The Authentic French Crêpe Recipe (2024)

This easy crêpe recipe makes thin and flexible crepes with a restaurant-level quality. It’s an easy recipe, made with simple ingredients, and ready in minutes.

I’m a crepe expert because I’ve spent years making crepes in our family restaurants in the foothills of the Vosges mountains. So you can trust that this recipe has been tested many times over!

The Authentic French Crêpe Recipe (1)

Table of contents

French crepes, anyone? You might have tried some of my other classic French desserts like my floating island dessert, my madeleines, or my croffles, so it’s time for the classic of the classics.

I am a French girl born and raised in France, so I am a fan of authentic French recipes and truly French crepes.

It’s very easy to make a crepe batter crepe. All you need are 6 ingredients, a mixing bowl, a whisk, and a non-stick crepe pan.

Crêpes Ingredients

Following is the full list of ingredients to make your perfect French crepe:

The Authentic French Crêpe Recipe (2)
  • All-purpose flour – this refers to white wheat flour. Other options are white spelt flour or white whole-wheat flour.
  • Eggs
  • Whole milk or skim milk for a lighter crepe. It will result in crispier crepes. You can also use dairy-free milk alternatives like almond milk, but it makes the crepes slightly crispier.
  • Melted butter – you can make crepes without butter. Simply replace with melted coconut oil or olive oil.
  • Sugaror sugar-free alternatives like Monk fruit crystal sweetener or erythritol.
  • Vanilla essence – most often, the crepe batter is flavored with vanilla extract or orange blossom flower water.

Making The Crepe Batter

The Authentic French Crêpe Recipe (3)
  1. Add the flour, eggs, salt, vanilla extract, melted butter, and sugar into a large mixing bowl.
  2. Use a whisk or an electric mixer to gradually beat the milk until a smooth batter forms with no lumps. A crepe batter is always thinner than a pancake batter recipe, and that’s normal. Let the batter rest for 10 minutes. Meanwhile, warm the non-stick crepe pan.

Spreading The Crepe Batter

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  1. Oil the pan with an oil spray or melted butter. It takes time and practice to perfectly tilt the pan in a circular motion to spread your batter evenly around the pan. First, I recommend pouring no more than 1/4 cup of crepe batter. Next, make sure the crepe pan is very hot – preheat over medium heat for a few minutes.
  2. Then, tilt and swirl the pan in a circular motion at the same time you pour the batter – as you see me do in the picture above. The faster you tilt and rotate the pan, the better the crepe batter spread. As a result, it will cover the crepe pan surface with a thin layer that results in the most beautiful thin, and crispy French crepes.

Cooking The Crepe

Once the crepe is lightly brown, use an offset spatula to loosen the sides and flip the crepe. Finally, keep cooking the crepe on the other side for 1 minute.

Store the cooked crepes on a plate and repeat with the remaining batter.

Tips For Perfect Crepes

So what are the tricks on how to make a perfectly thin and crispy French crepe? Let me tell you my secrets.

Choosing The French Crepe Pan

The skillet you use makes a big difference in how the crepe will cook and how thin you can spread the batter.

You must use a non-stick pan for the best results.

It will work in a regular pan, but you will never get such a thin crepe.

Otherwise, use a pancake griddle, but it is more difficult to create beautiful round-shaped crepes on a griddle.

How To Fold A French Crepe

After you cook the crepe, bring it to a plate, add fillings and toppings and fold it.

Most French people roll their crepes, and we eat them with our fingers. Restaurant chefs folded crepes in a triangle shape.

But whether you fold or roll, always add the fillings in the open crepes.

Then put the crepe back into the pan to melt and warm the filling before folding and serving them. Here you go! You now know everything about authentic French crepes!

However, don’t hesitate to ask me more by leaving a comment! I will love to help you design your best crepe parties!

Sweet French Crepe Fillings

The most popular French crepe fillings are not quite healthy as French people love sweet crepe recipes!

But you can put any number of toppings on a French crepe. The typical amount is 1 to 4.

1. A Spread

The most commonly used on their own or associated with other ingredients are:

  • Icing sugar
  • Sugar or erythritol for a sugar-free topping
  • Jam – strawberry, blueberry, apricot, or use my sugar-free chia seed jam for a healthier twist
  • Fruit puree – often apple compote
  • Honeyor maple syrup or sugar-free syrup
  • A chocolate spread – Nutella is the most popular chocolate hazelnut spread sold in France. For a healthier, sugar-free Nutella, check out my sugar-free Nutella recipe.
  • Peanut butterhomemade or natural peanut butter.

2. Dry Ingredients

  • Coconut
  • Sliced almonds
  • Sugar or powdered sugar
  • Cinnamon

3. Other Sweet Crepes Fillings

  • Fruits – fresh fruits like fresh berries and bananas are often associated with chocolate spreads or cooked apples with cinnamon and sugar.
  • Spirit – French crepes with Grand Marnier are very popular. It is a crepe filled with crystal sugar and then covered with the French spirit Grand Marnier. The crepe is then flambeed and served hot. It is a very spectacular dessert in French restaurants. Other alcohols used in crepes are Cognac in combo with apples. Try my Crepe Suzette Recipe for all the details!
  • Whipped cream or cream cheese

Savory Crepe Fillings

If you prefer your crepe savory, there are many ways of making a delicious salty breakfast or lunch with this recipe.

