Quick Summary: French crepes are thin, unleavened pancakes made from a simple batter of flour, eggs, milk, and butter. Resting the batter for an hour is the key to an authentic, tender texture. This recipe makes 16 crepes and works with both sweet and savory fillings.
This authentic French crepe recipe uses just a few basic ingredients to make thin, tender crepes for breakfast, brunch, or dinner. In France, February 2 marks La Chandeleur, or crêpe day, when families gather to flip and share crepes for good luck.
French cuisine is known for its pastries, and crepes sit right alongside madeleines as an everyday classic. Round out a French dessert spread with apple Tarte Tatin and Ile Flottante.
What is a crepe?
A crepe (crêpe in French, pronounced krep) is a large, very thin pancake made with no leavening agent, so it stays flat and light rather than puffing up like an American pancake. The name comes from the Latin crispa, meaning curled or crinkled.
Crepes come in two main styles: sweet crepes made with wheat flour (crêpes sucrées), and savory buckwheat galettes (galettes de sarrasin) from Brittany. This recipe is for the classic sweet-and-savory wheat crepe.
This video of chef Raymond Oliver making French crepes (crêpes françaises) is worth a watch. He famously flavors his batter with rum, beer, pastis, and a splash of white wine.
Why you'll love this recipe
- Just a few ingredients: flour, eggs, milk, butter, and a pinch of salt are all you need.
- Sweet or savory: the same batter works for dessert crepes or savory galette-style fillings.
- Authentic method: resting the batter for an hour gives tender, lump-free crepes the traditional way.
- Make-ahead friendly: the batter and finished crepes both keep well so that you can prep in advance.
- Crowd-pleaser: one batch makes 16 crepes, perfect for a family breakfast or brunch.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
Read more about crepe ingredients before you start.
- Flour: Use all-purpose flour for classic French crepes. Resting the batter for up to an hour lets the flour absorb liquid, and the gluten relax.
- Salt: Enhances both flavor and sweetness.
- Eggs: Use large eggs for structure and moisture.
- Milk: Whole milk is the most popular choice. Skim milk makes a lighter version. To make dairy-free crepes, replace whole milk with almond milk.
- Rum: Adds fruity flavor. Swap with Cointreau, Grand Marnier, Kirsch, or fruit juice for a non-alcoholic option.
- Butter: Melted butter adds flavor and aids cooking, so no greasing is needed.
Equipment
A few basic tools make French crepes easier:
- Crepe pan or nonstick skillet (a carbon-steel de Buyer crepe pan is a French favorite)
- Large mixing bowl
- Hand whisk
- Fine-mesh sieve
- Ladle or small measuring cup
- Flexible turner or crepe spatula
How to make French crepes
Step 1. To make the crepe batter (pâte à crêpes in French), sift all-purpose flour with a pinch of salt into a large mixing bowl.
Step 2. Make a well in the middle, add eggs, and mix with a hand whisk (photo 1).
Step 3. Add half of the cold milk and whisk. Add the remaining milk and pass the batter through a fine-mesh sieve (photo 2).
Pro tip: Most French crepe recipes, including Julia Child's crepes, insist on using a food processor, electric mixer, or blender to mix up all the ingredients. But using a hand whisk and getting the batter through a fine-mesh sieve makes a smooth batter and provides the best texture of crepes.
PHOTO 1
PHOTO 2
Step 4. Flavor the batter with dark rum, add water, and whisk. Cover the batter with a plastic film and let it rest for one hour at room temperature.
Step 5. Just before cooking crepes, melt unsalted butter in a crepe pan (a nonstick pan), add it to the batter, and whisk. Wipe the pan with a paper towel.
Step 6. Place a crepe pan over medium-high heat (do not grease the pan). Pour the batter into a thin layer (adjust to fit your pan size) and tilt the pan to cover the bottom (photo 3).
Step 7. Once the edge of the crepe turns brown, flip the crêpe with a flexible turner (photo 4).
PHOTO 3
PHOTO 4
Step 8. Cook the second side until golden. Repeat with the remaining batter and stack the crepes on a plate. Serve crepes warm.
