  • Butter or margarine if dairy-free.
  • Sugar or sugar-free alternatives like Monk fruit crystal sweetener or erythritol.
  • Vanilla essence 

Are French crepes healthy?

Well, not really as French crepes are made of refined white-wheat flours, sugar, milk and all those 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.

Healthy French crepes alternatives

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.

Coconut flour crepes
Coconut flour crepes
4.84 from 314 votes
Coconut flour crepes are easy low-carb desserts crepes perfect to satisfy your sweet tooth with no guilt. They are delicious stuffed with yogurt, fruits, or nut butter. It is a 100% Dairy-free, paleo, and gluten-free crepe recipe that all the family loves.
Check out this recipe
Almond Flour Crepes contains only 3.8 g net carbs per crepes. Easy 4 ingredients recipes with eggs, almond flour, coconut oil and cinnamon. Best Low carb dairy free crepes. Gluten free and sugar free. Paleo crepes.
Almond Flour Crepes
4.81 from 398 votes
Those Almond Flour Crepes contain only 3.8 grams of net carbs per crepe. An easy 4-ingredient recipe with eggs, almond flour, coconut oil, and cinnamon. The Best low-carb dairy-free crepes. Gluten-free, paleo, and sugar-free. These almond flour crepes are crispy, light, and a delicious, low-carb breakfast.
Check out this recipe
pumpkin crepes low carb
Pumpkin crepes
4.86 from 253 votes
Pumpkin crepes are low-carb and gluten-free pumpkin spice crepes. A delicious recipe made with coconut flour, almond meal, pumpkin spices, and a coconut cream pecan maple filling. 
Check out this recipe
Protein Crepes
Protein Crepes
4.88 from 247 votes
Protein crepes are healthy low-carb high-protein gluten-free breakfast crepes made of 3 simple ingredients. A sweet clean eating recipe perfect for breakfast or post workout
Check out this recipe

 Authentic french crepes recipe as you will eat in Paris. Thin, crispy, easy to make and fill with anything you like such as jam, fruit, chocolate or cream. Easy and healthy traditional French breakfast crepes.

How to make Authentic thin French crepes?

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

How to perfectly cook French Crepes

  • French crepe pan

The pan you use makes a big difference in how the crepe will cook and how thin you will able to spread the batter. You must use a non-stick crepe pan for 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.

  • Spreading the crepe batter

It takes time and practice to perfectly tilt the pan in a round circle movement to spread your batter evenly around the pan.

I recommend pouring the batter on a very hot crepe pan on medium-high heat while tipping the pan at the same time you pour the batter –  as you see me do on the picture above. That is how you will make the most beautiful thin and crispy French crepes.

Once the crepe is lightly brown, flip the crepe to cook the other side.

That’s all you need to know to make the best french crepe – the same Authentic French crepes you will eat in France.

When do French people eat crepes?

French people eat crepes anytime for afternoon tea, birthdays, 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 6 people to sit around the table and everyone can cook their own 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 own favorite crepe fillings.

French crepe fillings

The most popular French crepe fillings are not quite healthy! 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:

Sugar-free toppings on my French Crepes

2. Dry ingredients

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

3. Others crepes fillings

  • Fruits – fresh fruits like banana are often associated with chocolate spreads or cooked apple with cinnamon and sugar.
  • Alcohol – French crepes with Grand Marnier are very popular. It is a crepe filled with crystal sugar 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.
  • Whipped cream or cream cheese

How to fold a French crepe?

Most French people roll their crepes and we eat them with their fingers. Restaurant chefs folded crepes in a triangle shape. But whether if 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 true French crepes now!

However, don’t hesitate to ask me more by leaving a comment! I will love to help you design your best crepe parties!

Adding Fillings to Traditional Crepes

I hope you enjoyed as much as I do this best crepe recipe in the world!

xoxo Carine

Recipe Card

Authentic french crepes recipe as you will eat in Paris. Easy and halthy traditional french breakfast crepes.

French crepe recipe

Authentic French crepes like you would eat in Paris.  French crepes are thin, crispy on their sides and filled with delicious sweet jam or chocolate spread. 
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins

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Net Carbs
Author: Carine Claudepierre
8 crepes
4.86 from 328 votes
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  • 1 3/4 cup White wheat flour
  • 3 Egg
  • 1/4 teaspoon salt
  • 1 tablespoon Vanilla extract optional
  • 1 teaspoon white sugar optional
  • 2 cups milk
  • 2 tablespoons Unsalted Butter melted or vegetable oil of your choice
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  • 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 form with no lumps.
  • Heat a lightly buttered crepes pan over medium/high heat.
  • Pour or scoop the batter onto the pan, then tip and rotate the pan to spread batter as thinly as possible.
  • Cook until light brown on both sides - about 1-2 minutes on each side and serve hot with your favorite fillings
8 crepes
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 then store them in the fridge, on a plate covered with plastic wrap. It stores well up to 2 days. 
Filling ideas: jam, chocolate spread, honey, maple syrup, apple compote, fruits, nut butters, whipped cream, ice cream, nuts, coconut and more!
Tried this recipe?Mention
Nutrition Facts
French crepe recipe
Amount Per Serving (12 crepes)
Calories 96 Calories from Fat 40
% Daily Value*
Fat 4.4g7%
Carbohydrates 10.3g3%
Fiber 0.3g1%
Sugar 2.5g3%
Protein 3.7g7%
Net Carbs 10g
* Percent Daily Values are based on a 2000 calorie diet.
AUTHENTIC FRENCH CREPES RECIPE #french #recipe #crepes #authentic #easy #5ingredients #frenchrecipe #breakfast #thin

