How to make French crepes
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4.9
How to make French crepes
Description
The process for making French crepes begins with combining flour, sugar, eggs, vanilla, and part of the milk to form a smooth batter. The remaining milk is added gradually to achieve a thin consistency suitable for spreading in the pan. Melted butter is incorporated to prevent sticking and add richness. Cooking the batter over medium heat in a well-greased pan creates thin, flexible crepes that can be turned easily once cooked on one side.
The resulting crepes have a tender, slightly crisp edge and soft center, making them versatile for diverse toppings. Popular choices include fresh berries, banana slices, dulce de leche, Nutella, or fruit jams, adding sweetness and texture contrast. This method also allows for refrigerating the batter beforehand for convenience.
Mastering the swirling technique in the pan ensures even thin layers, and controlling the stove's heat is key for proper cooking without burning. Crepes are best enjoyed fresh but can be stored briefly for later serving. This recipe provides a reliable foundation for classic French crepes with customizable fillings.
Ingredients
Crepe batter
- 1 cup flour all purpose
- 1 tablespoon sugar
- 3 egg
- 1.5 cups milk
- 2 tablespoons butter or melt it in the pan that you will use for the crepes - see more below (You can also use avocado oil instead of butter, melted
- 1 teaspoon of vanilla
Suggestions for toppings:
- strawberry blackberries, raspberries, banana, mango, etc, fresh fruit
- dulce de leche
- Nutella or your choice of chocolate hazelnut spread
- strawberry sauce homemade or your choice of strawberry/fruit jam
- sugar or honey
Instructions
- Place the flour, eggs, sugar, vanilla and 1/2 cup of the milk in a large mixing bowl.
- Use a whisk, immersion blender or electric mixer to combine and mix all the ingredients until you have a smooth mixture.
- Add the remaining 1 cup of milk and mix until completely smooth. This crepe batter can be refrigerated until ready to use.
- In the frying pan you will use for the crepes, melt the butter over low heat. Then pour the melted butter into a small bowl and let it cool a little. Your pan will be nicely greased with the butter and ready for cooking the first crepe.
- Add the cooled down melted butter to the crepe batter and mix well.
- Heat the pan to medium heat. Each stove and pan is different, so you need to learn the ideal temperature and heat setting. Generally, for a gas stove it’s at 50% to 75% of maximum. Using a ladle to pour the batter in the pan with one hand, while holding the pan and inclining it on all sides quickly to distribute it across the surface.
- Cook the first side for about one minute or until the edges of the crepe start to get golden brown, checking with a flat spatula for the right time to flip it. Slide the flat spatula gently underneath the crepe, flip it (carefully use your hand if needed to assist) and cook it on the other side for about 15-25 seconds. Remove it and put it on a plate. Repeat until you are done with all the batter.
- The crepes can be served immediately with your choice of topping options.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12crepes
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Calories | 93kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 48mg | 16% |
| Sodium | 45mg | 2% |
| Potassium | 66mg | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 165IU | 3% |
| Calcium | 43mg | 4% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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