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!!!
These look amazing and I can’t wait to try them. Love your recipes and they are an absolute time (and life) saver. Dozer looking very handsome. My dog would not have been so patient.
Thank you Suse! Merci beaucoup!
Tres bien merci! Yum yum! And the photo of Dozer est tres magnifique!!
Yes, that’s a really cute one, I agree!
Great recipe
Thanks jay!
Nagi, you have sold out entirely. I started following you when you were an aggressive recipe/dog poster. You’ve digressed to an infrequent poster to a hardly ever poster to a poster who has outsourced recipes to other people. Give it away, Nagi. Go concentrate on other projects that will make you so much more money. BTW I bought three of your book and now I’m sorry I did.
Oh fgs, give me a break. This woman has given you more than 500 excellent FREE recipes and you criticise her for daring to monetise her (considerable) talents? As for collaborating very occasionally with a top chef whose wages she also happens to pay, so what? If Julia Child hadn’t collaborated with Simone Beck and Louisette Bertholle, we never would have got Mastering the Art of French Cooking. Pull your head in.
So why are you still coming here? ,
I meant him don’t know why reply here, and I agree with you Michelle,
On behalf of all of us I believe – why don’t you just ‘give it away’? Somehow methinks you may not be wanted here. Perchance you spoil the tone – sorry! And insult not only Nagi, whom I also have followed since her first post, but JB, Yumiko and all the gang we love to be with. If you do not understand, perhaps you do not belong!
Oh Roger, What a sad post! If you can’t think of anything nice to say, don’t say anything at all. Something you should have been taught as a child.
push off Roger
Roger – I am staggered at your rudeness. It even exceeds how wrong you are.
I think Nagi’s offerings (recipes and advice) are wonderful and I am grateful to get them along with her dose of enthusiasm.
Let me understand – how does your ‘following’ someone (Nagi) translate into an entitlement to criticise and make demands of information you are getting free? Please explain.
So, post a link to what you give free to the world, so we can assess your contribution. We can wait…
I don’t know about anyone else, but I’m pouring myself a glass of wine 🍷 and grabbing the popcorn 🍿 to see what is about to unfold. Roger, you sir, perhaps unknowingly, have opened a portal!
I feel so sad for you Rodger…what a sorry state you are in. Leave our beloved Nagi alone….she is a beautiful soul, and a great and generous cook. We all love and appreciate her, and whoever else chooses to collaborate with Nagi, and generously share their recipes with us too. Thankyou Nagi and JB from us…. onwards ever, backwards never. xo
Are you serious?
Hi Roger, Thank you for sharing your point of view. Here at RTE, we’ve been focusing on some other projects behind the scenes, but we are still hands-on and working hard on developing, testing, and keeping the quality of every recipe we share. Nothing has been given away just carefully balanced with new opportunities and responsibilities. We’re grateful for your support, including buying the books, and I’m sorry to hear you feel disappointed. Thanks again for sharing your thoughts.
Hi Roger.
1. JB has been part of my team for 5 years and is the one who set up RecipeTin Meals for me (our food bank)
2. He is hardly just “other people”. Reference above plus also – Michelin trained. Best chef I’ve ever met. The RecipeTin world is so fortunate we get to benefit from his talents, from his recipes to running our foodbank, leading restaurant takeovers and managing magazine food shoots.
3. I’ve never been an aggressive recipe poster. I’ve always been a slow poster who only publishes once I’m happy with a recipe.
4. If this is the way you feel please don’t come to my website or use our recipes for free.
– Nagi.
*Mic drop* 🙇♀️
Off ya trot, Rog! And here’s one final free recipe for ya:
Ingredients: 1 x adult human brain
Method: Place inside your skull, and begin to use. Please.
Who rattled your cage Roger?
Just caught up.,, are you for real Roger?you sound like the male component to a “Karen” I agree
With all the replies….especially Heather….. post what you are doing and for free to boot for the world. I am new to Nagi’s posts and LOVE that my email is not bombarded , I love her time frame ( do you have any idea how long it takes Nagi and JB to test ,compile and edit then submit these FREE recipes? Also, keeping up a food bank for the less fortunate. I agree if you aren’t happy go away and stay away!!!!
OH Roger why so miserable?
Please seek help! I mean that in the best way . I don’t know why you’re so angry I truly pity you.
Nagi is so loved and respected and appreciated
She earned it!!!
Who hurt you Roger? Who hurt you!
Looking forward to trying these crepes thankyou for sharing
Omg DOZER is absolutely Gorgeous 😍
You are welcome! Thanks Michelle!
My Mum used to make these back in the 60’s and 70’s. I don’t know her recipe or method but they were always super thin and yum. We had them with lemon juice and sugar. I’ve never been game to try them. Maybe now I will…….?
