This easy to follow French Crêpe Recipe is a simple tutorial to walk you through how to make paper-thin French Crêpes at home! Plus, sweet, savory, and breakfast crêpe ideas.
Whenever I cook something particularly “fancy”– I like to impersonate the adorable, the fabulous Julia Child, and declare “Bon Appétit!” as I set the food on the table.
(Super fancy food is also a great excuse to… uh… sit at the table instead of eating on the couch. Being an adult is full of baby steps.)
Is anyone else here a Julia fan? I am! I love to watch clips of her old cooking shows online, and whenever I need a French recipe that’s guaranteed to succeed– she’s my gal. Her recipes have never failed me, and are always delicious.
This recipe for French crêpes is easy based on hers, and is sure to leave you with a stack of delicious, ultra-thin French pancakes.
Are French Crêpes Hard to Make?
No. If you can make the fluffier American-style pancakes, you can make crêpes too! But there is a technique that you might need to practice.
With American pancakes, you pour the batter out onto a hot griddle, and wait for one side too finish cooking, and then flip. With French crêpes, you’ll hold the hot pan off the heat with one hand, add the batter with the other hand, and swirl, swirl, swirl.
Coat the entire pan, and then set it back on the heat and let it cook. Then flip, finish cooking, and set the crêpe aside to cool.
Repeat. And then repeat again.
Keep in mind, if you have trouble getting the crêpe “just right,” remember that, just like with flipping pancakes, it gets easier with practice.
Do I Need a Special Pan to Make a French Crêpe Recipe?
Absolutely not! I usually just use a non-stick omelette pan for mine, but sometimes I break out the fancy crêpe pan
Sweet Crêpe Ideas:
- Dust the crêpes with powdered sugar
- Serve them with Nutella + berries
- Serve them with berries + drizzled with a little Amaretto
- (Breakfast Idea): Fill with applesauce, and top with warm blueberries
- (Dessert Centerpiece): Chocolate Crêpe Cake with Bourbon
Savory crêpe ideas:
- Fill with white cheddar, rosemary, + apple slices. Heat over medium-low until cheese melts.
- Fill with mozzarella or Boursin cheese + tomato slices. Heat over medium-low until cheese melts.
- Smear with cream cheese, and fill with smoked salmon and fresh dill.
- 1 cup flour
- 2/3 cup cold milk
- 2/3 cup cold water
- 3 eggs
- 1/4 tsp salt
- 3 TB melted butter OR melted coconut oil, plus more for brushing hot pan
Optional add-ins for savory crêpes:
- diced fresh herbs
Optional add-ins for sweet crêpes:
- dash sweet liqueur
- 2 tsp sugar
- 2 TB cocoa powder
- Whisk together all ingredients in a bowl.
- Let batter sit in the refrigerator at least 30 minutes.
- Pre-heat non-stick pan on high heat, and brush or spray with oil or butter. Oil should shimmer on the pan.
- Holding pan just off heat, add 2-3 TB batter and swirl to coat pan. Place back on heat and cook for about 90 seconds, until the bottom of the crêpe is golden and slides off the pan easily.
- Flip and cook the other side for 5-10 seconds. Move crêpe to a wire rack or plate to cool, and repeat with remaining batter.
- If not using immediately: Stack with wax paper in between crêpes, and refrigerate for up to 2 days, or freeze for up to 3-4 months in an airtight container. Don't skip the wax paper-- the crêpes will stick together.