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French Crepe Recipe

This French Crepe Recipe makes the perfect weekend breakfast served traditional with lemon and sugar or maybe something a little more decadent like chocolate and banana! 

French Crepes Recipe

Traditional French Crepes

Move over pancakes – these French Crepes are by far my most favorite weekend breakfast! They’re so light, delicate and delicious and best of all you can fill them with whatever your heart desires! Although you can never go past lemon and sugar for a classic!

I make the batter for these the night before so they are minimal effort for a lazy Sunday morning. Serve them on the table with a bunch of different fillings so everyone can make their own.

A simple and foolproof Crepe Recipe

French Crepes are one of the easiest recipes to make at home. You only need a few basic ingredients that you most likely already have in your kitchen.

This recipe can be made in a mixing bowl with a whisk or hand mixer or an even easier method is to use a blender. You’ll get a completely smooth batter in a matter or minutes with minimal effort.

French Crepes on a plate

French Crepes Fillings

There are so many different filling option for Crepes whether you want something sweet for breakfast or dessert or a French Savoury Crepe. Here are a few of my favorites!

  • Lemon Juice and White Sugar – Sprinkle a Crepe with a few tsp of white sugar and squeeze over some lemon juice. Roll the crepe up and enjoy, perfectly sour and sweet!
  • Berry Jam and Freshly Whipped CreamSpread your favorite jam over a Crepe and top with freshly whipped cream. Either roll up or fold in quarters.
  • Nutella and Banana – This is more of a dessert style Crepe! Spread a thin layer of nutella over a Crepe and top with sliced bananas. Fold up and enjoy!
  • Peaches and Freshly Whipped Cream Slice peaches thinly and place over a Crepe. Add freshly whipped cream, fold and enjoy!
  • Ham and Cheese – Sprinkle over grated cheese and sliced ham. Grill until the cheese has melted and is bubbly before serving.
  • Smoked Salmon and Cream Cheese Spread a thin layer of cream cheese over your Crepe. Top with smoked salmon and roll the Crepe up.
  • Ham, Eggs and Hollandaise SauceFill your crepe with ham, poached eggs and drizzle over some homemade hollandaise sauce!
How to make French Crepes

French Crepes History

Crepes are a very thin pancake usually filled with sweet or savoury fillings. They’re very popular in Europe and other parts of the world.

Originally and sometimes still today Crepes were made with buckwheat flour and used as an everyday bread. It wasn’t until much later that white flour begun to be used in making French Crepes.

Are Crepes French?

Yes, Crepes are French. They originated in a region of France called Brittany. France even has a national day on the 2 of February called Le Jour des Crêpes which means ‘Day of the Crepe’!

Crepes

French Crepes in a blender?

This recipe is already so simple and easy to make but there’s a perfect way of making it with even less effort and also less chance of lumps! A blender.

If you want to make your crepe batter in a blender you want to make sure you have enough time to do this the night before. Leaving the batter in the fridge overnight lets it relax so the gluten doesn’t make them as tough and slo they wont tear while flipping.

Add all your ingredients to a blender, the flour, salt, eggs, milk and melted butter. Wizz it for a few seconds until you have a completely smooth mixture.

Cover and place in the fridge overnight!

French Crepe Ingredients

French Crepe Recipe Ingredients

1 Cup / 125g Flour – Plain all purpose or standard flour works best for this recipe. Don’t use self raising as the crepes don’t need to rise.

1/2 tsp Salt – Salt helps to round out the flavors of the crepes. It wont be salty!

2 Eggs – Make sure your eggs are at room temperature. If you store them in the fridge just remove them about 30 minutes before you start this recipe. 

1 1/4 Cups / 310ml Milk – I use whole milk for this recipe but any type of milk or milk alternative should work. 

2 Tbsp Melted Butter – The butter can be salted or unsalted. If you have salted butter remove the salt from the recipe. 

How to Make French Crepes

In a medium sized mixing bowl sieve in the flour and salt to remove any lumps. Set to the side.

Melt the butter in the microwave or in a small saucepan. Set to the side to cool.

Flour in a bowl

In a smaller mixing bowl crack in the two eggs and pour in the milk. Use a whisk to combine the ingredients together really well. Make sure there is no stringy bits from the egg.

Eggs in a bowl

Pour a 1/3 of the egg and milk mixture into the bowl with the dry ingredients. Use a whisk to combine the ingredients together well until there are no longer any lumps.

Add another 1/3 and repeat the process.

Finally add the remaining wet ingredients and the melted butter. Whisk to combine.

Cover the bowl and place into the fridge for at least 30 minutes or overnight. This will let the Crepe batter relax and stop any tearing while cooking.