Please do! I am sure your mum’s crêpes were excellent and I hope this recipe will bring you back memories. Thanks Tracy!
I’d love to try these-I adore crepes! Can you please clarify if the flour is sifted before measuring, or after? Thank you so much!
If you weigh the flour (250g) rather than use cups it won’t matter whether it’s sifted or not
Hi Jessie, yes Jacqui is right. Sifted or not, the flour will weight the same.
What crepe pan brand do you use/recommend?
Hi Courtney, any good good quality mid-price non-stick or cast iron crêpe pan will do really. 🙂
Oh my! What a good boy, Dozer is! Such will power to not touch those delicious looking crepes! I, on the other hand wanted to jump right in! 😆😂🤣
Thank you, JB and Nagi for sharing the great tutorials and very helpful video. I have always wanted to make crepes, but always thought I would not do a good job. I think I have confidence now to give them a go! I’m excited to try!
I shall report back when I’ve tackled the job, and if I am successful, Santa will see my Christmas wish for a crepe pan under the tree! I think I’ve been good!?
😆🎅
Sending Hugs and Love from The “Frosty” Canadian Prairies!
. . . And Belly Rubs to that cutie, Monsieur Dozer!
A.🦄
Thanks Alex! I’m sure maple syrup will be right in the middle of the table the day you’ll make crêpes!
Ooh La La! Oui, oui. Merci JB. I love crepes and I cannot wait to try these babies out!!
PS Hi to Nagi and Dozer!
Hi Edie, I’ll forward your message to both of them! Hope you’ll get to make the crêpes soon!
My Dad always used to make these on a Sunday night, we always had butter golden syrup and lemon juice. Brings back memories xx
That is exactly what I want to hear! Thanks for sharing Dianne!
These look amazing, going to try tonight. I really appreciated watching the video to the technique on how you so skillfully whisk and achieve a silky smooth batter with just a whisk! I had always just plonked it all in and hoped for the best!
Thank you for your comment Lindsey! Don’t forget to let me know how it went 🙂
Hi JB, thank you for the recipe! Where can I purchase the exact Sifter that you used? Thank you so much.
You are welcome Nancy! You can purchase it online at any homeware or kitchenware store (like Vic Basement or Kitchen Warehouse, if you are based in Australia).
I’ve never seen a more detailed recipe.
Chapeau et Merci
Merci Chris! I really appreciate that!
I use the same receipe, though instead of water I use lager beer (inhereted from my grandmom). Adults as kids at our home in Denmark love that little extra taste from the beer.
Hi Line, yes beer is a staple for crêpes batter in some regions of France too. It brings that kind of lovely flavour boost!
Hi I have both your cook books and love trying out the recipes
I did pork belly and it was perfect
Thank you for your kind message Diane 🙂
This looks delicious JB
Never thought of putting oil and water in the batter. Looking forward to giving it a go!
And you’re right Ann, I also have a much smaller crepe pan – makes more and easier to flip!
Thanks Lisa, the water and oil addition will take your crêpes to another level!
You remind me of being a small kid on Sunday morning in Northern Europe – being told ‘you’ll burn your nose if you stick it closer into the pan!’. I’d stand on a little stool next to the stove and tell Mom to ‘hurry it up’! She managed them lovely and thin and I’d love them just with sugar and lemon, perhaps berries 🙂 ! Dozer – do hope they took the hat off and the fruit away and let you have a go Australian-style and you had the whole lot . . . hmph > wish I had been there 🙂 ! (Thanks JB!)
Somehow crêpes bring back childhood memories for a lot of us and I’m you were not an exception to the rule Eha! thank you for sharing this lovely story 🙂
I have a crepe recipe I use already (made them tonight in fact!) but I’m keen to give JB’s a go. Crepes—known as palacinke in the former Jugoslavija—were a ubiquitous part of my childhood. Our family loves ours slathered in rosehip jam.
I am Hungarian and love crepes too. They are called palacsinta. My mother made the best ones. We loved them with jam, or Milo which melted slightly inside and tasted beautifully chocolaty and slightly crunchy from the Milo. Mmmm delicious.
Hi Dajana, sound like you’ve had your recipe for a long time and I love this! I’m also glad you are gonna give mine a go 🙂
Da, palačinke, volim ih and in my country it’s called panekuk, bravo JB, this is universal and again merci also for the tips of using long spatula!!
Will definitely be trying JB’s recipe. I have had a cast iron crêpe pan for over 30 years but it is much smaller than 24cm – should just be able to make more crêpes, right?
That’s correct Ann, lucky you!! And I’m very impressed you were able to hold on to that pan for so long!
Probably closer to 40 years now that I think about it, since I bought that crêpe pan when I worked in Nouméa – there was a marvellous cookware shop on the Rue Jules Ferry.