This easy French Crêpe Recipe is adapted from Julia Child’s basic crêpe recipe, and will walk you through how to make paper-thin French Crêpes at home!
Recipe originally published August 18, 2016. Photos updated May 8, 2019.
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 sit at the table instead of eating on the couch.
Being an adult is full of baby steps.
Is anyone else here a Julia Child fan?
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 easy French crêpes recipe based on her basic French crêpes, and is sure to leave you with a stack of delicious, ultra-thin French pancakes.
Need a Gluten-Free Option? Try my gluten-free crêpes!
Are French Crêpes Hard to Make?
At first, you may have trouble getting the crêpe “just right.”
Just remember that, as with flipping pancakes, it simply takes a little patience to learn the technique.
With American pancakes, you pour the batter out onto a hot griddle, and wait for one side to 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.
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 this French Crêpe Recipe?
I usually just use a non-stick omelette pan for mine, but sometimes I break out the fancy crêpe pan.
Most recently, my favorite crêpe pan is one of those mini cast iron pans that come with chocolate chip cookie gift packets. It’s small, heats evenly, and is just completely perfect for crêpe making!
Can I Use a Blender to Mix the Batter?
I recommend whisking by hand.
Blending the batter will work perfectly fine, but you’ll end up with lots of air bubbles in your finished crêpes.
Whisking by hand will help make your crêpes flat through the middle with lacy edges.
Can I Skip the Resting Period for the Batter?
Allowing the batter to rest for at least an hour is supposed to– in theory– allow the gluten to relax after you’ve whisked the batter.
It also allows the flour more time to absorb the liquids.
But if you’re pinched for time– yes, you can skip the resting period. I’ve done it, and the crêpes I made were still delicious.
If you skip the resting period, your batter just might not be quite as smooth (and you might have more air bubbles in the batter).
Can I Use this French Crêpe recipe for both sweet + savory crêpes?
Use the recipe exactly as written, or follow the extra add-in directions for either sweet or savory crêpes.
Want sweet crêpe ideas?
Try my favorite— top them with whipped cream and fresh fruit, along with a little drizzle of honey, or try turning them into a chocolate crêpe cake with bourbon!
I also love crêpes with nutella and banana! It’s so delicious.
Want savory crêpe ideas?
French Crêpe Recipe (Basic Crêpes)
2 Days (Fridge), 4 Months (Freezer)
- 1 cup flour
- ⅔ cup cold milk
- ⅔ cup cold water
- 3 eggs
- ¼ teaspoon salt
- 3 tablespoons melted butter, plus more butter or oil for brushing hot pan
Optional add-ins for savory crêpes:
- diced fresh herbs
Optional add-ins for sweet crêpes:
- dash sweet liqueur
- 2 teaspoons sugar
- 2 tablespoons cocoa powder
- Whisk together all ingredients in a bowl.
- Let batter sit in the refrigerator at least 1 hour (or overnight).
- 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.
- Make Ahead: Stack with wax paper in between crêpes. 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.