Prepare your crepes and fill them with:

  • Smoked Salmon, Crème Fraiche, and Dill: place the salmon and crème on your cooked crepe while still on the hot pan, fold the sides, and add the dill just before serving.
  • Bacon, Sour Cream, and Onions: Cooked the bacon on another pan, spread the sour cream on the crepe, add the bacon and sliced onions. Cook for about a minute and serve.
  • Ham and Cheese: Place some of your favorite cheese on the crepe still on the hot pan, add a layer of sliced ham, and spread some more cheese. Fold the crepe in half and cook for another minute.
  • Egg Crepe: Prepare a sunny side up egg, place it on the crepe (still on the pan), and add a touch of bearnaise sauce or my 3-Ingredient Alfredo Sauce.
  • Mushroom Crepe: This is my favorite version. Prepare my Mushroom Sauce and pour it on the middle of the crepe, cook for another minute, and serve hot.

Frequently Asked Questions

Find below my answers to the most common questions on this crepe recipe.

When Do French People Eat Crepes?

French people eat crepes anytime for afternoon tea, birthdays, and breakfast but always with many friends or family members. We invite friends to crepes partiesall the time.
French loves eating crepes as a social thing. In France, some families have a crepe-party maker that allows six people to sit around the table, and everyone can cook their small crepes in front of them.
It is a fun simple food that gathers everyone around the table and welcomes creativity as anyone can add their favorite crepe fillings.

Can I Use A Blender?

You can make the French Crepe Batter with a blender instead of using an electric beater. Make sure to blend on low or medium speed.

Can I Make A Crepe Recipe Without A Mixer?

Yes, you can make this crepe recipe without a mixer, it works just as well with a hand whisk.

What Is The Best Crepe Recipe?

The best crepe recipe must make soft, sweet, flexible crepes with a hint of vanilla and a neutral taste to accommodate all fillings.
I strongly feel like this recipe is the best. I’ve never tried one that makes French crepes as authentic as this one.
And I know I’m not the only one with more than five hundred 5-star ratings, you have decided this is the best recipe!

Can I Make A Crepe Cake?

Making a crepe cake with this recipe is very simple! Stack eight to 10 crepes and add any of your favorite fillings in between them.
You can then top them up with fresh fruits and a raspberry jam.

Can I Make A Savory Crepe?

This recipe is perfect when filled with sweet ingredients, but you can absolutely make a version with savory fillings for brunch.
Add spinach, pan-fried mushrooms, grilled chicken, tomato slices, and fresh cheese like ricotta for delicate savory crepes.

Why Are Crêpes Important To French Culture?

Each year on February 2 is what French people call ‘La Chandeleur’ – Candlemas in English – or the day when a whole country eats crepes!
It is a tradition, and most French families will eat French crepes for the occasion.
No one knows for sure why crepes are associated with a once-religious holiday, but there are a few hypotheses.
It is possible that crepes – essentially large and thin pancakes – symbolize a round, yellow sun coming back after the winter.
Another possibility is that it’s around that time that winter wheat harvests happen. If flour was made in too large batches, making crepes was a way to use it.
It is such a deeply rooted tradition that I still make crepes on that day even though I moved to New Zealand years ago. The tradition says that we must eat them only after 8 pm.

More Crêpe Recipes

If you like simple, healthy, authentic crepes recipes, you’ll also love these:

Chocolate Crepes

Japanese Crepes

Crepes Suzette

Vegan Crepes

Gluten-Free Crepes

Coconut Flour Crepes

French Buckwheat Crepes

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

The Authentic French Crêpe Recipe (12)

French Crêpe Recipe

This Authentic Crepe Recipe makes the same crepes you would eat in Paris. French crêpes are thin, crispy on their sides, and filled with delicious sweet jam or chocolate spread.

Author: Carine Claudepierre

Prep: 10 minutes mins

Cook: 5 minutes mins

Total: 15 minutes mins

Yield: 12 crêpes

Serving Size: 1 crêpe

4.98 from 2421 votes


US CustomaryMetric

  • 1 ¾ cup White Wheat Flour
  • 3 Eggs
  • ¼ teaspoon Salt
  • 1 tablespoon Vanilla Extract optional
  • 1 teaspoon White Sugar optional
  • 2 cups Milk
  • 2 tablespoons Unsalted Butter melted or vegetable oil of your choice

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


  • In a large bowl, add the flour, eggs, salt, vanilla extract, melted butter, and sugar if used.

  • Using a whisk or electric mixer, beat in the milk gradually until a smooth batter forms with no lumps.

  • Heat a lightly buttered crepe pan over medium/high heat.

  • Pour or scoop the batter onto the pan, then tip and rotate the pan to spread the batter as thinly as possible.

  • Cook until lightly brown on both sides – about 1-2 minutes on each side and serve hot with your favorite fillings.


Crepe pan: I am using a 10-inch French crepe pan. It makes 12 perfectly thin and crispy French crepes with this recipe.

