Crêpes are one of the easiest and most loved French dishes. It’s one of the first things I learned how to cook as a kid and every time I make them, it always reminds me of home. Everybody loves them whether you serve them simply or dressed up!
Nagi's Notes
I thought my crêpes were fine… right up until JB made his and I discovered what really great crêpes are supposed to taste like. These are crêpes so great you will be happy eating them plain – though no one turns down a little whipped cream and berries! Not even crêpes I had in Paris were as good as JB’s. Hope you love them!
Crêpes
After my cheese soufflé, it was so nice to see how many of you made it and loved it. Thanks to everyone who let me know what they thought.
Today I’m sharing something a lot simpler – crêpes. Making crêpes is part of French life. Simple, cosy, and always fun to share. We even have a day of crêpes called “Chandeleur” on 2 February!
Like many kids in France, this was one of my favourite things growing up. The smell, the sizzling butter, waiting for the first crêpe to come out of the pan. One of those simple little joys in life. Every time I make them now, it brings all those childhood memories rushing back.
Ingredients
Here are the ingredients you need to make crêpes. Today, we’re focusing on sweet crêpes, but don’t worry, savoury crêpes are coming soon too! We love them just as much, think ham, cheese, mushrooms, and all that good stuff.
Flour – Plain flour / all-purpose flour, sifted to keep the batter lump-free.
Sugar – Just a little bit because the French don’t like their crêpes too sweet.
Eggs – 3 large ones which are 55g/2 ounces each. No need to bring them to room temperature, fridge cold is fine.
Milk – The liquid to thin the batter. Full fat is best but low fat, lactose free and non-dairy will work too.
Water – A bit of an unusual ingredient in crêpes but it lightens the mixture, so they don’t feel heavy. Chef’s tip!!!
Oil – Usually butter is used in the batter but I prefer oil because it makes the crêpes softer.
Butter – To use in the pan for cooking. It brings that golden edge and lovely buttery flavour when cooking. And because it’s French of course!
How to make Crêpes
Making crêpes is simple once you know a few little tricks. Don’t be worried about flipping crêpes, they are less fragile than you think. You’ve got this!
1. Making the batter
Sift flour into a large mixing bowl. Add sugar and salt, then whisk to combine.
Make a well in the centre and add the eggs. Whisk gently and only mix in a bit of the flour. You can’t blend all the flour with just the eggs yet, so just mix in enough to make a thick paste.
Gradually add the milk, whisking between each addition. It will let the batter turn silky and lump-free. It should feel smooth and light, almost like pouring cream.
Whisk in the water and oil until shiny and lump-free. The water lightens the batter, it will help having thin crêpes but still flexible, while the oil keeps them soft and prevents sticking.
Rest for 1 hour covered, on the counter at room temperature. The batter will thicken a little as it rests, this resting step relaxes the gluten, the flour absorbs the liquid, so the crêpes cook up soft and never rubbery.
After resting, the batter should be smooth, a bit thicker, and perfectly pourable.
2. Cook the crêpes
Heat a 24cm / 9.5″ non-stick crêpe pan over medium-high heat (medium if your stove runs hot). If you don’t have one, any good non-stick pan will work, just adjust how much batter you pour in depending on the size, so it spreads nicely without being too thick or thin.
Melt about ½ tsp butter, then wipe it off with a paper towel, you just want a little butter left for flavour, no visible pools. If you leave too much butter, it will stop the batter from spreading evenly. The butter gives flavour and a touch of crispness around the edges.
Pour the batter: using a ladle, scoop up ¼ cup of batter, lift the pan off the heat, ladle most of the batter into the centre, and immediately swirl the pan so the batter coats the surface in a thin, even layer. Still while swirling, use the rest of the batter to fill up the empty spots before it sets. Tilting quickly gives you uniform crêpes. It’s a small trick that helps make the crêpe perfectly round and even, without thick patches or gaps.
Cook for 45 seconds to 1 minute until the underside turns pale golden with light brown speckles.
