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Sweet crepes with dulce de leche and bananas

How to make French crepes

Our easy recipe for making sweet homemade French crepes, the batter is made with flour, sugar, eggs, milk, vanilla, and butter or oil. Includes topping ideas, step by step photos and video.
Course Breakfast, Brunch, Dessert, Snack
Cuisine European, French
Keyword Easy crepe batter, French crepes, Homemade crepes, Sweet crepes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24 crepes
Calories 93kcal
Author Layla Pujol


Crepe batter

  • 2 cups of flour all purpose
  • 2 tablespoons of sugar
  • 6 eggs
  • 3 cups of milk
  • 4 tablespoons of butter (can also use avocado oil) melted (or melt it in the pan that you will use for the crepes – see more below)
  • 1 teaspoon of vanilla

Suggestions for toppings:


  • Place the flour, eggs, sugar, vanilla and 1 cup (30% volume) 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 2 cups of milk (70% volume) 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.



Calories: 93kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 45mg | Potassium: 66mg | Sugar: 2g | Vitamin A: 165IU | Calcium: 43mg | Iron: 0.7mg