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french crepe recipe: basic crepes on a serving dish with strawberries
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5 from 9 votes

French Crêpe Recipe (Basic Crêpes)

This easy to follow 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! 
Prep Time5 mins
Cook Time30 mins
Resting Time1 hr
Total Time1 hr 35 mins
Course: Breakfast, Dessert
Cuisine: French
Diet: Vegetarian
Servings: 10 people
Calories: 102kcal


  • 1 cup all-purpose flour
  • cup cold milk
  • 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.


Yields: About eight 10" crêpes, ten 8" crêpes, or twenty 5" crêpes
Nutrition information is for one 8" crêpe, and does not include optional ingredients.


Calories: 102kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 59mg | Sodium: 114mg | Potassium: 53mg | Vitamin A: 195IU | Calcium: 29mg | Iron: 0.8mg