Soft, thin, delicate, and super delicious, crepes are one of the most versatile French recipes, and also one of the simplest. Often served as a dessert or sweet brunch item, they are wonderful wrapped or folded around berries and whipped cream, but they’re also amazing when turned into savory wraps with cooked meat and cheeses. You might also like to learn how to make the very best chocolate chip pancakes, or my easy French toast casserole.
What are Crepes?
Crêpes are ultra-thin pancakes, common in France. They can be made sweet or savory, and found in all types of French eating establishments, from street carts to fancy restaurants.
Why You’ll Love This Recipe
Ingredients In Crepes
Here’s everything you need:
Flour: Regular all-purpose flour makes delightful crepes. I’ve also tested this recipe with gluten-free 1:1 flour, and that works too! Milk: To thin the batter to the perfect consistency. Eggs: Eggs give the crepes structure and flavor. Oil: Use neutral cooking oil, like vegetable oil or canola oil. You can also use melted butter if you prefer. Salt and Sugar: Just a bit of each gives this recipe the perfect amount of flavor without being too sweet or too salty.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make The Best French Crepes
Recipe Tips
A blender will make the smoothest crepe batter. This is my preferred method! Stop and scrape down the sides of the blender at least once during the mixing process. To make crepes without a blender: Start by adding the dry ingredients first, eggs, and then add part of the liquid and whisk, once you get a paste-like consistency then add the remaining liquid and whisk again. If you try to mix everything together at once you’ll end up with a clumpy batter. Let the batter rest: However you mix the ingredients, you should try to let the French crepe batter rest for about 30 minutes before cooking it. This gives the gluten in the flour time to relax, resulting in silky smooth crepes. Pan Choice: If you don’t have a specific crepe pan, the next best choice is a large non-stick skillet. You can also use a very well-seasoned cast iron pan. The quarter-cup amount of batter used here is perfect for a 10-inch pan. You may need to use more if your pan is larger. Make Ahead: The batter for French crepes can be made up to 1 day ahead of time and stored in the refrigerator. Whisk until smooth before using. Save Time: If you want to make the cooking process go more quickly, and especially if you are doubling the recipe, use two pans at once. Make them gluten-free: I tested this recipe with 1:1 gluten-free flour as well as all-purpose flour. Both were perfect!
Storing Tips
Store leftovers in the refrigerator for up to 3 days. It’s best to store the crepes rolled up, or flat, separated by parchment paper.
How To Freeze Crepes
To freeze, roll the crepes up and then flash freeze for an hour. Once firm, transfer them to a zip-top bag. You can also freeze the crepes with fillings inside. Freeze for up to 3 months. When you’re ready to enjoy the crepes, allow them to thaw in the fridge or at room temperature until they are soft and pliable. Reheat in a dry skillet if needed.
How to Serve French Crepes
This French crepes recipe can be used in sweet or savory preparations. For savory crepes, roll them around ham and cheese, shaved steak and mushrooms, or scrambled eggs. Sweet crepes are delicious with Nutella, fresh berries, whipped cream, sweetened condensed milk, fruit compote, and more!
What is Crepes Suzette?
Crepes Suzette is a particular way to serve crepes, as a delicious dessert. Crepes are cooked and then added to an orange-infused caramel syrup. Lastly, the pan is doused with cognac and Grand Marnier and then lit on fire. This type of dish is similar to bananas foster, as it is typically offered to be cooked tableside since the preparation is so entertaining!
What is the secret to perfect crepes?
I think that the most important tip is to let the crepe batter rest for at least 20 minutes. You can skip this step, but your crepes won’t be as smooth as they could be.
What type of flour is best for crepes?
You can use regular all-purpose flour to make crepes. Pastry flour can also be used. Sometimes crepes in France are made with buckwheat flour, which is a non-wheat flour that will produce a different type of crepe. I’d advise against using whole-grain flour, as the crepes will not be light and fluffy. Keep this recipe in your back pocket! (Pin it!) Your family will love enjoying these classic French Crepes for breakfast, lunch, and dinner! © Little Sunny Kitchen