When you are ready to cook the crepes remove the bowl from the fridge and give it a quick whisk.

Heat a large frypan or a crepe pan over medium heat. A crepe pan isn’t necessary but it makes the job easier if you cook crepes often.

Grease the pan with the smallest amount of butter and pour in 1/3 cup of crepe mixture. Tilt the pan to spread the batter evenly or use a crepe tool.

Cook over medium low heat for about a minute or until the top looks set. Use a spatula to flip the crepe over and cook on the other side for about 30 seconds.

Repeat with the remaining batter, adjusting the heat if the crepes are cooking too fast or getting too much color.

Fill your Crepes with your favorite fillings and either roll up or fold in half twice to get a wedge shape.

Common Questions about this French Crepe Recipe

How many people will this French Crepes Recipe feed?

This French Crepe recipe will make 8 Crepes. Usually 2-3 is a perfect serve per person but this recipe can be doubled if you would like to make more.

How to pronounce Crepes in French?

Crepe is pronounced like “crehp” but this can be tricky to say!

Why do these Crepes have no sugar?

Traditional French Crepes don’t contain sugar. They’re thin and made for filling with ingredients, those can be savoury or sweet. If you would like the Crepes to be sweet you can add 1-2 Tbsp of white sugar to the batter.

Equipment needed for this French Crepe Recipe

  • Fry Pan or Crepe Pan – If you make Crepes often I would recommend a Crepe Pan. This sides are much lower so it makes it easier to flip and also spread out the crepes. If you only them once in a while a large fry pan will do the trick perfectly! 
  • Blender – If you want to make this recipe super easy and simple I recommend using a blender! I removes all lumps in the batter and combines the ingredients in 20 seconds. 
  • Crepe Tool – Completely not ‘needed’ but super helpful. The tool helps to spread out the crepes evenly in the pan. If you don’t have one tilting the pan will do the job. 

For more Breakfast recipes check out

French Crepe Recipe

French Crepe Recipe

Yield: 8 Crepes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

This French Crepe Recipe makes the perfect weekend breakfast served traditional with lemon and sugar or maybe something a little more decadent like chocolate and banana!

Ingredients

  • 1 Cup / 125g Flour
  • 1/2 tsp Salt
  • 2 Eggs
  • 1 1/4 Cup / 300ml Milk
  • 2 Tbsp / 30g Butter

Instructions

  1. In a medium sized mixing bowl sieve in the flour and salt to remove any lumps. Set to the side.
  2. Melt the butter in the microwave or in a small saucepan. Set to the side to cool.
  3. In a smaller mixing bowl crack in the two eggs and pour in the milk. Use a whisk to combine the ingredients together really well. Make sure there is no stringy bits from the egg.
  4. Pour a 1/3 of the egg and milk mixture into the bowl with the dry ingredients. Use a whisk to combine the ingredients together well until there are no longer any lumps.
  5. Add another 1/3 and repeat the process.
  6. Finally add the remaining wet ingredients and the melted butter. Whisk to combine.
  7. Cover the bowl and place into the fridge for at least 30 minutes or overnight. This will let the Crepe batter relax and stop any tearing while cooking.
  8. When you are ready to cook the crepes remove the bowl from the fridge and give it a quick whisk.
  9. Heat a large frypan or a crepe pan over medium heat. A crepe pan isn't necessary but it makes the job easier if you cook crepes often.
  10. Grease the pan with the smallest amount of butter and pour in 1/3 cup of crepe mixture. Tilt the pan to spread the batter evenly or use a crepe tool.
  11. Cook over medium low heat for about a minute or until the top looks set. Use a spatula to flip the crepe over and cook on the other side for about 30 seconds.
  12. Repeat with the remaining batter, adjusting the heat if the crepes are cooking too fast or getting too much color.
  13. Fill your Crepes with your favorite fillings and either roll up or fold in half twice to get a wedge shape.

Notes

The French Crepe batter will keep in the fridge for 2-3 days so it's great for making a head of time.

The cooked crepes can be kept in the fridge for 1-2 days, Keep them covered to stop them drying out and reheat in a frypan before serving.

French Crepes do not contain sugar. You use fillings to sweeten them!

French Crepes Fillings

  • Lemon Juice and Sugar
  • Jam and Whipped Cream
  • Nutella and Banana
  • Ham and Cheese
  • Cream Cheese and Smoked Salmon

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Nutrition Information:
Yield: 8 Crepes Serving Size: 1
Amount Per Serving: Calories: 80Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 58mgSodium: 208mgCarbohydrates: 14gFiber: 0gSugar: 0gProtein: 5g

Nutrition information is estimated and not always correct

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