How To Make French Crepes

How To Make French Crepes | #french #crepes #breakfast #dessert #dinner

Crêpes are one of my most favorite foods and certainly my number one pancake choice. This wasn’t always the case, as I’ve previously mentioned in my How To Make Buckwheat Crepes post. But now just the smell of crepes cooking makes me crazy and very impatient for the first bite.

I think its pretty difficult to find someone that doesn’t enjoy crepes, wouldn’t you agree? I mean what’s not to love about a super thin pancake that smells of butter and can be filled with just about anything. For me savory fillings are the first flavours I envision when I think of crepes. Most of the crepes I’ve eaten have been with savory fillings and that’s how I prefer to enjoy mine. But that doesn’t mean that I’ll ever turn down a crepe dripping with warm Nutella and packed with slices of bananas, because I love those too.

Regardless of how you prefer to eat crepes I believe it is one of those foods that everyone should know how to cook. It’s really quite simple and the ingredients are staples in our kitchens, so there’s no excuse not to learn. Plus crepes are a sumptuous food with which you can impress both your family and friends. With a little planning you can turn the meal into an elegant French treat.

How To Make French Crepes | #french #crepes #breakfast #dessert #dinner

Before we get to the recipe there are a few things I want to point out. First is that when it comes to crepe recipes the variations are as vast as the filling options. I don’t believe there is a wrong or right way, but really it comes down to individual tastes. I prefer a thinner pancake so my batter recipe is quite thin. My recipe is based a several authentic French recipes that I tweaked and morphed into the one I’m sharing today, and one I’ve used for many years now. These proportions are what work for me, but feel free to adjust as desired. Cook one crepe and if it’s too thin incorporate more flour, and if you feel it’s too thick add a bit more milk.

I believe it is very important to let the batter rest at least 1 hour, as this helps in thinning the batter and incorporating ingredients well. If you’ve ever visited a small creperie stall in Paris you’ll notice their batter sits out for long periods of time. Another great tip is to not go crazy on the butter, you only need a light coating. Lastly make sure your pan is hot so the crepes cook faster and also leave those nice marks on the pancake.

Okay, here’s my crepe recipe, enjoy!

How To Make French Crepes | #french #crepes #breakfast #dessert #dinner

How To Make French Crepes

MexicanMadeMeatless.com & Nancy Lopez-McHugh
Homemade crepes are easy, inexpensive and delicious. Treat your family to a homemade French feast with these sumptuous pancakes. Have them for breakfast, lunch or dinner! (Makes: 12 crepes sized 21cm or 8.25 in crepe pan or regular pan)
4.95 from 17 votes
Save Recipe
Prep Time 1 hr
Cook Time 4 mins
Total Time 1 hr 4 mins
Course Breakfast, dinner, lunch, vegetarian
Cuisine French, international, vegetarian
Servings 4 -6
Calories

Ingredients
  

  • 1.5 cups or 220 g sifted all purpose flour
  • 1 cup or 250 ml whole milk
  • 1 cup or 250 ml water
  • 2 large eggs
  • 1 tsp salt
  • 1 tsp sugar
  • unsalted butter for pan

Equipment needed:

  • 21 cm or 8.25 in. crepe pan or regular nonstick pan
  • 1/3 cup measuring cup or ladle

Instructions
 

  • In a large bowl mix all ingredients, except the butter, until there are no lumps and the batter is well combined. Set aside for at least 30 minutes, one hour is better, or overnight in the refrigerator.
  • Heat the crepe pan or regular pan over medium high heat, melt a little bit of butter, just enough to lightly coat. Scoop batter into either a 1/3 cup sized measuring cup or a ladle, pour the batter into center of pan. Lift and swirl the batter until you've created an even sized circle. Cook for 2 minutes flip and cook for another 1 to 2 minutes. The crepe will be slightly crispy around the edges and browned in center. Remove from pan, set aside and continue making crepes until all batter has been used up. Every 3 or so crepes add a little more butter to the pan.