Julia Child's crepe method vs. this recipe
Many classic French crepe recipes, including Julia Child's crepe recipe in Mastering the Art of French Cooking, blend the batter in a food processor or blender for a few seconds until smooth. It is fast and gives a lump-free batter.
This recipe uses a hand whisk and then passes the batter through a fine-mesh sieve instead. It takes a minute longer, but it avoids over-mixing the gluten and gives crepes a slightly more tender texture. Either method works, so use whichever tool you have on hand.
Expert tips
- Rest the batter: let it sit for at least an hour so the flour hydrates and the gluten relaxes, which is the key to tender, authentic crepes.
- Strain for smoothness: pass the batter through a fine-mesh sieve to catch any lumps.
- Get the pan hot: heat the crepe pan over medium-high before adding batter, and use just enough to coat the bottom in a thin layer.
- Butter the batter, not the pan: whisking melted butter into the batter means you do not need to grease the pan between crepes.
- The first crepe is a tester: if it sticks or tears, adjust the heat and batter thickness before continuing.
- Stack to keep warm: pile cooked crepes on a plate; if serving the same day, skip the parchment between them.
Recipe variations
This crepe batter is easy to adapt. Here are a few ways to change it up:
- Sweeten it: add a tablespoon of sugar, plus vanilla extract, orange flower water, or a little orange or lemon zest.
- Swap the alcohol: replace the rum with Grand Marnier, Cointreau, or Kirsch, or use fruit juice or water for a kid-friendly, non-alcoholic version.
- Dairy-free: use almond or oat milk in place of whole milk.
- Lighter crepes: replace part of the milk with beer, cider, or water for an airier texture.
- Buckwheat galettes: use buckwheat flour for the savory Breton-style galettes de sarrasin.
Traditional French crepe fillings
One classic way to enjoy crêpes à la Française is to sprinkle white or vanilla sugar over half a warm crêpe, then fold it into quarters. You can also try a variety of sweet or savory fillings, but don't mix more than three ingredients while creating your original topping.
Savory crepe fillings:
- ham and cheese
- bacon and eggs
- crème fraîche and grated Emmenthal
- small grilled mushrooms
- sauteed vegetables
- diced tomatoes
Sweet crepe fillings:
- sugar-free whipped cream and fresh fruit
- Nutella and banana
- slow cooker apple butter
- chocolate and strawberries
- lemon curd with whipped cream
- ice cream
- hazelnut praline paste
- peach compote
- homemade condensed milk
- caramel sauce
- toasted or candied nuts
Storing & freezing
Crepes are best eaten warm, but you can make them up to 2 days ahead. Store in the fridge, with parchment between each crepe, in a zip-top bag or covered with cling film.
For longer storage, freeze stacks with parchment and plastic wrap for up to 2 months. Defrost in the fridge overnight or at room temperature for 1-2 hours. Reheat in the microwave in 15-30 second bursts or gently over a bain-marie.
Recipe FAQ
What is the difference between a crepe and a pancake?
Crepes are much thinner than American pancakes and use no leavening agent, so they stay flat and thin instead of rising. The batter is thinner and richer in eggs.
Do French crepes need to be sweet or savory?
Both. The same wheat-flour batter works for sweet fillings like sugar, jam, or Nutella, and for savory ones like ham and cheese or eggs.
Why do you rest crepe batter?
Resting lets the flour fully hydrate, and the gluten relax, which gives smoother, more tender crepes. An hour at room temperature is ideal.
What if I do not have time to rest the batter?
If you are short on time, warm the milk slightly before mixing it in, and you can cook right away. The texture is best after resting, though.
How do I make lighter crepes?
Reduce the milk and replace part of it with beer, cider, or water. This lightens the batter and gives an airier crepe.
How long does crepe batter last?
Crepe batter keeps in the fridge for up to two days. It is best made fresh, as the flavor and consistency change over time.
How do you fold crepes?
It depends on the filling. You can fold a crepe in half, into quarters, roll it, or shape it into a pocket or cone.