Flip using a long, thin spatula. Slide it gently under the crêpe without tearing the surface, lift and flip. Cook the second side for about 30 seconds. A long, narrow spatula works best for flipping crêpes because it slides under the thin crêpe without tearing it. Egg flips are too short and wide, and not a great tool for this purpose. If you don’t have one, even a wooden spoon handle or a clean ruler work better. And don’t fear the flip! Crêpes are flexible, they don’t break! 😊
Slide onto a plate and repeat, adding a small bit of butter each time. Stack the crêpes as you go, they’ll stay warm and soft. Serve with your preferred fillings or toppings!
How to serve Crêpes
The French enjoy crêpes for breakfast, lunch, as an afternoon snack or even for dinner, which was always my favourite time. They are delicious any way you serve them, rolled or folded with toppings. My mother used to make them for me rolled up with icing sugar which is the most common way crêpes are served at home in France. The simpler the better!
Here are some favourite toppings for crêpes:
Sugar and Lemon – Classic and simple, sprinkle sugar, squeeze fresh lemon juice.
Berries & Cream – Fresh berries and whipped cream (Chantilly), dusted with icing sugar (+ optional chocolate sauce – use the one in the churros recipe)! As pictured in the post.
Jam or Preserves – Apricot, raspberry, or strawberry jam spread thinly.
Nutella & Banana – The universal favourite. But not Nagi, being the banana hater she is..
Chestnut Cream (Crème de marrons) – Popular in France.
Maple Syrup & (more!) Butter – A simple but great combo.
Vanilla Ice Cream & Chocolate Sauce – Served warm with a scoop melting inside.
Voilà, fresh crêpes ready to enjoy. Don’t stress, soon you’ll be mastering the pan flip like you’ve worked in a crêperie all your life!. And if one sticks to the ceiling, just call it “art nouveau”. 😄 I truly hope it brings as much happiness to you that it does to me!
Bon appétit! – JB 👨🏻🍳
FAQ – Crêpes
I haven’t tested this with gluten free flour yet. When I do, I will come back and update the post.
It’s a personal recipe I’ve adjusted over time to work perfectly in any home kitchen. I’ve tried a few variations, but in the end, I always came back to the original version.
You can make the batter a day ahead and keep it in the fridge overnight. Take it out about an hour before cooking so it can come back to room temperature. Then give it a good whisk, it will have thickened a bit more than after the usual 1 hour rest, so add a splash of milk or water to bring it back to a smooth, pourable consistency.
You can cook the crêpes ahead of time. Let them cool, then stack with a small piece of baking paper between each one so they don’t stick. Wrap well or put in a container and keep in the fridge for 2 to 3 days. To reheat, warm them in a pan or microwave for a few seconds until soft and warm.
It’s a recipe I’ve had for quite a while, and I’ve made small tweaks over time, so it works perfectly for any home cook. Nagi made it twice before we published it, part of our little routine of testing each other’s recipes. Funny thing though… the recipe makes 15, but she kept ending up with barely 10. I’m not sure what happened to the rest. But it’s only the two of us working at the office and I know I didn’t do it.
Nagi helped me with the photoshoot, I still find photos a bit tricky to get just right, just like with my last two recipes. Herron, our video editor, also helped with the video shoot. I’m getting more confident though, and I should be ready to start filming videos on my own very soon.
Watch how to make it
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JB’s Crêpes
Ingredients
- 1 2/3 cups plain flour / all-purpose flour , sifted
- 3 tbsp caster sugar / superfine sugar , regular white sugar is fine too
- 1/4 tsp cooking salt / kosher salt
- 3 large eggs , (55g/2oz each in shell) – fridge cold is fine
- 2 cups full fat milk , but works with lite milk too
- 1/3 cup water (Note 1)
- 2 tbsp vegetable oil or other neutral flavoured oil (Note 1)
- 45 g (3 tbsp) unsalted butter , cut into small cubes (for cooking)
Topping suggestions
- Icing sugar then rolled – simple French home style
- Berries, whipped cream, melted chocolate or Nutella, icing sugar – as pictured in the post
- More suggestions listed in the post – see above
Instructions
Abbreviated recipe
- Whisk flour, sugar and salt. Add eggs then milk, water, oil and whisk into a smooth batter. Cover and rest for an hour. Cook in a lightly buttered non-stick pan, swirling ¼ cup batter to cover the surface. Cook for 1 minute. Flip, cook for 30 seconds, remove once golden and stack as you go.
Make the batter
- Sift flour into a large mixing bowl. Add sugar and salt, then whisk to combine.
