These classic French crepes are super easy to make and have a slightly sweet, buttery, soft, and delicious flavor and texture.
French crepes, a beloved delicacy originating from France, are thin and delicate pancakes made from a simple batter of flour, eggs, milk, and butter.
These versatile treats can be enjoyed sweet or savory, filled with an array of delicious ingredients such as Nutella, fresh fruits, cheese, ham, or spinach.
Traditionally served with a sprinkle of sugar and a squeeze of lemon juice, French crepes are a popular street food in France and have gained worldwide popularity for their light texture and endless filling possibilities.
For more French desserts, check out my mini fruit tarts, crepe cake, apple compote, creme brulee cheesecake, and mango mousse.
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Why this recipe works
- Ease- even though these crepes look super impressive to make, they are made with super simple ingredients and are extremely easy to make! Anyone can make these.
- Versatile- you can fill these crepes with sweet or savory filling and make these your own! You can fill them with Nutella, whipped cream, cheese, ham, fresh fruits, cooked veggies, etc. The options are endless!
- Simple ingredients- these crepes are made with 7 simple pantry staple ingredients you can find in any grocery store and in every kitchen! All you will need is flour, milk, butter, salt, vanilla extract, eggs, and sugar.
- Made in the blender- these are made in a blender or in a food processor to make this process super easy and make the batter smooth without any lumps of flour. This process creates the most perfect crepes.
What are French crepes?
French crepes are thin, delicate pancakes that originated in France. Made from a simple batter of flour, eggs, milk, and butter, crepes are cooked on a hot griddle or pan until they are lightly golden brown.
They can be served with a variety of fillings, both sweet and savory, such as Nutella and banana for a dessert crepe or ham and cheese for a savory option. Crepes are a versatile dish enjoyed throughout France and around the world for their delicious taste and endless filling possibilities.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Eggs- you will need 4 large eggs for this recipe. Make sure that your eggs are at room temperature.
Flour– we used all-purpose flour for this recipe. Cake flour will work great as well.
Granulated sugar– we like to use granulated sugar, the most common sugar used in baking. Caster sugar will work great as well.
Milk- I used whole milk for this recipe but you can use your favorite non-dairy unflavored milk instead.
Butter- melt your butter until it's not too hot. I used unsalted butter for this.
Vanilla extract- for extra flavor. You can also use vanilla bean extract or pure vanilla extract.
Kosher salt- you will need about ¼ teaspoon of kosher salt for this recipe.
Instructions
In your blender, add the milk, eggs, flour, vanilla extract, salt, granulated sugar, and melted butter.
Blend the mixture on high for about 30 seconds, scraping down the sides if you have flour stuck on the sides of the blender container until you get a smooth mixture.
Heat a non-stick 10-inch skillet over medium heat and lightly grease it with butter or oil. Pour about ¼ cup of the batter into the pan, swirling it around to cover the bottom evenly.
Cook the crepe for about 30-40 seconds until lightly golden and crispy on the edges, then carefully flip it over using a spatula and cook for another 20 seconds.
Remove the crepes to a plate and allow them to cool completely so the toppings won’t melt.
How to fold French crepes
Place the cooked crepe on a flat surface. Add your desired filling in the center of the crepe, leaving some space around the edges. Fold one side of the crepe over the other side.
Fold one corner of the crepe towards the center. Gently press down on the edges to secure the folds.
Note: you can also roll the crepes into a log. Simply place your desired filling in the center of the crepe, then fold in the sides and roll it up tightly. Serve and enjoy your delicious rolled crepe!
Expert Tips
- Use a blender to make the crepes. Making French crepes in a blender makes the crepes batter super silky and smooth with no lumps.
- Tilt and rotate the pan when you make the crepes, this is the most efficient way to spread the batter evenly.
- Use a measuring up to to portion out the batter so your crepes will be even and will cook in the same thickness.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Use a non-stick pan is ideal for making thin and evenly cooked crepes. Make sure the pan is hot before pouring in the batter.
- Adjust the heat of your pan to medium-high when cooking crepes. This will help them cook quickly without burning.
- Pour the batter correctly! Pour a small amount of batter into the center of the hot pan, then quickly tilt and swirl the pan to spread it thinly and evenly across the surface.
- Use a spatula to gently loosen the edges of the crepe before flipping it over with confidence using your fingers or spatula.
- Allow each side of the crepe to cook until lightly golden brown before flipping. Patience is key to achieving that perfect texture.
- Allow the cooked crepes to cool completely before topping them with the whipped cream so the whipped cream won’t melt.
Faq's
In France, crepes are simply called "crêpes," which are thin pancakes made from wheat flour and commonly enjoyed with a variety of sweet or savory fillings.
The French enjoy a variety of sweet and savory toppings. Popular choices include Nutella, sugar, lemon juice, fruits like strawberries or bananas, ham and cheese, or even eggs and spinach.
There are two main types of crepes: sweet crepes, which are typically filled with fruits, chocolate, or whipped cream; and savory crepes, which are often filled with ingredients like cheese, ham, or vegetables.
French crepes can be a healthy option depending on the ingredients used. Opting for whole wheat flour, fresh fruits, and minimal sugar can make them a nutritious choice.
Crepes are thin and delicate, while pancakes are made with leaveners like baking powder and baking soda and are thicker and fluffier.