How many calories are in a French crepe?
Each crepe has about 86 calories.
Love crepes and pancakes? Try these next!
- Chocolate French crepes
- Crepes Suzette
- Vanilla Dutch Baby
- Beggar's Purses
- Farmer's Cheese Pancakes
- Or browse all the crepe and pancake recipes
Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!
PrintRecipe card
Authentic French Crepes (Crepes Francaise)
Authentic French crepes made with just a few basic ingredients: flour, eggs, milk, and butter. Thin, tender, and ready for sweet or savory fillings for breakfast, brunch, or dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes (plus resting time)
- Yield: 16 1x
- Category: Crepes
- Method: Cooking
- Cuisine: French
Ingredients
- 1 cup + 5 tablespoons (165 g) all-purpose flour
- 1 pinch of salt
- 4 large eggs, room temperature
- 13.5 fl oz (400 ml) cold whole milk
- 1.7 fl oz (50 ml) water
- 1 tablespoon (15 ml) dark rum
- 1.4 oz (40 g) unsalted butter, melted
* If needed, please refer to Baking Conversion Charts.
Instructions
- To make a crepe batter, sift all-purpose flour with a pinch of salt into a large mixing bowl. Make a well in the middle, add eggs, and mix with a hand whisk.
- Add half of the cold milk and whisk. Add the remaining milk and pass the batter through a fine-mesh sieve. Flavor the batter with dark rum, add water, and whisk. Cover the batter with plastic film and let rest for one hour at room temperature.
- Just before cooking crepes, melt unsalted butter in a crepe pan (a nonstick pan), add to the batter, and whisk. Wipe the pan with a paper towel.
- Place a crepe pan over medium-high heat (do not grease the pan). Pour the batter into a thin layer, adjusting to fit your pan size, and tilt the pan to cover the bottom.
- Once the edge of the crepe turns brown, flip the crepe with a flexible turner. Cook the second side until golden. Repeat with the remaining batter.
Notes
- Sugar is optional: add one tablespoon of sugar if desired.
- To make crepes kid-friendly, replace rum with the same amount of water or another flavoring.
- Don't skip the resting time: it's key to making authentic French crepes.
- For recipe variations, add sugar, orange flower water, vanilla extract, or even orange or lemon zest.
- If serving crepes the same day, skip the parchment when stacking.
- To store, place parchment paper between each crepe and keep them in a zip-top bag or cover them with cling film in the fridge.
Nutrition
- Serving Size: 1 crepe
- Calories: 86
- Sugar: 1.3 g
- Sodium: 54 mg
- Fat: 3.8 g
- Saturated Fat: 2 g
- Carbohydrates: 9.2 g
- Fiber: 0.3 g
- Protein: 3.3 g
- Cholesterol: 48 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
The recipe was originally published on February 08, 2018. It has been revised to include improved content and photos.
Katie says
Made it for the family and it was a hit!
Irina says
Thank you, Katie. I hope you will be making crepes again 🙂
Dannii says
These are the kind of pancakes we have on pancake day. I much prefer them to thick American pancakes.
Irina says
Really?! Dannii, I also respect thick fluffy pancakes, but I love thin crepes.
Anjali says
I've always been super nervous to make crepes from scratch at home but your recipe inspired me to give it a try -- and I'm happy to say these crepes turned out great!
Irina says
It is excellent that you succeeded in making crepes! Bravo, Anjali!
Veena Azmanov says
Your recipe sounds so interesting with the dash of rum to it. Perfect crepes for breakfast.
Irina says
To tell the truth, I can eat crepes for breakfast, lunch, and dinner:) Thank you, Veena.
Julia says
I've never seen crepes folded so perfectly! You should come to our house as I don't have patience for this 🙂
Irina says
It is so easy and enjoyable to fold crepes. Thanks for your comment, Julia.
Jen says
I loved these! Thank you for making the process not seem intimidating so I would be confident enough to try.
Irina says
You are welcome, Jen! Please, enjoy it!
