French Crêpes

These sweet crêpes are a staple in our household—whether for breakfast, a packed lunch, or dinner. They’re quick to make, easy to customize with your favorite toppings, and absolutely toddler-approved. Honestly, my little guy loves them and requests them most days when given the choice.

Making them is a breeze, too. Just toss all the ingredients into a bowl—or better yet, a blender—mix until smooth, and then let the batter rest. I usually prep the batter at night so it’s ready to go in the morning, perfect for cooking up while I’m still half asleep. Then they get topped with butter and maple syrup, or stuffed with ham and cheese, or maybe something fancier like this version with sweetened whipped cream and homemade blackberry jam.

I’ve also made these for a crowd, stuffing them with Gruyère and ham, keeping them warm in the oven, and then whipping up a batch of eggs before serving. Absolutely delicious. So, if you’re looking for a versatile, all-purpose crêpe recipe, this is the one. Now, onto the recipe below…

I usually prep the batter at night so it’s ready to go in the morning, perfect for cooking up while I'm still half asleep.

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What are Crêpes?

Crêpes are thin, lacy-edged pancakes that are so classically France. These French crepes are made from a simple batter of flour, eggs, milk, and a pinch of salt. Oh, and they’re cooked in butter, or at least these ones are.

Crêpes can be sweet or savory, and the flour base can vary depending on the recipe. In this version, we’re focusing on a classic sweet crêpe made with all-purpose flour. However, you can easily adapt it for a savory dish by omitting the pinch of sugar and vanilla from the recipe.

These crêpes are topped with whipped cream, homemade blackberry jam, and a dusting of powdered sugar. But feel free to get creative with your toppings—Nutella, maple syrup, ham and cheese, or even a fried egg. You could also take the Italian crespelle route, using them as a base for manicotti or cannelloni, layered with fresh ricotta, tomato sauce, and Parmesan. Or stuff them with mushrooms, asparagus, and prosciutto—all good options!

What’s the difference between Italian Crespelle and French Crêpes?

For the sake of this recipe, there isn’t much difference when making the batter for crespelle or crêpes. Crespelle are essentially the Italian version of crêpes, and both can be used in sweet or savory dishes, filled with whatever you like. Crespelle often replace classic egg pasta sheets in dishes like manicotti or cannelloni.

The real difference usually lies in the size of the pancake. Crêpes tend to be much larger, with a single filled crêpe often making up one serving. Crespelle, on the other hand, are usually smaller, with a few making up a serving. But as mentioned above, they’re interchangeable for this recipe.

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Ingredients for this Classic Crêpe Recipe:

• • Milk: Whole milk is ideal, the milkfat gives these crêpes a tender texture. In a pinch, I’ve used heavy cream before and it was very delicious. Just saying.
  • Eggs: Large eggs are essential. Since this batter relies heavily on eggs, using high-quality eggs is important.
  • Flour: All-purpose flour is perfect for this recipe—no need for anything special.
  • Sugar (optional): Feel free to omit the sugar if you’re making savory crêpes.
  • Salt: Just a pinch to season the crêpes.
  • Butter: These crêpes are cooked in butter, but you can also use olive oil.
  • Vanilla: Vanilla extract adds a sweet flavor, making these crêpes even more delicious.

How to Make French Crêpes

1. Make the Crêpe Batter

Combine the milk, eggs, flour, sugar, salt, and vanilla in a blender. Blend until smooth to ensure a lump-free batter. Blending is the best method for this. But…

Alternatively, you can whisk the ingredients together in a large bowl. Ensure everything is fully combined and any lumps are whisked out.

2. Let the Batter Rest

Allowing the batter to rest improves its texture. You can refrigerate the batter for at least an hour, but overnight is best. This gives the flour time to fully hydrate and the batter to thicken slightly. The final consistency should be similar to heavy cream. If the batter is too thick, add a little water to thin it out.

3. Cook the Crêpes

Heat your pan over medium heat. Add about 1/2 tablespoon of butter, or more if needed, to fully coat the bottom of the pan. Once the pan is hot and the butter is bubbling, pour in 1/4 to 1/2 cup of batter. Swirl the pan to coat the bottom and create a thin, delicate pancake.

4. Cook Until Golden

Cook until the edges of the crêpe are slightly golden brown and begin to pull away from the sides of the pan, then flip. Cook for another minute or so on the other side.

Remove the crêpe from the pan and repeat with the remaining batter.

