Last updated on June 18th, 2021 at 09:30 pmJump to Recipe
French Crepes Recipe [Video]
Learn how to make sweet and buttery, melt in your mouth French Crepes with this easy and simple recipe! Along with the endless filling choices, they make brunch more fun!
Easy Crepes Recipe
Crepes are buttery, delectable, versatile, and a joy to eat! Learning how to make crepes is one of the essential skills you will need as a home cook. This was a favorite growing up and now, I am sharing with you how to make them. For sure, you love them as much as I do!
Learning how to make them is so convenient. I simply make them anytime I crave them. Instead of going out to buy some, I just enjoy them at home with unlimited stuffing, either sweet or savory.
They are almost like pancakes, but they are way thinner. The ingredients needed for both breakfast favorites are almost the same, just without any leavening agent to maintain the thinness.
So, if you are a pancake master, I am sure that you will find this recipe easy! Let’s get started!
What are crepes?
They are a very thin version of a pancake that is enjoyed either for breakfast or dessert. These originated from France and were eaten as a sort of bread. When serving them, it is either you fold them or use them as a wrap with filling inside.
Ingredients for Crepes:
- Flour – all-purpose yields a smooth batter
- Eggs – together with the flour, eggs build the structure
- Salt – adds flavor
- Milk – thins out the batter and lends flavor, too
- Butter – adds flavor and makes the crepes soft and delicate, more is needed to grease the pan
How to make crepes from scratch:
- Combine: Combine the eggs and milk in a bowl and the flour and salt in another. Then, add the wet mixture to the dry mixture in portions. Do this while whisking until everything is incorporated smoothly. Then, pour the melted butter and mix.
- Chill: Cover the bowl of batter with cling wrap then refrigerate. Let it rest for at least one hour.
- Cook: Heat a pan and grease the surface with butter. Pour about 1/4 of the batter and tilt the pan to distribute the batter. Make sure that the batter spreads out thinly and evenly. Cook for about a minute or less, flipping when the top surface already looks set.
- Serve: Once done, serve warm with your favorite topping or filling.
Homemade crepes variations:
- You can add sugar to make it a nice dessert type.
- Add cinnamon or nutmeg and other earthy flavors for savory ones. Or, use buckwheat flour which is good for a savory kind of crepe.
- Change up the flour and you can change the texture. You can experiment with whole wheat or self-rising flour if you like.
What if your crepes become rubbery?
They become rubbery because of the gluten in the flour. So, you may either opt for a gluten-free one or increase the wet-to-dry ratio.
Can I make them gluten-free?
Sure, you can make gluten-free crepes! Just replace the flour with either buckwheat, oat, or almond. If you choose to use oat flour, make sure that it is a certified gluten-free one because oats are prone to cross-contamination.
What to serve with?
Put some eggs, ham, cheese, or sausage for a savory twist. Be creative!
More delicious breakfast recipes:
- Brioche Bread
- Apple Pie Danish
- Cheesy Hashbrown Casserole
- Turkey Grilled Cheese with Crescent Dough
- Banana Bread
Can I make them in advance?
Yes! You need to rest the batter which allows you to make it a day ahead. Or, simply make a huge batch, then put wax paper in between each piece.
Stack the crepes and place them in a resealable plastic bag. Refrigerate them for up to 5 days or freeze for up to 2 months.
- You may use a blender to combine all the batter ingredients.
- Add food coloring to the batter to make colorful ones.
- For a vegan version, use olive oil for the fat and choose plant-based milk. Omit the eggs and add baking powder to add support.
French Crepes Recipe
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup sugar optional but recommended
- 4 large eggs
- 1 1/2 cups milk
- 4 tablespoons melted butter + extra for cooking
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- In a large mixing bowl stir together the flour and salt, set aside.
- In another medium bowl whisk together the eggs and milk, plus sugar if using. Whisk well.
- Pour the egg mixture into the bowl with the flour mixture, a quarter at a time, whisking together after each addition until smooth.
- Add the melted butter and stir until combined.
- Cover the bowl with plastic wrap and place it in the fridge for 1 hour or overnight.
- Place a medium non-stick frying pan or crepe pan over medium heat.
- Using a kitchen brush, brush the pan with melted butter and pour in about a ¼ cup of crepe batter.
- Tip the pan around to spread the batter evenly and cook for about 30 seconds to a minute, or until the top has set, then flip the crepe using a spatula or your hands, and cook for 30 seconds more.
- Serve the crepes filled with Nutella and berries on the side.