French-style crêpes
Get into the art of making French-style crêpes with the right batter consistency, pan technique, and how to nail that tricky flip for delicious crêpes every time.
Ingredients
 | 2 cups (250 g) of all-purpose flour |
 | 4 eggs |
 | 1.5 cups of milk |
 | 1/4 cup melted butter |
 | 1/2 teaspoon of sugar |
 | Pinch of salt |
 | 2-3 tablespoons of any cooking oil, such as vegetable oil, canola oil, etc. |
How to make crepes
- Melt the butter in a large microwave-safe bowl.
- Mix together the flour, milk, eggs, melted butter, sugar, and salt in a bowl.
- Whisk vigorously until the batter is completely smooth.
- Rest the batter for a few minutes while you heat the pan.
- Heat a skillet over medium heat and lightly grease it with oil.
- Pour a ladle of batter into the skillet, swirling to spread evenly.
- Cook for 1-2 minutes per side, flipping with a spatula once the edges lift and the bottom is golden.
- Repeat with the remaining batter to make 4–6 crêpes.
- Serve warm.
I always find that making crêpe batter is quite straightforward. A bit of flour, eggs, milk, a pinch of salt, sugar, and a little melted butter. Make it smooth and fluid and let it rest for 5 minutes so the flour hydrates and the gluten relaxes.
The part I find the trickiest is flipping the crêpe.
Over the years, I’ve figured out that heat matters here, so use a non-stick pan over medium heat. And then the moment of truth, the first flip. Using the spatula, detach all the sides of the crêpe and then slide the spatula underneath.
I have found that half-hearted flipping leads to folding and tearing, so my big tip is to just go for it. In any case, they say the first one is almost always a gift to the chef, so you might as well have a taste and enjoy.
Crêpes are the French version of pancakes, but unlike pancakes, they can be sweet or savory. Sweet crêpes are made from regular all-purpose flour, while savory crêpes are made from buckwheat flour.
You can all sorts of ingredients in a crêpe. For sweet crêpes, everything from chocolate, fruit, and ice cream and for savory savory crêpes try cheese, lettuce, ham, and eggs. Whatever catches your fancy!
Similar recipes
If you like this recipe, you may also like:
French-style crêpes
Equipment
Ingredients
- 2 cups of flour (250g)
- 4 eggs
- 1.5 cups of milk
- 1/2 teaspoon of sugar
- pinch of salt
- 1/4 cup melted butter
- 2-3 tablespoons of cooking oil
Instructions
- Melt the butter in a large bowl in the microwave.
- In a bowl, mix together the flour, milk, eggs, butter, sugar and salt.
- Whisk vigorously until the batter is completely smooth.
- Let the mixture rest while heating up the pan.
- At medium heat, grease the skillet with the cooking oil.
- Scoop a portion of the mixture into the skillet to cook the crêpe, flipping it over with a spatula to each side after 1-2 minutes. Remove from skillet when golden brown.
- Repeat with the remaining mixture to make the rest of the crêpes (should be 4-6 crêpes in total).
- Serve while warm.
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
Sweet options:
- Classic sugar and fresh lemon juice.
- Nutella or melted dark chocolate with sliced bananas.
- Strawberries and whipped cream.
- Salted butter caramel.
- Jam or chestnut spread.
- drizzle of honey and toasted almonds.
- Chopped apples sautéed in butter with a splash of rum.
Savory options (technically galette-style, but same idea):
- Spinach and goat cheese.
- Ham, grated cheese, and a soft egg in the center.
- Smoked salmon, crème fraîche, and dill.
- Sautéed mushrooms with garlic and parsley.
How to store it?
Crêpes keep surprisingly well if you handle them properly. Let them cool completely before stacking, otherwise trapped steam will make them sticky.
Place a small sheet of parchment paper between each crêpe to prevent them from clinging together, and then place in an airtight container. Stored in the refrigerator, they’ll stay fresh for about two to three days.
For longer storage, crêpes freeze very well. Stack and store them in the same way with parchment between each layer.
To reheat, warm them briefly in a dry or lightly buttered pan for about 20 to 30 seconds per side. The microwave works if you’re in a rush, but it might have a softer texture rather than that freshly made feel.
