The Authentic French Crêpe Recipe
By Carine Claudepierre
Published on 03/25/2023
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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 minutes.
I’m a crepe expert 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, 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 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.
Crêpes Ingredients
Following is the full list of ingredients to make your perfect French crepe:
- All-purpose flour – this refers to white wheat flour. Other options are white spelt flour or white whole-wheat flour.
- Eggs
- 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 – most often, the crepe batter is flavored with vanilla extract or orange blossom flower water.
Making The Crepe Batter
Add the flour, eggs, salt, vanilla extract, melted butter, and sugar into a large mixing bowl.
Use a whisk or an electric mixer to gradually beat the milk until a smooth batter forms with no lumps.
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.
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.
Spreading The Crepe Batter
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. Next, make sure the crepe pan is very hot – preheat over medium heat for a few minutes.
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.
Cooking The Crepe
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.
Store the cooked crepes on a plate and repeat with the remaining batter.
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 French Crepe Fillings
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 butter – homemade 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 Crepe 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.
Frequently Asked Questions
Find below my answers to the most common questions on this crepe recipe.
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.
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.
Yes, you can make this crepe recipe without a mixer, it works just as well with a hand whisk.
The best crepe recipe must make soft, sweet, flexible crepes with a hint of vanilla and a neutral taste to accommodate all fillings.
I strongly feel like this recipe is the best. I’ve never tried one that makes French crepes as authentic as this one.
And I know I’m not the only one with more than five hundred 5-star ratings, you have decided this is the best recipe!
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.
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.
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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French Crêpe Recipe
Ingredients
- 1 ¾ cup White Wheat Flour
- 3 Eggs
- ¼ 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
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
Want My Kitchen Equipment?
About The Author
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!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates.
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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?
Thanks
Richard Nicholus
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?
Thanks.
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
This crepes looks
so nice and I am going
to try them. For what
period can it be kept after
baked?
Thanks
You can store the crepes in the fridge for up to 3 days. Make sure you cover the plate to make sure they don’t dry out.
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
Don’t add any cold water to keep the crêpe batter thin?
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
Super easy and delicious!
Thank you! Enjoy the recipes on the blog, XOXO Carine
So easy and delish!! Using your recipe for the second time! Also the second time I’ve ever made crepes???? Thank-you!
That’s wonderful! Thank you.
This recipe makes the best crepes. I have never made them before and they came out perfectly. Great with marmalade filling.
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 ..
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.
I’ll try this recipes with some ladies from church. I’ll let you know how the metting finish.
I can’t wait to hear back from you ! Carine
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Thanks for the info ! I will report back to the development team. Enjoy the blog. XOXO Carine.
Best crepes ever!!!!!!!!!!!!!,!!!!!!!!!!!!!!!!!!!!!!!,!!!,,,! I ate a melted cheese one it was awesomesause!!!
Awesome ! thanks for trying my recipes and reporting back here. XOXO Carine.
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.
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.
Thanks
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.
Thank you so much for this wonderful recipe!
My pleasure I am so glad you enjoy the crepes. XOXO Carine.
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.
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!!
My pleasure! I love Rouen, such a beautiful city. Enjoy the recipes on the blog. XOXO Carine.
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!
I am so glad to hear that! Otherwise I also have an egg free crepe recipe if you like ! Enjoy the recipes on the blog 🙂 Carine.
Thank you for this recipe, this is soooo goood!
Amazing! I am so happy you love them 🙂 Enjoy the blog recipes. XOXO Carine.