Notes

!Notes: I know the batter will seem quite watery or runny. If the batter is thicker then you'll end up with heavy or thicker crepes that need to be cooked longer. There are so many different recipes out there, I don't think there is a wrong or write way, everyone has their own way. These proportions are what work for me, feel free to adjust as desired. !Tips: -It's very important to let the batter rest at least 1 hour, as this helps in thinning and incorporating ingredients well - Do not add too much batter to the pan as it will cause thicker crepes and longer cooking time. - Make sure pan is hot to cook faster and leave those nice marks
Tried this recipe?Mention @MexicanMadeMeatless or tag #mexicamademeatless!

 

How To Make French Crepes | #french #crepes #breakfast #dessert #dinner

Now you’re ready to fill the crepes with whatever your heart desires, maybe it’s a fried egg, or Nutella and bananas, or perhaps a little drizzle of honey or a squirt of lemon juice. Whatever it is I hope you and yours enjoy this little taste of France. Bon appétit mes amis!

How To Make French Crepes | #french #crepes #breakfast #dessert #dinner

How To Make French Crepes | #french #crepes #breakfast #dessert #dinner

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100 Comments

  1. I just made some to make cannelonis:)..so no sugar..but thin and pretty..
    However:) I must tell you..these are the loveliest photos of crepes I have ever seen.
    There have been many I have loved..But these? Well you just raised the bar:)
    Why don’t my lights work like yours:)?
    Ahh..it’s the photographer..

  2. Nancy, I love these crepes! I would like to try them. How do you usually flip the crepe? I have problems flipping an omelette hah! hah! Wish I knew how to toss the pan to flip stuff like the chefs do on TV but I am not too keen to practice because I know I have lots to clean up after!

    1. Hi Phong! I use a spatula to lift off an edge first then flip it. Though I do also like to do the toss and flip. It’s much easier than it seems, and it’s all in the wrist — try it:)

  3. Mmmhhh, French crepes are so delicious and yours look wonderful! I love to eat mine sprinkled with light brown sugar, cinnamon and lemon juice…

    Cheers,

    Rosa

  4. I love me some crepes, my favourite topping being sugar & lemon. A classic but soooo tasty. Mmmmm!
    Janie x

  5. 5 stars
    I love crepes… because they can be sweet or savory. My mother used to own a crepe maker that you dipped into the batter and it always came out perfectly. I wish I had that now. 🙂 Lovely photos (as always). 🙂

  6. Your crepes look perfect Nancy, I love the delicate texture…and the photos are absolutely gorgeous.
    Hope you are having a great week 😀

  7. This is a different recipe than many that I’ve seen. I don’t think I’ve ever seen water used in a crepe recipe. I can see how that could help to yield a thinner crepe. My crepes are much thicker which works for some things but not for others. I love these thinner, more delicate crepes and will definitely being trying this recipe. Thanks for sharing!

  8. 5 stars
    i love crepes too / i also learned on a ski trip to Austria that a popular dish there is called Kaiser Schmarren / i was too dumb then to inquire about it so it was a while later i discovered that it is basically ruined pancakes / you know when you make crepes or pancakes that the first one or two dont come out as perfect as you would like so put them aside and when there is enough scramble them up (scramble them up like eggs) with some butter and sugar and raisins and apples and makes a nourishing and invigorating dish, esp when skiing / the real reason i wanted to comment, however, is to thank you for arranging the recipe and a picture of it for a ONE page print out ! this is a thoughtful thing to do on a food blog, lemme tell ya

    1. Thanks for sharing Katherine! That is a new dish to me but certainly one I would really enjoy. Glad you enjoy the print out option I provide for my recipes.:)

  9. Yes, we were on the same wavelength…and your crepes look terrific! Next up has to be a savory filling….yum!

      1. Lovely receipt,I love my with coconut ,sugar and lemon.Have you try savoury one . My mum used to do it with a little bit of turmeric powder,spring onions,green chilli,, coriander leaves and a pinch of salt.It’s yummy .you can eat it plain or with chutney or salsa .

