The Best French Crepes

This French Crepe Recipe is simpler to make than you think. Light, delicate and delicious, homemade crepes are so versatile and great with a variety of fillings. The crepe batter comes together in less than 1 minute with the help of a blender.

Have you ever been to Paris? And enjoyed a crepe filled with chocolate at the foot of the Eiffel tower while taking in the magic of the City of Lights? Or perhaps, you’re a savory fillings kind of person and order yours with gooey, stretchy cheese.

The first time I tried an authentic crepe, I was smitten at first bite. Light, airy and perfectly thin crepes stuffed with strawberries and cream. They were heavenly.

Would you believe they’re incredibly easy to make at home and without any special tools? I made you the best and easy Crepe recipe that’s super simple. The simple batter of flour, eggs, melted butter and milk whips up in a blender and you can even make it in advance.

We always make extra so we can pile them high to make a decadent but light crepe cake but they’re fantastic for brunch and breakfast.

Simple Pantry Ingredients You Will Need

This easy recipe to make crepes has just a few simple ingredients with slight variations for savory crepes and sweet crepes.

• Dairy – I like to use Half and Half as it has a richer flavor than just using whole milk. If you want to use a non-dairy substitute like almond milk, oat milk, or soy milk, they will all yield successful results but the batter may be a little thinner.
• Eggs – Large eggs at room temperature work best.
• Water – Room temperature water, make sure it’s not cold.
• Flour – Regular all-purpose flour is my go-to choice for crepes but you can use whole wheat flour or gluten-free flour.
• Butter – Unsalted butter is used for this recipe. If you use salted butter as a substitute just add less salt.
• Salt – Kosher salt works best for these crepes.

For the full ingredient list and instructions, see the recipe card below.

How to Make Crepes

This is, by far, one of my favorite crepe recipes. It’s simple, quick and always perfect. Don’t worry if the first crepe doesn’t work out, it’s similar to cooking American-style pancakes in that the first one is always a fail.

1. Make the batter. Add the milk, melted butter, eggs, flour, salt and water to the pitcher of a blender and blend until smooth.
2. Rest. Let the batter rest briefly so the bubbles subside, this ensures a perfectly light crepe. Cover the crepe batter with plastic wrap and refrigerate until ready to use. Allow the batter to come to room temperature before cooking.
3. Cook. Heat a large nonstick pan or a crepe pan over medium heat. Pour a bit of batter in the center of the pan and spread the batter into a thin layer to create a thin pancake. Cook until golden brown and the edges of the crepe begin to dry. Using an offset spatula, flip the crepe and cook for a few more seconds on the second side. Transfer the cooked crepe to a platter and keep warm.
4. Serve. Plate with a sprinkle of powdered sugar and fruit or fill them with a light whipped cream.

Be sure to wipe the pan clean with a paper towel in between each crepe so they cook evenly and don’t start to brown too much.

Don’t skip the rest period for the crepe batter, it really does help your crepes become smooth and perfect. Even better, make the batter the night before and it will be ready for you in the morning!

That’s it! How EASY is that??? And if you want to make Gluten Free Crepes, you can use your favorite gluten free flour in place of the all purpose flour. I don’t find the texture to be much different at all so you can make a whole batch of gluten free crepes and nobody will even know.

What is a Crepe?

A crepe is just very thin french-style pancakes without a leavening agent and can be savory crepes or sweet crepes.

Crepes are, typically, served with a variety of fillings from the very simple like sugar or fruit to the super fancy like crepe suzette which is a popular dessert crepe. They’re also used to create light, airy Crepe Cakes which is one of my favorite desserts ever!!!

The Difference Between a Crepe and a Pancake

Simply put, a pancake recipe requires a rising agent in it, such as baking powder or baking soda, which makes it fluffy and light. A crepe does not include a rising agent making them, flat, thin and pliable, perfect for your favorite fillings.

Crepe Fillings and Suggestions

I’m definitely a dessert crepe fan but here are some of my other favorite toppings for you to try.

• Sauteed spinach and swiss cheese
• Fresh Fruit, like strawberries, blueberries or bananas
• Ham and swiss
• NUTELLA
• Strawberries and cream
• Strawberry Jam
• Fig Jam and Brie
• Orange Marmalade
• Chicken Fajitas!

OR….how about artichoke, spinach and chicken for a hearty, yet light dinner. Or a little tomato jam and cheese. OR the toppings for these strawberry crostini.

How to Store Leftovers

Transfer leftover crepes to an airtight container with a piece of parchment in between each crepe. This will help prevent your crepes from sticking together while they’re being stored in the refrigerator.

More Easy Crepe and Pancake Recipes

• Strawberry and Cream Crepe Cake
• The Best Lemon Ricotta Pancakes
• The Best Buttermilk Pancakes
• Blueberry Pancakes
• Lemon Mascarpone Crepe Cake

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