Additionally, crepes are typically filled or topped with sweet or savory ingredients, whereas pancakes are often served with syrup or fruit on top.
Storing
To store crepes, stack them between layers of parchment paper to prevent sticking and then place them in an airtight container or resealable bag.
Store in the refrigerator for up to 3 days or at room temperature for up to 2 days.
Freezing
To freeze crepes, allow them to cool completely before stacking them with parchment paper in between each crepe to prevent them from sticking to each other.
Place the stack in a freezer-friendly airtight container or zip-top bag, then store in the freezer for up to 2 months.
Thaw the crepes in the refrigerator overnight or at room temperature for a few hours before gently reheating them in a skillet or microwave.
Making Ahead Instructions
You can make the crepes a day or two ahead of time and storing them at room temperature or in the fridge if its too humid.
Another way to make these ahead of time is making the crepe batter a day ahead and cooking them when you want to serve them so you have fresh and delicious crepes right away!
Substitutions
Dairy-free- to make this cake dairy-free, replace the milk with almond milk. Also, replace the butter and vegan butter and the heavy cream with dairy free heavy cream.
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Use a bowl and a whisk- instead of using a blender to make these, you can use a simple bowl and a whisk and whisk the ingredients together until they are smooth.
Oil instead of butter- I used butter in this recipe, but you can use oil instead. You can use vegetable oil or canola oil. Swap the ¼ cup of melted butter with 3 tablespoon of oil of your choice.
Crepe Filling And Topping Ideas
Sweet
- Nutella
- Whipped cream
- Peanut butter and jam
- Strawberry compote
- Apple compote
- Honey
- Cinnamon and sugar
- Sugar and lemon
- Sliced bananas with Nutella
- Fresh fruits like strawberries, blueberries, raspberries.
- Whipped cream cheese
- Chocolate and strawberries
- Chocolate ganache
- Ice cream
- Lemon curd or any other fruit curd
Savory
- Cheese and ham
- Bacon and eggs
- Cooked meat
- Herbs
- Sautéed mushrooms
- Spinach and Feta
- Smoked salmon and cream cheese
- Caprese- tomatoes, fresh mozzarella, basil leaves, and a drizzle of balsamic glaze create an Italian-inspired filling.
Equipment
- Blender
- 10 inch cooking pan
- Rubber spatula
- Measuring cup
- Offset spatula
More French desserts
Mini Chocolate Tarts- These mini chocolate tarts are made with a buttery shortcrust pastry and filled with a silky smooth and rich chocolate ganache.
Cream Puffs- These cream puffs are a classy French dessert made with choux pastry that is baked until golden brown, filled with whipped cream or pastry cream, and dipped in chocolate.
Lemon Tart- This lemon tart is made with a buttery pastry crust and filled with a zesty lemon curd filling. This tart is a ray of sunshine in a dessert!
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If you liked this recipe
📖 Recipe
Classic French Crepes (One-Bowl)
Ingredients
- 2 cups Flour
- 2 ¼ cups Milk
- 2 teaspoon Vanilla extract
- ¼ teaspoon Kosher salt
- 4 Eggs large
- ¼ cup Butter unsalted, melted
- 1 tablespoon Granulated sugar
Instructions
- In your blender, add the milk, eggs, flour, vanilla extract, salt, granulated sugar, and melted butter.
- Blend the mixture on high for about 30 seconds, scraping down the sides if you have flour stuck on the sides of the blender container until you get a smooth mixture.
- Heat a non-stick 10-inch skillet over medium heat and lightly grease it with butter or oil. Pour about ¼ cup of the batter into the pan, swirling it around to cover the bottom evenly.
- Cook the crepe for about 30-40 seconds until lightly golden and crispy on the edges, then carefully flip it over using a spatula and cook for another 20 seconds.
- Remove the crepes to a plate and allow them to cool completely so the toppings won’t melt.
How to fold French crepes
- Place the cooked crepe on a flat surface. Add your desired filling in the center of the crepe, leaving some space around the edges. Fold one side of the crepe over the other side.
- Fold one corner of the crepe towards the center. Gently press down on the edges to secure the folds.
- Note: you can also roll the crepes into a log. Simply place your desired filling in the center of the crepe, then fold in the sides and roll it up tightly. Serve and enjoy your delicious rolled crepe!
Notes
- Use a blender to make the crepes. Making French crepes in a blender makes the crepes batter super silky and smooth with no lumps.
- Tilt and rotate the pan when you make the crepes, this is the most efficient way to spread the batter evenly.
- Use a measuring up to to portion out the batter so your crepes will be even and will cook in the same thickness.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Use a non-stick pan is ideal for making thin and evenly cooked crepes. Make sure the pan is hot before pouring in the batter.
- Adjust the heat of your pan to medium-high when cooking crepes. This will help them cook quickly without burning.
- Pour the batter correctly! Pour a small amount of batter into the center of the hot pan, then quickly tilt and swirl the pan to spread it thinly and evenly across the surface.
- Use a spatula to gently loosen the edges of the crepe before flipping it over with confidence using your fingers or spatula.
- Allow each side of the crepe to cook until lightly golden brown before flipping. Patience is key to achieving that perfect texture.
- Allow the cooked crepes to cool completely before topping them with the whipped cream so the whipped cream won’t melt.
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