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

Nancy Lopez &
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)
5 from 17 votes
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Prep Time 1 hour
Cook Time 4 minutes
Total Time 1 hour 4 minutes
Course Breakfast, dinner, lunch, vegetarian
Cuisine French, international, vegetarian
Servings 4 -6


  • 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


  • 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: 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?Leave me a ⭐⭐⭐⭐⭐ review and tag me on social media @MexicanMadeMeatless or tag #mexicanmademeatless!
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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Recipe Rating


  1. 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. =]

  2. 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!

  3. 5 stars
    Great recipe! better than the one I been using for years, batter come out nice and smooth using the blender.
    Thank you

  4. 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

  5. 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.

  6. Pingback: Crepes - FabFitFun
  7. 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!

  8. 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 🙂

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

    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! 🙂

  10. 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! 🙂

  11. 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.