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  1. 5 stars
    Love the recipe. About how much batter should I pour into the pan for one crepe? 1/2, 1/3, 1/4 cup (USA)? What type of oil is best to use for the pan?
    Richard Nicholus

  2. Thanks for your great recipe! I have been to France many times from the USA. I understand the love of crepes, especially in Brittany.
    Do you ever use the wooden crepe spreader to spread the crepe dough evenly in the pan?

    • You don’t have to use a wooden spreader, I simply tilt my pan to spread the batter thin and evenly. It take a bit of practice to tilt it fast with the right angle to spread it perfectly but it avoid the wooden tool you see in French crepes restaurant. Enjoy

  3. 4 stars
    Good recipe! However a few of them were rather hard, but it might have been because I used GF flour. Also would be good to note that oil is best to use rather than melted butter and that you need at least one or two more spoons of it – first crêpe stuck to my non-stick pan even though it was well buttered

  4. 5 stars
    Excellent recipe, you made my wife’s Mother’s Day and my life a little easier. Happy Wife, happy life. She’s great and she deserved a delicious breakfast. Enjoy your day.

    • You are an amazing partner, making crepes for your wife on Mother’s day is so sweet. I am so glad she loves them. Happy Mother’s day to her too, XOXO Carine

  5. 5 stars
    So easy and delish!! Using your recipe for the second time! Also the second time I’ve ever made crepes???? Thank-you!

  6. 5 stars
    This recipe makes the best crepes. I have never made them before and they came out perfectly. Great with marmalade filling.

  7. you should mention that if melted butter is used,the milk has to be warm otherwise the butter hardens and doesn’t mix with the rest of the ingredients ..

    • 5 stars
      This recipe is almost identical to the one I always use. The only difference is the melted butter is the last ingredient to be added.

    • Your milk must have been very cold to melted butter, this never happened to me. Sorry to hear you had this experience. Enjoy the recipe. XOXO Carine.

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  9. 5 stars
    Best crepes ever!!!!!!!!!!!!!,!!!!!!!!!!!!!!!!!!!!!!!,!!!,,,! I ate a melted cheese one it was awesomesause!!!

  10. 4 stars
    Love this recipe and my kids devour it every time, thank you! I have made it several times and the batter always comes out really lumpy. I don’t know what I’m doing wrong? I usually combine all ingredients in step 1 and beat with electric mixer, then add milk and beat again. I can’t get rid of the lumps. I’ve also tried beating the butter and eggs first before mixing in the flour, then beat, add milk and beat it all, still comes out lumpy. Am I suppose to mix all ingredients in step 1, not beat but add milk in right away before beating everything? Please help, thank you

    • If the quantity of dry ingredients (flour, salt, sugar) is exactly the same as the quantity of wet ingredients (eggs, milk, melted butter), you can’t have lumps. If you have 230 g flour, keep in mind that 3 eggs are 165 g, so only add 65 g of milk at first, mix everything, and add the rest slowly.

    • It is simply because your milk is too cold. Flour always makes lumps if you combine it to cold milk. Two thing, add milk lukewarm (think bath temperature), you can microwave for 30 seconds-1 min before adding to the batter.Also, adding milk gradually avoid lumps. Note that every French has lumps in their french crepes batter so you are not doing it wrong! 🙂 It is ok you don’t feel them ! Enjoy the recipes on the blog and thanks for trying some with your kids. XOXO Carine.

  11. 5 stars
    I’m very curious to find out how your recipe would change with orange blossom instead of the vanilla extract as I’m very eager to try it out with orange blossom water. These were amazing by the way.

    • I do use orange blossom sometime too, 1 or 2 teaspoon in the crepe batter is amazing! I highly recommend you try. Enjoy the blog recipes and thanks so much for trying some. XOXO Carine.

  12. 5 stars
    Thank you for sharing this recipe. My granddaughter loves for me to make these whenever she spends the night. We make homemade lemon curd for the rilling and top with fresh whipped cream and fresh strawberries. That is her favorite. When we can’t get fresh fruit, we make a simple compote. So delicious.

    • What a lovely story! I love the filling you re using for those crepes, lemon curd is SO good! Thanks so much for sharing with me. XOXO Carine.