  10. okay / all set to go / this is the first crepe batter i put water in and no butter !

    the filling will be freshly steamed spinach just purchased from the farmers’ market and a little super good parmigiano / fresh herbs ? um yum

  11. Hi Nancy, your crepe look delicious and very well done. Beautiful pictures. I love to make crepe cake, make 12 pieces of crepes, spread vanilla cream or any other flavor on each layer of crepes. Stack together, decorate as desire. Chill till firm before cutting. The best flavor is tiramisu crepe cake. 😉

    Have a lovely weekend.

  12. I have had great crepes in Paris and bad ones. I think your tips are right on the money for making a thin crepe that doesn’t tear. I am yet to make gluten free ones but must try.

  13. 5 stars
    Your crepe is thin and just the way I like it. I have to give this a try myself. My family really enjoys making their crepes stuffing their favorite fillings. Thanks for the recipe and now I can’t wait!

  14. 5 stars
    I am so happy with your recipe…your instructions are good and its really simple. I made them today and they taste wonderful. I was worried because it was my first time and I tend to mess up recipes the first time. I made savory ones and stuffed them with roasted mushrooms and my own pasta sauce. It turned out so nicely 🙂 Thanks for sharing!

  15. Your recipe and pictures have really motivated me to give it a try. I had crepes for the first time in Greece just a few weeks ago, now that I’m not that’s all I’m craving! I’m so happy I found your recipe; sounds simple enough for a beginner!!

    1. Hi Crystal,

      Thank you so much. I’m sure you’ll have great success with the recipe and your first time. It only takes a couple of crepes to really get the hang of shaping and cooking them as you like. Enjoy and please do let me know how it went.:)

  16. 5 stars
    So I have been really craving Crêpes a lot lately, and decided finally to make them for dinner. I went through many recipes, and so many of them just weren’t appealing. I found a recipe for a filling that sounded interesting, and it included a Crêpe recipe, but I found your recipe too… There was just something about yours that was extra appealing. So I made the filling from the recipe, but I used your Crêpe recipe.

    Let me tell you, they were perfect! The texture and taste was amazing. My family loved them very much, and so did I. I have to say, this is one recipe that I will be using forever. Thank you so much for giving me a way to satiate my Crêpe craving!

    Also, I photographed it, so uh, you may just find them on my website. =]

  17. 5 stars
    I made these today for the first time and they were absolutely perfect. Thanks so much for the fantastic recipe. I was wondering how well this recipe doubles or even triples? I have a big family reunion coming up and I love the idea of making my own Crepe bar.

    Thanks so much!

    1. Hi Jordyn! My pleasure and glad you enjoyed the crepes as much as we do. I think it would double and triple well, but I have not done it myself. Go on give it a try and see. Have a great family reunion!

  18. 5 stars
    Great recipe! better than the one I been using for years, batter come out nice and smooth using the blender.
    Thank you

  19. Hi!! Lovely pictures! Makes me hungry now. I’m supposed to be making some crepes later, both sweet and savoury and chanced upon your site. I have a question though, why do some crepe recipes calls for water and some uses just milk? Does the water have any special effect in the batter? Also, I have tried some crepes that are more chewy than others. What in the batter makes it chewy? Sorry for the many questions! I went through many recipes and saw the variations and I’m just dying to know the difference! Hope to get a reply, thank you in advance! X

    1. Hi Claire,

      Thank you! The use of water versus milk, or a mixture, is a matter of personal preferences. You may even find some recipes that use cream. I have used both only milk and the mixture of milk-water as called for in the recipe for many years and have never found there to be any problems. The consistency of the batter can be affected by how much liquid is in it and also how long you’ve allowed it to sit. In my personal experience, the less liquid and sitting time make tougher crepes that are very difficult to handle. The amount I use is a result of many experimenting to achieve a pliable and slightly chewy crepe.

