These delicate and buttery French crêpes are so delicious, easy to make, and customizable with whatever sweet or savory fillings your heart desires. They’re perfect for breakfast, brunch, lunch, or even dinner!
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“I made these twice this week. The first time with all purpose flour. The second time with wheat I just milled. Both times were a hit! My daughter said they were better than the crepes she had in France last summer!” -Rose, FoodieCrush reader
You Can Make This Simple Crêpe Batter in a Blender!
I love my homemade pancakes, but when it comes to hosting brunch, crêpes are my favorite thing to make when I want to impress with little effort involved.
They’re fun to eat and everyone feels fancy and transported to France when eating them, yet they’re deceptively simple to make at home. It’s a win-win. Plus, it’s fun to have a variety of sweet and savory fillings so folks can enjoy the best of both worlds.
My basic crêpe recipe yields the lightest, laciest crêpes in no time and can be made in a blender. You want to let the batter rest for about an hour so the gluten can relax and the crêpes will be nice and light. This is a good time to flit around the kitchen or prep whatever fillings you’d like.
Cue the French music, let’s make some crêpes!
Enjoy!
My Secrets for Making Perfect Crêpes
Give it a rest. If you can plan ahead and rest your crêpe batter for an hour or so, that’s ideal because it allows the gluten to rest so the crêpes will be nice and light. You can rest the batter at room temp for an hour or two or refrigerate overnight (just remember to let the batter come to room temp again before cooking).
Find your sweet spot. I have a gas stove and medium heat is my crêpe making happy spot. With a little practice, you’ll find yours — the key is sticking with an even level of heat.
Commit to the flip. Don’t flip those babies until they’ve nearly completely set on the top then one flip is all they need. And don’t overthink it — flip quickly and with confidence!
Get creative. Both when it comes to fillings and with the presentation. You can fold your crêpes in quarters (this is usually my preferred method), or roll them like a burrito.
The 4 Ingredients in French Crêpes
The full recipe, with amounts, can be found in the recipe card below.
- Eggs — We’re using 4 whole eggs in the batter to provide structure. The high volume of eggs is what lets the batter stretch so thinly without tearing.
- Milk — Whole milk works best, but 2% may be substituted. I haven’t tested this recipe with non-dairy milks, but I worry they’ll lack the fat required to make super tender crêpes.
- All-purpose flour — You’ll want to sift the flour before adding it to the blender. Unlike traditional pancake batter, you don’t want any lumps in your crêpe batter.
- Butter — Don’t be shy, crêpes need fat and you don’t want them to stick to your pan!
How to Make French-Style Crêpes
- Blend, baby, blend! Mix all your ingredients in a blender on high speed until smooth. You can certainly use a bowl and whisk to blend your crêpe batter, but a blender is key for creating the silkiest batter.
- Let the batter rest for at least 1 hour. This allows the flour to expand and some of the bubbles to relax.
- Preheat your pan. You can use either a specialty crêpe pan or be like me and use a 7-inch, non-stick frying pan. Once the pan is hot, butter it up (and don’t be shy!).
- Batter up. Pour the batter into the center of the skillet. Use ¼ cup or your crepe will be too thick. Move the skillet around, tilting it so the batter spreads to the edges. Cook until the surface is bubbly then carefully flip the crêpe and cook on the other side. As you make, stack them with pieces of wax paper or parchment between them so they don’t stick.
- Spread and fold. To layer with spreads and other toppings, spread ¼ of the crêpe with filling, fold in half and then fold over again. Top with more spreads, toppings, or powdered sugar.
What to Put on Crêpes
Mix and match the flavors and toppings for mouth-popping bites. Better yet, if you’re entertaining, set up a little bar where folks can choose their own fillings.