  13. 5 stars
    Just like the ones I had in Rouen!! They are so good! Thank you for sharing your recipe! It is like being in France again!!

  14. 5 stars
    I am allergic to eggs and I’ve been looking for a recipe that works well with an egg substitute for a long time and this recipe is the one! Taste great and perfect with both sweet and savoury fillings!

  15. 5 stars
    Tried this today and had never made crepes before. Great recipe and so glad I found this!! Thank you!! Turned out yummy 🙂

    • That made my day! I love when my recipes makes people happy 🙂 Enjoy all the crepes recipes on the blog I have got plenty of healthier options too like chickpea flour crepes or buckwheat flour crepes! Delicious with savory fillings too. XOXO Carine.

  16. 5 stars
    My mother is allergic to wheat and a bunch of other things and possibly coconut. I wanted to know if you knew any good recipes without wheat in them, I trust this recipe so I would trust your judgment on what other good recipes there are without wheat.

    • Sure! I have got plenty of wheat free crepes recipe on my blog. You can try the almond flour crepes, the chickpea flour crepes ( egg free too), the coconut flour crepes or the buckwheat flour crepes – egg free too. All of those crepes recipes are gluten free, wheat free (buckwheat is wheat free, yes) and some are egg free as well. If you said she might be allergic to coonut probably don’t make the coconut flour one of course ! Enjoy all the crepes recipes on the blog. Love to you and your mother. XOXO Carine.

    • Yes you can. My mum always did that when I was a kid. It works perfectly. Enjoy the crepes. XOXO Carine.

  17. About how much batter should be poured into the 10″ pan to thinly cover the bottom? My ladle may be larger. I tried to make them once, but they were too thick and doughy. 🙁

    • You need about 1/3 cup of batter but you can prepare 1/2 cup, pour it gradually while you tilt the pan and stop when it is fully covered and the desired thickness. Like for pancakes, crepes can be thin or thicker, depending on taste. Both works well, it is just longer to cook if thicker. You know it is ready when the border are crispy and lift from the crepe pan by itself. Enjoy ! XOXO Carine.

    • Hi, You can cook this batter in any non stick frying pan, the same that you will use for a pancake recipe. Enjoy! XOXO Carine.

    • Sure ! It won’t be a problem but make sure you store the batter in a plastic airtight container. My mum was doing that all the time as a kid, works perfectly. In the morning, give a good stir in the batter, see if it is thicker, it shouldn’t be if it is add few tablespoon extra milk. Cook as usual, you won’t see the difference. Also, you can pre cook all your crepes the day before, store in the fridge on a plate covered with plastic wrap and rewarm in the pan in the morning. Enjoy the french crepes recipe. A bientot! Carine.

    • Sure you can but you may need to adjust your milk amount – add a bit more to reach the same dough consistency. Wholewheat contain more fibre that soak up liquid. The batter will be thicker and more difficult to cook in the crepe pan. Enjoy, XOXO Carine.

  18. 5 stars
    I saw a friend share this recipe and knew I had to try it! My husband, 3.5 year old and 1.5 year old DEVOURED them! So simple to prepare and easy to make. I was worried about the flip, but it was never an issue! I’m currently eating one wrapped with bacon as I type this. Yummmm……

    • Thanks for the lovely comment ! I am happy you loved them 🙂 Thanks for reading the blog and making my recipes XOXO Carine.

  19. 5 stars
    Thanks for sharing this lovely recipe. We are British and love French recipes. Those crepes really taste great, the bets recipe I made for few years and super easy. I can’t wait to make it again.

    • You are so mice, thanks for this lovely comment. I am so happy when people take few minutes to share a positive comment about my recipe <3 xoxo Carine.

  20. 5 stars
    WOW Carine, those are the best crepes recipe I ever made form US. I have been in Paris long time ao and those taste the same as the authentic French crepes I had there! Merci beaucoup. Love, Sam.

  21. 5 stars
    These are amazing! I’ve tried many crepe recipes and these are the best! The recipe is much easier to flip then most crepe recipes and not one of my crepes was a fail! Thank you for sharing such an awesome recipe!

    • Bonjour ! Thank you SO much for this lovely comment. I am French and it is the original french crepes recipe I grow up with. The one my French grandma and French mum made for my afternoon tea as a kid. It makes me so happy that you love this simple and delicious recipe. It means so much to me ! Thanks for reading my blog and testing my recipes. xoxo Carine.

  22. 5 stars
    Wow Carine ! Those are the best French crepes recipe I ever made! Super easy and delicious. Merci! Sara.

  23. This makes me so happy because this is my mum recipe. I am French and I have been born and raised eating those crepes. I am so glad to share it now with you and that everyone can enoy a bit of my French culture where they are. Merci! Carine.

  24. 5 stars
    I have been making crepes for years and this recipe is as close to perfection as one can get. We just finished a plate full and just devine with fresh fruit in season. They would make my French ancestors proud. ????????????????


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