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Classic French Crepes Recipe

Classic French Crepes Recipe

By What’s Baking

Delicate, paper-thin pancakes with crisp edges and tender centers that can be filled with sweet or savory ingredients for a versatile French classic.
Difficulty:
Beginner
Prep Time:
10 mins
Cook Time:
20 mins
Serves:
10 crepes
An overhead shot of perfectly golden crepes stacked in a casual spiral on a vintage white porcelain plate, with one crepe partially folded to reveal its delicate texture. In soft natural morning light, the edges catch a subtle golden glow, highlighting their lace-like thinness. Surrounding the plate, scattered fresh berries, a small bowl of Nutella, sliced bananas, and a dusting of powdered sugar create colorful contrast against the neutral linen tablecloth. A copper crepe pan sits nearby, suggesting the traditional cooking method, while a small pitcher of maple syrup waits to be drizzled over these paper-thin French pancakes.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">125g plain flour</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">300ml milk</li><li class="ingredients-single-item">25g unsalted butter, melted, plus extra for cooking</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">1 tbsp sugar (omit for savory crepes)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Crepe pan or 20-24cm non-stick frying pan</li><li class="equipment-single-item">Blender or food processor (optional)</li><li class="equipment-single-item">Ladle or measuring cup</li><li class="equipment-single-item">Offset spatula or thin turner</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Add the flour and salt to a large mixing bowl and make a well in the center. Crack the eggs into the well and start whisking gradually, drawing in flour from the sides. The center will become thick and smooth - don't worry if there are small lumps at this stage.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually whisk in the milk until you have a smooth, thin batter with the consistency of single cream. This gradual incorporation prevents lumps from forming. Stir in the melted butter and sugar (if making sweet crepes). For even smoother results, you can blend the ingredients in a blender or food processor.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Allow the batter to rest for at least 30 minutes at room temperature, or ideally for 1-2 hours in the refrigerator. This resting period is crucial as it allows the flour granules to fully hydrate and the gluten to relax, resulting in more tender crepes that won't tear easily.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Heat your crepe pan or non-stick frying pan over medium-high heat. When the pan is hot, add a small knob of butter and swirl to coat the surface. Pour excess butter into a small bowl - you'll use this for subsequent crepes.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For a standard 20-24cm pan, pour about 60ml (4 tablespoons) of batter into the center of the hot pan. Immediately lift and tilt the pan in a circular motion to spread the batter evenly across the surface in a thin layer. Work quickly - the batter starts setting almost immediately!</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cook for 1-2 minutes until the edges start to curl slightly and the underside is golden brown. You'll know it's ready to flip when the top surface no longer looks wet and small bubbles form.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using your spatula, gently loosen the edges, then confidently flip the crepe in one smooth motion. Don't worry if your first flip isn't perfect - the first crepe is often considered the "test" crepe! Cook the second side for about 30-60 seconds until golden spots appear.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Slide the finished crepe onto a warm plate and cover with a clean tea towel to keep warm. Continue with the remaining batter, adding a little butter to the pan between each crepe. You can stack them directly on top of each other - they won't stick together.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Serve immediately with your favorite fillings, or allow to cool before storing. Crepes can be kept in the refrigerator for up to 3 days, separated by parchment paper, or frozen for up to a month. To reheat, warm gently in a pan or microwave until just heated through.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 crepe
🔥 Calories: 105 calories
🥑 Fat: 4 g
🧈 Saturated Fat: 2.1 g
🍞 Carbohydrates: 13 g
🍭 Sugar: 2 g
🍗 Protein: 3 g
🫀 Cholesterol: 45 mg
🧂 Sodium: 80 mg

Chef’s Notes

A few helpful details for making this recipe.

Why should crepe batter rest before cooking?

Resting crepe batter for at least 30 minutes (or ideally 1-2 hours) allows the flour to fully hydrate and the gluten to relax. This crucial step results in more tender crepes with better texture that won't tear easily when cooking or flipping.

What's the difference between crepes and American pancakes?

French crepes are much thinner and larger than American pancakes, with no leavening agent. They're cooked quickly on one side then briefly on the other, resulting in delicate, flexible pancakes perfect for folding around fillings, while American pancakes are fluffy, thick and typically eaten stacked.

What are the best fillings for sweet and savoury crepes?

Popular sweet fillings include Nutella, fresh berries, sliced bananas, lemon and sugar, or whipped cream. For savoury options, try ham and cheese, spinach and feta, mushrooms with herbs, smoked salmon with cream cheese, or eggs with cheese and herbs.

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