      I hope this answered your questions. And I’m sorry for the delayed response, my comments form (for some crazy reason) trapped your comment in the wrong folder. Have fun and enjoy those sweet & savoury crepes! ~Nancy

  20. 5 stars
    Thank you, very nice recipe. I wasn’t able to keep my heat as high as you recomended because of the cast iron pan, but with the adjustment to he heat your recipe was delicious!!! Much better than previous ones I have used.

  21. Pingback: Crepes - FabFitFun
  22. 5 stars
    I’ve been using this recipe for the past several months now. I always have batter in the fridge and make them as needed, in a frying pan. My family and I eat them every day, almost. Sweet or savory. We love them! We own a crepe maker and crepe pans but with your recipe I never have to use them, saving me a lot of time and first crepes are always perfect and buttery every time! Thanks so much for sharing!

  23. If you’ve never tried, you can replace the water with beer or sparkling water. The bubbles will make them even softer. This is how we make them in the North east of France 🙂

  24. Hai. I ve been wondering why you recipe doesnt include butter in the batter? Will i give a better flavour and aroma with butter ?
    Thanks

    1. Hi Frans,

      I don’t include it because I use quite a bit of butter to grease the crepe pan, this does impart a delicious buttery scent and flavour to the crepes.

      You are welcome to experiment with the recipe and test out the butter — I’m sure it will taste great! Just do remember that when you add more liquid to the recipe you may need to compensate in flour. Enjoy! 🙂

  25. HI, I am trying this recipe today and I hope it turns out well, but I have a question on making batter? How do you make them smooth, no lumps? Do you use the blender?
    BTW, your pictures look scrumptious. They make my tummy growling. 🙂

    1. Hi Hanah! I like to measure out the flour then, if I have time, I’ll run it through flour sifter or a fine sieve. Then to mix the batter I just use a metal whisk until it is smooth — but letting the batter rest really helps avoid any lumps and achieve that perfect smooth batter. I have heard of people using the blender, so you could also try that if pressed for time.

      Thanks so much and enjoy those crepes! 🙂

  26. 5 stars
    Thanks, this is way better than the number one google result “Alton Brown’s” or whatever. His might not be that bad if he had any idea how to explain how to do anything. It leads you to think you should blend butter into the batter. I think that made it impossible to make crepes out of the batter that I spent a lot on getting nice ingredients for… anyways my second recipe i tried was this and they just keep coming out better and better, you explain everything very well. I think the touch of salt and sugar makes them perfect for anything, but maybe ill tweak the proportions based on what i expect to fill it with. So far I have done strawberry banana nutella powdered sugar and it was perfect and i have done sweet sliced ham and gruyere and it was also amazing. I think for a regular pan you should put the stove to about 6/10 and consider the butter will burn kind of quick unless its good. I think a temp around there allows you to really brown them over a minute or so, and crisp them as you like. The picture of the stack, implies you can stack them and eat them later but i notice they get.. less delicious after sitting for a minute. Well all you have to do it put the right back in the pan for like 20 seconds each side to get them warm again and you can crisp them further. So happy I tried this recipe, thanks.

  27. 5 stars
    I am dying to make these as i saw a delicious recipe on YouTube involving crepes it was a standard bechamel with gruyere cheese,chives and ham added that is placed in the middle of the crepes rolled put in a baking dish topped with remaining sauce and an extra layer of cheese and baked until bubbly and browned the usual recipe i use for crepes is quite thick and dosent spread far even on lowest heat and tend to tear when i roll them so i will be trying this with the recipe i stated i hope i dont break them in the pan thankyou for posting this recipe

  28. 5 stars
    I love this recipe, so easy and they tasted great! Always making these and I can never seem to find a good recipe, they always come out wrong. So I’m thankful I found this one! 😀

    1. Hi Monica,

      I would advice against storing filled crepes. They will turn soggy after a long period, if you’re doing it for I’d say under a half hour it should be ok, but really think it’s best to fill right before serving. Also this way your crepes can be slightly warm when you serve and taste better.

      1. Thank you for the advice. I’m taking a stack of crepes to my granddaughter in college who loves crepes stuffed wit nutella or apricot jam. I will take them unfilled and will also take a small jar of nutella and jam.

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