5. Fill or Top

Fill or top your crêpes however like, then enjoy!

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How to make crepes without lumps?

Use a Blender. It’s the easiest way to ensure the batter is lump-free. Blend on high speed until the batter is completely smooth.

If mixing by hand, use a whisk to mix the batter vigorously. This helps break up any lumps and ensures a smooth consistency.

Allow the batter to rest for at least an hour (or overnight) in the refrigerator. This lets the flour fully hydrate and helps any remaining lumps dissolve.

And if you happen to still have a few lumps, don’t worry about it. Your crepes are still going to be delicious.

What pan should I used to cook my crepes?

These French crepes were cooked in a 10” stainless steel pan. I’ve made them countless times in this specific pan, so I’m very confident they won’t stick. But, for guaranteed success I would recommend using a non-stick skillet. Makes the whole process a little easier.

How to store and reheat crepes?

Let the crêpes cool completely after cooking. This prevents them from becoming soggy when stored. Layer them between parchment or wax paper so they don’t stick together. And then store them in an air tight container, wrapped in plastic or in a zip top bag with any air removed.

They can be stored in the refrigerator for up to 3 days.

If you need to freeze them wrap the stack tightly in plastic wrap, then place it in a freezer bag. Crêpes can be frozen for up to 2 months. Be sure to squeeze out as much air as possible before sealing.

To reheat the refrigerated crepes you can microwave them for 20-30 seconds, or warm then in a pan over medium-low heat. Warm each crêpe for about 30 seconds on each side until heated through. 

When reheating the frozen crepes, let the crêpes thaw in the refrigerator for a few hours or overnight. Then do the same as you would for the refrigerated crepes above.

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What are some ways to serve French crepes or Italian crespelle?

Manacotti

Treat them like Italian crespelle and make some stuffed manicotti with ricotta, covered in tomato sauce and topped with parmesan cheese.

Ricotta and Spinach

Folded and layered with fresh ricotta cheese and sautéed spinach.

Mushroom and Fontina Cheese

Layered with sautéed mushrooms, Fontina cheese, shallots, thyme, white wine, salt, and pepper.

Ham and Gruyère

This is one of my favorites. Thinly sliced ham, Gruyère cheese, Dijon mustard, béchamel sauce.  And you can top it with a fried or poached egg. So good!

Smoked Salmon and Dill

Go for those classic bagel vibes and layer your crepes with smoked salmon, cream cheese, fresh dill, capers and lemon juice.

Prosciutto and Asparagus

Thinly sliced prosciutto, roasted asparagus, lemon zest and Hollandaise sauce. A poached egg is also a good idea here. 

Whipped Cream and Blackberry Jam

A slightly warm crepe topped with sweetened whipped cream, blackberry jam and powdered sugar. Delicious!

Nutella

Spread Nutella over the crêpe, and dig in!

Lemon and Sugar

One of my all time favorites. Squeeze fresh lemon juice over the crêpe, sprinkle with sugar, fold into quarters, and serve immediately.

Berries and Cream

Fill the crêpe with a mix of fresh berries, top with whipped cream, fold or roll, and dust with powdered sugar.

Caramelized Apples

Sauté apple slices in butter, brown sugar, and cinnamon until tender. Fill the crêpe with the apples, drizzle with caramel sauce, and serve warm.

Mascarpone and Honey

Spread mascarpone over the crêpe, drizzle with honey, sprinkle with toasted pine nuts, and fold.

Crème de Marrons (Chestnut Spread)

Spread the chestnut spread over the crêpe, add a dollop of whipped cream, and fold.

Make a Crepe Cake

A crêpe cake, also known as “mille crêpes,” is a layered cake made entirely of crêpes stacked on top of each other with a filling in between each layer. The word “mille” means “a thousand” in French, which is an exaggeration to suggest that the cake has many layers. (I will certainly expand if this in a future post)

You’ll need about 25-30 cooked and cooled crepes. 

The crêpes are stacked with a thin layer of filling spread between each one. The cake is then chilled to set the layers and allow the flavors to meld.

Common fillings include pastry cream, whipped cream, mascarpone, chocolate ganache, or fruit preserves. The filling can be flavored with vanilla, chocolate, coffee, or even matcha.

The top of the cake is often finished with a dusting of powdered sugar, a drizzle of chocolate or caramel sauce, or a topping of fresh fruit or toasted nuts. Some variations may also include a layer of frosting on the top or around the sides.

Then get a slice and serve!

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