French crepe recipe (or crepes francaises) – the only crepe recipe you’ll ever need. Easy, basic recipe for the perfect French crepe at home -tips & secrets included.
Thin and buttery, these crepes are simple breakfast that can be accompanies with both sweet or savoury fillings and/or toppings. Family recipe from my nana’s cookbook. It’s the only crepe recipe you’ll ever need.
Wonderfully easy to make, these basic French crepes have been served at my family table for generations. They are perfectly thin and light with crunchy edges and they carry a delightful buttery taste that melts in your mouth. Usually whenever I make these, my boys fight over who gets to eat the first crepe.
- Milk -fresh milk from cow, sheep or goat. Approximately 3% fat content at maximum
- Eggs – free range, organic is best
- Flour – finely milled white non bleach flour ( or Italian 00 flour)
- Butter – just makes all taste better
WHAT ARE CREPES?
Crepes are a type of pancake that is thin, light, perfectly soft with crunchy edges. They are a widespread all across Europe – with each country having it’s name and variations. Each crepe recipe however calls for a few basic ingredients – flour, eggs, milk. Salt and sugar are optional. Crepes can be enjoyed with both sweet or savory filling and/or toppings.
HOW TO MAKE French Crepes
1st: Prepare the batter by using blender (best) or hand mixer. Using a ladle pour over batter onto crepe pan to cover the bottom.
2nd: When edges start to separate from pan flip crepe over. Cook for a while and stack onto remaining crepes.
- In a sauce pan melt butter, then add milk to reach the same temperature of liquid ingredients. Otherwise, if you mix melted butter with cold milk the butter will harden again.
- Adjust the thickness of the crepe by adding 3/4 of a full ladle of the crepe mix. We love our crepes thinner. Therefore, when I pour crepe mix into the crepe pan, I add just about what’s needed to cover the bottom of the pan. If you love them thicker tough, add a pinch more.
- When the edges of the crepe start to separate from pan, flip the crepe over using a wooden spatula – that way crepes won’t overcook & become to crisp and try.
- Use a thin bottomed crepe pan – using a regular pan to make crepes takes so much longer in my experience.
- Stack crepes over one another when cooked and leave to cool for about 10 minutes before eating. That way, natural heat from crepes, stacked over one another will make them so much softer.
If you are a crepe/pancake lover – I also recommend checking out our Greek Yogurt Pancakes – they are so soft and delicious, made entirely with Greek yogurt.
WHAT IS THE DIFFERENCE BETWEEN FRENCH-STYLE CREPE AND OTHER EUROPEAN CREPES?
Not much really, the ingredients are the same, but the quantities differ in each crepe recipe. Some have sugar, others call for butter, salt, cacao, etc. At the end of the day all crepes consist of the 3 main ingredients we mentioned above – milk, eggs, flour.
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- Leftover chicken tagliatelle (20 minutes)
- French Frozen (Whole) Chicken in Instant Pot
- Tuscan Red Cabbage Soup with Beans
- Italian Borlotti Beans Soup (Cranberry Beans soup)
French Crepe Recipe (crêpes Françaises)
- 2 cups /500/ ml whole milk
- 3 eggs medium
- 3/4 cup / 200/ g flour
- 3 tbsp butter melted
- Pinch of salt optional
- Pinch of sugar optional
1 cup = 250 ml
- In a small sauce pan melt butter on low temperature, then add milk to warm it up slightly if it has been previously in the fridge. Milk, butter and eggs (ideally) need to be at room temperature (or at least similar temperatures) to ensure batter is smooth, not lumpy.
- Then, in a mixing bowl combine lukewarm milk, melted butter, eggs, flour sugar and salt. Mix with stand mixer/blender until no lumps are visible.
- Preheat crepe pan, then using a ladle pour some crepe mix onto the pan to cover the bottom and let cook. Flip crepe over once edges of crepe start separating from pan. Let cook on both sides.
- Let cool and serve with sweet (like honey or jam) or savory filling. See above recipe for more tips and ideas.
- Use blender to make the perfect smooth crepe batter, instead of mixer.
- Brush pan with butter slightly before each crepe – optional.
- Use non-stick, non-toxic crepe pan or well seasoned cast iron pan.
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