- Make a well in the centre and add the eggs. Whisk gently and only mix in a bit of the flour. You can’t blend all the flour with just the eggs yet, so just mix in enough to make a thick paste.
- Gradually add the milk, whisking between each addition to create a smooth batter with no lumps.
- Whisk in the water and oil until the batter is glossy and pourable. When you dip a spoon in, it should coat the back lightly. Not too thick, not too runny. (Note 1)
- Cover and rest for 1 hour at room temperature. (Note 2)
Cook the crêpes
- Heat a 24cm / 9.5" non-stick crêpe pan over medium-high heat (medium if your stove runs hot). If you don’t have one, any good non-stick pan will work, just adjust how much batter you pour in depending on the size, so it spreads nicely without being too thick or thin.
- Melt about 1/2 tsp butter, then wipe it off with a paper towel, you want just a little of butter left, no visible pools. (Note 3)
- Pour the batter – Using a ladle, scoop up ¼ cup of batter, lift the pan off the heat, ladle most of the batter into the centre, and immediately swirl the pan so the batter coats the surface in a thin, even layer. Still while swirling, use the rest of the batter to fill up the empty spots before it sets. Tilting quickly gives you uniform crêpes.
- Cook for 45 seconds to 1 minute until the underside is lightly golden and flip using a long spatula and cook the other side for about 30 seconds. (Note 4 & 5)
- Slide onto a plate, then repeat, adding butter each time.
To serve
- Stack your crêpes as you go, they’ll stay soft and flexible. Serve warm either rolled burrito style with the ends tucked in to hold everything or folded into quarters with your favourite topping! (see ingredients)
Recipe Notes:
Nutrition Information:
Life Of Dozer
Walk? Non, non… Crêpes? Oui, oui!!!
Thanks for the recipe/idea. These worked well with my cast iron crepes pan! (I made a savory version omitting the sugar completely and reducing the oil to 1TBS, water to 60ml)
Love your Dozer pic! 🥰
These were delicious! I made them for the kids as an after school snack rolled up with greek yoghurt and berries. The crepes were easy to flip, soft (not rubbery) and delicious. Thankyou!
Thank you for giving it a go and your great feedback Tash!
I haven’t made this yet but am planning to. Could you provide a recipe for a berry compote to go with this?
I would be also keen on a recipe made with buckwheat flour as I believe that is gluten free and I have heard that its used a lot for crepes.
Very easy and delicious, Thankyou
Thank you for your feedback!
Thanks for a great recipe. So easy to make and so delicious. I served with caramelised bananas and whipped cream for a decadent afternoon tea.
Great way to enjoy them! That wouldn’t leave much room for dinner!
Can you just mix all the ingredients in a food processor?
Hi Shazza, yes you can but with one little warning. Using a food processor works for crêpe batter. Don’t over-blend once everything is combined. Blend just until the batter is smooth, 10 to 15 seconds is usually enough. If you run it too long, the flour can tighten up and the crêpes can turn a little rubbery.
Crepes are a staple in Eastern Europe where I come from so I can recognise a good one and this recipe certainly hit the spot. Thank you JB for sharing with us! I haven’t made crepes for years due to my kid’s egg allergy but was recently craving and oh my, they taste like the ones my mom makes for us
Thank you, thank you! Just like your mom used to make! I couldn’t ask for a better comment 🙂
My family greatly enjoyed this crepe recipe! Flavorful and easy to make. I filled them with fresh fruit and topped with a dusting of powdered sugar. Yum!
Thanks Rebecca! Glad it was a hit with the family 🙂
Crepes were also the first food my Hungarian grandmother taught me to make (although we call them palacsinta) when I was a kid.
I now cook for my gluten- and dairy-free family. I used our homemade 1-to-1 gluten-free flour blend (sweet rice, brown rice, sorghum, tapioca, potato, xanthan) as well as dairy-free milk, and they turned out fabulous!! Since GF flour is more absorbent, I had to add another cup of water to achieve the right consistency.
We served them to guests the traditional Eastern European way, rolled up with jam, and everyone loved them. They couldn’t tell that they were gluten- and dairy-free.
Random question – instead of the water, my grandmother used to add sparkling water. Is that of any benefit to the batter?