Store: you can cook all the crepes and then store them in the fridge on a plate covered with plastic wrap. It stores well for up to 2 days.

Filling ideas: jam, chocolate spread, honey, maple syrup, apple compote, fruits, nut butter, whipped cream, ice cream, nuts, coconut, and more!

Tried this recipe?Mention @sweetashoneyrecipes

Serving Size: 1 crêpe

Yield: 12 crêpes

Serving: 1crêpeCalories: 179.3kcal (9%)Carbohydrates: 22g (7%)Fiber: 2.6g (11%)Net Carbs: 19.4gProtein: 7.6g (15%)Fat: 6.8g (10%)Saturated Fat: 3.5g (22%)Polyunsaturated Fat: 0.5gMonounsaturated Fat: 1.8gTrans Fat: 0.1gCholesterol: 76.2mg (25%)Sodium: 141.9mg (6%)Potassium: 146.4mg (4%)Sugar: 3.7g (4%)Vitamin A: 275.4IU (6%)Vitamin B12: 0.5µg (8%)Vitamin D: 1µg (7%)Calcium: 102.8mg (10%)Iron: 0.9mg (5%)Magnesium: 9.6mg (2%)Zinc: 0.5mg (3%)

The Authentic French Crêpe Recipe (17)

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

The Authentic French Crêpe Recipe (2024)


What is the secret of a good crepe? ›

Let the batter rest.

If you can make the batter the night before, or 8 hours before you plan to make crêpes, they will be better than straight away. This resting period allows the gluten in the flour to develop and bond to the milk and eggs, and this yields a more complex flavor.

What is the best flour for crepes? ›

Flour: To keep the crepes light and tender, it is best to use either cake flour or whole wheat pastry flour. Using all-purpose flour or regular whole wheat flour will result in a heavier batter that is harder to manipulate when cooking.

Which crepe batter has the proper consistency? ›

Crepe batter shouldn't be the consistency of pancake batter. It should be extremely thin! Use a ladle to test the mixture's thickness and make sure it has the consistency of heavy cream — almost liquid. If you've found that it's too thick, make a thinner batch, then add both batches together to correct the problem.

What is the best type of crepe? ›

Some of the most popular crepes are those that include some type of fresh fruit or jam. Blueberries, strawberries, and cherries are often paired with chocolate spreads, cream cheese, and whipped cream. For a savory dish, crepes egg benedict is a delicious option.

Should crepe batter be thin or thick? ›

The batter should flow easily, but it shouldn't be watery. (The batter in the video above is a little on the thick side—but there's no shame in using a spatula to help spread the batter to the edges of your skillet.) The pan should be well lubricated with butter, and the heat should be medium-high.

Does crepe batter need to rest? ›

Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax. While it's not the end of the world if you skip this step, it is the secret to the most delicate, melt-in-your-mouth crepes. Let the batter stand at room temperature for 30 minutes, or refrigerate for up to two days.

Should crepes be thick or thin? ›

Crêpes have a thinner batter that is made with wheat flour, eggs, and milk, while pancakes have a thicker batter made with a combination of baking powder, flour, eggs, and milk. The thin consistency of crêpe batter results in a lighter, fluffier texture, while the thicker pancake batter results in a denser texture.

How are crepes traditionally made? ›

Crepes are thin pancakes that can be either sweet or savory. They are traditionally made with wheat flour, milk, eggs, and butter. On La Chandeleur, it is customary to make crepes with a silver coin hidden inside. Whoever finds the coin in their crepe is said to have good luck for the rest of the year.

Is it better to make crepe batter the night before? ›

Make Ahead Instructions: Batter can be made the night before. Seal tightly in your blender or pour into a mixing bowl and cover tightly, then prepare crepes the next day. Crepes are best enjoyed right away, but you can make a batch and store in the refrigerator for up to 1–2 days.

How do you make Joanna Gaines crepes? ›

Directions. In a blender, combine the flour, eggs, milk, 1/2 cup water, the sugar, vanilla, salt, and butter and pulse to combine for about 1 minute. Let the batter sit in the fridge to rest for at least 20 minutes or overnight. Heat a dry nonstick medium skillet over medium heat for about 3 minutes.

What are the two types of crepes? ›

Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées).

What fat is used in crepes? ›

Eggs, milk, flour, and butter (or vegetable oil).

That's it! No, there is no sugar in a classic crepes recipe, so that you can then use the filling of your choice, sweet or savory. If you know you make exclusively sweet crepes for dessert, it's ok to add one Tablespoon of sugar in the batter.

Should crepes be rolled or folded? ›

Traditionally, crêpes are folded or shaped according to the recipe directions. However, there are many recipes that would work well with different types of folds. Crêpes are also very versatile. Once you have the basic crêpe recipe down, you can use whatever ingredients and folds you like.

Should crepe batter be cold or room temp? ›

Chill the batter: Chill the crepe batter for at least 30–60 minutes before cooking it. This time in the refrigerator is crucial to the taste, texture, and success of your crepes. Use this time to clean up and get your skillet ready. You can even chill the batter overnight so it's ready to cook the next day.


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