Here are some of my favorite filling and topping combinations:
- Sweet and savory: Brie, pineapple jalapeño jelly, and fresh berries
- Caramel coconut: Dulce de leche, coconut spread, cocoa nibs, and coconut flakes
- Berry coconut: Coconut spread, fresh berries, whipped cream, and powdered sugar
- Tropical: Guava jam, coconut spread, flaked coconut
- Goat cheese and herbs: Goat cheese, chimichurri sauce, mango spread, almonds, fresh basil
More Savory Filling Ideas
- Soft cheeses like brie, goat cheese, ricotta, mascarpone, or Boursin
- Fresh herbs like basil, tarragon, mint, and chives
- Sautéed spinach or mushrooms, roasted tomatoes, and caramelized onions
- Stewed chicken or pulled pork
- Ham, pancetta, or bacon
- Nut or seed butters
More Sweet Filling Ideas
- Fresh strawberries, bananas, kiwi, raspberries, pomegranate seeds, or blueberries
- Cream cheese and jam
- Caramelized bananas or apples
- Toasted coconut flakes or granola
- Chocolate-covered cocoa nibs or chocolate chips
- Nutella, peanut butter, or almond butter
- Whipped cream or whipped mascarpone cream sweetened with powdered sugar and vanilla extract or almond extract
- Yogurt or ice cream
- Sugar mixed with lemon or orange zest
- Almonds, pistachios, macadamia nuts, walnuts, or pecans
- Maple syrup, caramel sauce, honey, or hot fudge
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
How to Make the Best Crêpes
Ingredients
For the Crêpe Batter
- 4 large eggs
- 1 cup whole milk
- 1 cup water
- 1 ¼ cups all-purpose flour, sifted
- 3 tablespoons melted butter, plus more for cooking
- ½ teaspoon kosher salt
Savory Topping Ideas
- soft cheeses
- sautéed vegetables (like spinach, onions, or mushrooms)
- toasted nuts
- fresh herbs
- nut butters
Sweet Topping Ideas
- whipped cream
- jams or preserves
- fresh berries or sliced fruit
- chocolate
- toasted coconut
- Nutella or caramel sauce
Instructions
- Make the batter. Mix all ingredients in a blender on high speed for about a minute. Let sit at room temperature for about an hour. Alternatively, you can refrigerate the crêpe batter overnight, just be sure to leave it on the counter an hour or so before using so it can come to room temperature.
- Cook the crêpes in a preheated skillet. Preheat a 6- or 7-inch nonstick skillet over medium heat. Once it's nice and hot, melt about a teaspoon or so of butter in the skillet (alternatively you could brush the skillet with melted butter), and use a ¼ cup measuring cup to pour the batter into the center of the skillet, moving it around so the batter spreads to the edges. Cook until the surface is bubbly then carefully flip the crêpe (with your fingers or a spatula) the crêpe and cook on the other side. Remove from the heat, place on a plate, and cover with another plate until ready to use. Be sure to butter the skillet in between making your crêpes.
- Add your fillings. To layer with spreads and other toppings, spread ¼ of the crêpe with filling, fold in half and then fold over again. Top with more spreads, toppings, or powdered sugar.
Notes
Nutrition
What to Serve With Crêpes
FAQs
Crêpes are lighter, thinner, and more delicate than traditional American pancakes. They’re also larger. The edges are slightly crispy and they have a lacy quality to them the way they cook up. In terms of the ingredients, however, there really isn’t a difference — only crêpe batter is usually a bit thinner than pancake batter.
Yes! The crêpe batter can be stored, covered, in the refrigerator overnight. Don’t store for longer than 24 hours. When ready to use, set on the counter for about 1 hour to bring to room temperature.
Cooked, unfilled crepes can be frozen for up to 4 months when tightly sealed in freezer bags. Place wax paper between each crepe or at least between every 4-6 crepes. Bring stored crepes to room temperature before separating them.
More Easy Pancake Recipes to Try
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Rose
I made these twice this week. The first time with all purpose flour. The second time with wheat I just milled. Both times were a hit!
My daughter said they were better than the crepes she had in France last summer!
Rose, you are the mother I always dreamed of being — milling your own flour! I’m so happy your daughter gave them a glowing review ;).
Breakfast Hours
Gorgeious! I Love all great flavors
Denise
I am such a crepe fan and I only enjoy them when traveling in France. Every time I have one I say to Lenny “I should really make them at home”. Your recipe looks delicious and sounds so easy .. thinking this is going to be added to our summer brunch plans!
Happy to hear it Denise!
Lily (A Rhubarb Rhapsody)
Wow! What a stunning spread! I would totally gorge myself if I set up a crepe buffet like that, love it!
Annalise
Gorgeous crepe bar! Love all of the great flavor combinations. Don’t be surprised if I show up at your house this weekend looking for brunch!
Jean
I’ll do these sweet crepes soon! With whipped cream, berries & almonds. Nice idea!
Erika
This has just given me some many ideas. My mom always wants to go out for Brunch on Mother’s Day. Need to try it at home this year. Such a lovely post!
Christine @ Cooking with Cakes
ummm your brunch table + your crepes are downright GORG!!! I think I just swooned a little with envy ;)
Melissa
These look amazing.