JB’s crepe recipe doesn’t mention when the rest of the flour is added. You make a paste with a bit of the flour and eggs, and then there is no more mention of flour. I’m assuming it’s after the milk but who knows.
Hi Sally, Thanks for the message. The flour is already in the bowl from the start. You don’t add it later. My recipe begins with all the flour, sugar and salt sifted into the mixing bowl. Then you make a well, add the eggs, Mix the eggs with a bit of the flour and then whisk again while adding the milk. As you whisk, you’re pulling the flour in from the sides and it all mixes together into a smooth batter. Hope that helps! 🙂
I’m Bulgarian and palachinki was the first food my Russian mom thought me how to make. My sister also makes them with sparkling water, it’s such a staple in Eastern Europe
Hi Conny, thank you so much for sharing this, what a beautiful memory with your grandmother. I love hearing how different cultures have their own crêpe traditions. And honestly, well done on nailing a gluten and dairy-free version! Your homemade blend sounds perfect. About the sparkling water: yes, it can help. The bubbles add a bit of lightness, which can make the batter feel slightly airier. It can useful with gluten-free mixes that tend to be heavier. Thank you again for the lovely message and for keeping your grandma’s tradition going.
I made these for Sunday night supper. Cinnamon sugar and lemon are traditional here but we did have a few with Biscoff spread too. Thanks for a great recipe.
Thank you Nina!! 🙂
Can`t wait to make these. Mum used to make heaps of Pancakes for my brother and i back in GB on Shrove Tuesday (Pancake day) and we ate them with malt vinegar and sugar as Lemons back in the day were rare (not hot enough in the UK to grow) and
expensive. I brought my son up to eat them like that too and they`re delicious.
Hi Corinne, thank you for sharing this, what a lovely memory. I hope these crêpes bring a bit of that tradition back to your kitchen. Let me know how you go!
Can these crepes be made gluten free and dairy free and still be nice? If so what should I substitute with please.
Hi Pauline, I haven’t tested it with gluten free flour yet. As for the milk, yes it would work using lactose free or dairy free milk. Hope that helps. 🙂
This was a wonderful recipe! The batter was the perfect consistency and the crepes were delicate and light and not too sweet. I made them with coconut milk because my one child has a dairy allergy and it worked very well. The batter rested for a bit longer than 1 hour. My family loved them and I wish I had made a double batch. 😉 10 out of 10!
Hi Anne, thank you so much for this lovely message! I’m really happy to hear the batter worked so well for you, and great call using coconut milk for the dairy allergy.
It’s been over 25 years since I’ve made crepes. Bought a new crepe pan after seeing this recipe. While I only got 8 crepes (finally got the hang of it again) and they could have been browner, they are delicious. Wish I could post a picture.
Thank you for the great feedback Arlene!
Sorry I forgot to star rate in my previous message
Thank you! 🙂
Thank you JB and Nagi. We had the four grandchildren over for a Fri/Sat sleepover – so I made the batter on Friday night ready for the Saturday morning chaos. A real winner – they absolutely wolfed them down. The recipe will definitely be on repeat. Looking forward to the savoury version. Thanks for all the Dozer updates.
Hi Janet, Thank you so much for sharing this! I love hearing that. What a great Saturday morning!
I made these for my family, and they enjoyed them. As I’m gluten intolerant, I halved the recipe and made them with gluten-free flour. They weren’t great, but unfortunately, there are some recipes that don’t work with gluten-free flour.
Hi Ann, I’m sorry it didn’t turn out as well for you this time, but I really appreciate you trying it and sharing your experience. 🙂
These are so good and so easy with the recipe explained. My husband and I ate almost the whole batch with Lemon and Sugar for Sunday night dinner. He was skeptical but was won over. Ill be making these again. Thanks JB
Thank you for the great feedback Anne! Good to hear it was a winner at your house.
Just made these while I’ve been jonesing for the chilli crisp recipe and they were awesome!
Is it ok to make the batter the night before for breakfast the next day?
Hi Anthony, thank you for your feedback. And yes absolutely, you can make the batter a day ahead and keep it in the fridge overnight. Take it out about an hour before cooking so it can come back to room temperature. Then give it a good whisk, it will have thickened a bit more than after the usual 1 hour rest, so add a splash of milk or water to bring it back to a smooth, pourable consistency.