Learn how to make the best classic French Crepes recipe from scratch! Super easy to prep in a blender, they will be perfectly thin with slightly crispy edges. This is a great breakfast for a weekend morning!
I love making French Crepes on the weekends for breakfast. The batter takes no more than 5 minutes to prep in a blender, and the crepes cook very fast as well. These delicious French-style pancakes come out super thin with amazing buttery crispy edges. My favorite way to serve them is with a 50/50 mix of sour cream and jam (blackberry or black currant).
Table of contents
What are Crepes?
Crepes are light and thing French-style pancakes with delicate crispy edges. They are made with no leavener.
They are often served for breakfast or brunch with sweet or savory fillings and toppings.
How to make it
Blend the Ingredients.
Put all the ingredients in the blender (starting with wet ones and finishing with flour).
Mix until the batter is smooth. If you have any flour stick to the sides, scrape them with a spatula and mix again.
Cook in a skillet.
Preheat a 10-inch skillet over low-medium heat and pour the batter into a mixing bowl.
Using a ¼ cup, pour the batter into the pre-heated pan, tilting and swirling the pan to form an even circle. Cook for about 30 seconds, until the edges are getting crispy and peeling off the pan. Then flip and cook for another 15-20 seconds.
Stack and serve.
Transfer the crepe to a plate and repeat the same with the rest of the batter.
Tips for Best Results
- I always like to use a blender to mix the ingredients to ensure there are no lumps in the batter. If you don’t have it, you can just whisk all the ingredients in a mixing bowl.
- Since the batter can be sticky, make sure you use a NON-STICK PAN. Also, there is no need to grease the pan.
- I like to use a ¼ measuring cup to ensure that all the crepes are the same size and thickness.
- Since the pan is warm and the batter cooks very quickly, you need to tilt and swirl the pan when pouring the batter. That will help you to make perfectly round crepes with even thickness.
- While you are making the crepes, you can cover the cooked ones with a piece of foil or a clean towel to keep them warm.
Frequently Asked Questions
Not really. I always use a regular 10-inch non-stick pan and get great results.
No. While the ingredients might be the same, the crepes don’t have any leavener (baking soda or baking powder). Also, the batter should be runny to ensure that the crepes are light and thin.
Filling and Topping Ideas
- Whipped cream and berries
- Tart Lemon Curd and berries
- Nutella and bananas
- Sour cream and jam
- Whipped ricotta and marmalade
- Whipped cream cheese or mascarpone cheese with berries
- Ham and cheese
- Scrambles eggs and bacon
- Mozzarella, tomato, and basil
Want more Breakfast Ideas?
- Overnight Cinnamon Rolls
- Baked Oatmeal Cups
- One Bowl Banana Bread
- Instant Pot Oatmeal
- Healthy Morning Glory Muffins
- Healthy Banana Chocolate Chip Muffins
- Sweet Potato Breakfast
- Pineapple Spinach Smoothie
- Perfect Buttermilk Pancakes
- Potato Frittata
Best Classic French Crepes Recipe
Ingredients
- 3 large eggs room temperature
- 1 cup milk room temperature
- ⅓ cup water
- 3 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup all-purpose flour
Instructions
- Put all the ingredients in the blender (starting with wet ones and finishing with flour). Mix until the batter is smooth. If you have any flour stick to the sides, scrape them with a spatula and mix again.
- Preheat a 10-inch skillet over low-medium heat and pour the batter into a mixing bowl.
- Using a ¼ cup, pour the batter into the pre-heated pan, tilting and swirling the pan to form an even circle. Cook for about 30 seconds, until the edges are getting crispy and peeling off the pan. Then flip and cook for another 15-20 seconds.
- Transfer the crepe to a plate and repeat the same with the rest of the batter.
Notes
- I always like to use a blender to mix the ingredients to ensure there are no lumps in the batter. If you don’t have it, you can just whisk all the ingredients in a mixing bowl.
- Since the batter can be sticky, make sure you use a NON-STICK PAN. Also, there is no need to grease the pan.
- I like to use a ¼ measuring cup to ensure that all the crepes are the same size and thickness.
- Since the pan is warm and the batter cooks very quickly, you need to tilt and swirl the pan when pouring the batter. That will help you to make perfectly round crepes with even thickness.
- While you are making the crepes, you can cover the cooked ones with a piece of foil or a clean towel to keep them warm.
I tried this out and they turned out great. I used a cast iron skillet for it, rather than a non-stick pan. I also appreciated the notes on temperature for the ingredients. That made all the difference from previous attempts to make crepes.
Thank you for this recipe! French crepes have a long history of celebration. February 2nd was the day when every home in France would make twelve crepes to eat together. Apart from the February 2nd candlemass celebration, there was a belief that crepes are related to wealth. You can find more facts about crepes here: https://ivypanda.com/essays/cultural-role-of-crepes-in-france/
This is an outstanding recipe! I loved it! Since no filling was available, I sprinkled powdered sugar on top and it tasted great.
Thank you, Theodora! I’m glad you enjoyed this recipe 😉
I love ordering this for brunch so I’m thrilled to be able to make this at home! They are so delicious and great with any fillings!
Crepes are made so quickly, they are so great for breakfast. Love your tip of mixing the batter in the blender.
What a great recipe! I love the flavors, and they look so fresh and beautiful with the strawberries on top! I am trying them asap!! Thanks so much for sharing!
My family loves crepes. They are easy to make and perfect for those days when you’re craving something sweet. I love your recipe. Must give it a try. Never tried adding cinnamon. Thanks for idea.
This is such a lovely idea for a Sunday breakfast/brunch. Crepes are so light and delicate and pair so well berries. I am so craving crepes. I think this week crepes will appear!
I’m a huge fan of French crepes. I went savoury for pancake day this year and made filled French Galettes, but now I’m craving something sweet. Your crepes look delicious and I’m really looking forward to giving them a go.
I have always been a little intimidated by making crepes, but your instructions for these homemade French Crepes were so on point and gave great directions that my homemade French Crepes turned out beautifully. Very impressed with this recipe and will make it again.
We love crepes at our house! The cinnamon addition is so nice without being overpowering!
Yum! I love Crepes and French Crepes is one of the best. Your French Crepes Recipe looks absolutely scrumptious.
Crepes are one of my favorite things, but I am too intimidated to make them myself! This recipe is giving me confidence to give it a try though! Thank you so much for sharing; can’t wait to try it!
Crepes are so fun to make. Gourmet French cooking at home. Perfect for brunch on the weekend.