How to make French crepes

White and blue plate with crepes filled with strawberries and bananas

Our easy recipe for making sweet homemade French crepes, the batter is made with flour, sugar, eggs, milk, vanilla, and butter or oil.

Course Breakfast, Brunch, Dessert, Snack

Cuisine European, French

Keyword Easy crepe batter, French crepes, Homemade crepes, Sweet crepes

Prep Time 15

Cook Time 30

Total Time 45

Servings crepes

Calories 93kcal

Author Nicolas Pujol

Ingredients

Crepe batter

1 cup of flour all purpose
1 tablespoon of sugar
3 eggs
1.5 cups of milk plus extra if needed
2 tablespoons of butter - melted 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)
1 teaspoon of vanilla

Suggestions for toppings:

Fresh fruit: strawberries, banana blackberries, raspberries, mango, passion fruit, etc
Dulce de leche
Nutellla or your choice of chocolate hazelnut spread
Homemade strawberry sauce or your choice of strawberry/fruit jam
Sugar/honey

US Customary - Metric

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 60% 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.
If the crepe batter is resulting in crepes that are too thick, you can stir in some additional milk to help obtain thinner crepes. It is always a good idea to treat the first crepe as the 'test' one, both to figure the right heat level for your pan/stove the thickness of the batter.
The crepes can be served immediately with your choice of topping options.

Video

Nutrition