Anjali says
I have always been way too nervous to attempt making crepes at home but your recipe has inspired me to give it a try! This looks delicious and pretty easy actually - considering it's crepes!
Irina says
Great! Please, let me know if you have any questions, Anjali.
Emmeline says
Yummy!! Thanks for this great walk through of crepes and how to make them. Very similar to Swedish pancakes actually except for the addition of rum 🙂 Curious about what a crepe pan is though - is it just a flat pan with low edges? (We call this a pancake pan in Sweden but our pancakes are similarly thin)
Angela Allison says
These crepes are simply incredible! And I appreciate the step-by-step instructions. This recipe is definitely a keeper; absolute perfection!
Sarah says
I've never made crepes before, but I feel totally ready now that I've read your post. Your post was so thorough, I think all of the bases are covered!
Irina says
Thank you so much, Sarah. Please, make crepes and enjoy!
Emily Liao says
This recipe is a great breakdown of how to make the perfect crepe! Now I always make this on the weekends for my family.
Irina says
Thank you, Emily, for letting me know that this recipe has become your to-go recipe.
Kelly Anthony says
I love your idea of throwing a crepe party for all my friends to enjoy your authentic recipe.
Irina says
Just make it happen, Kelly! 🙂
Kim Billhimer says
I love crepes stuffed with strawberries and whipped cream or whipped cream cheese for dessert
Irina says
It is a great idea, Kim. I also love fruits served with crepes, and my favorite ones are blueberries.
Janelle says
This crepe recipe is fabulous! Thanks for sharing.
Irina says
You are welcome, Janelle!
Tawnie Kroll says
The addition of rum was so delicious in these crepes! Such a fabulous recipe, easy to follow and make. Thank you!
Irina says
I am very glad that you loved the recipe and enjoyed the crepes. Thanks!
Dannii says
I love crepes - they are our favourite type of pancakes.
Irina says
Good to know, Dannii! Please, enjoy the recipe.
veenaazmanov says
Delicious recipe for my loving family. Best for my weekend breakfast option.
Irina says
Thanks for visiting the recipe, Veena. Please, enjoy it!
Cathleen says
I love making crepes at home!! These crepes look amazing, bookmarked to make later 🙂
Irina says
Thank you, Cathleen! Happy crepe making! 🙂
Mahy says
I've meant to make some crepes for a long time now. I just wanted to find "the perfect" recipe. Well, here it is!
Irina says
Oh, I am happy you have got the best recipe on hands now, Mahy! Please, enjoy it!
Priya Lakshminarayan says
These crepes look so yummy. I am going to try it tonight. Thanks for this easy recipe. I love crepes!
Irina says
It is a great idea, Priya. Please, let me know how it went 🙂
Jacque Hastert says
I love the idea of a crepe party! I am going to have to get a group of my girlfriends to do this soon! You make them look super easy and delicious.
Irina says
You will have fun, Jacque. Please, enjoy the recipe and happy entertaining!
Bintu says
I love crepes at any time of day - one of my favorite things to eat by far! Love your recipe; they taste delicious!
Irina says
Bintu, we have something in common: I can eat crepes for breakfast, lunch, and dinner. Thanks for your kind words!
Karen says
Can Amaretto be used instead of rum?
Irina says
Karen, taking into consideration that rum is not sweet, brandy, cognac, or even bourbon would be perfect non-sweet subs. I have got a crepe recipe with added Grand Marnier - Crepes Suzette; so, I think you could experiment with adding Amaretto as well. Just let me know how it went. 🙂
P.S. The rule is to replace the liquid with the same amount of liquid.
Karen says
Thank you so much for getting back to me so quickly. I will try it today and let you know how it turns out 😀
Irina says
Perfect, Karen! 🙂
Alma Fernandez says
This recipe is great. I would recommend it to everyone.
Irina says
Thank you very much, Alma. And thanks for sharing your picture on Instagram. 🙂
Lisa says
I love crepes (both savory and sweet). This recipe is legit - especially good with my favorite mushroom chicken and sherry filling.
Irina says
Thanks, Lisa, for stopping by. If you make the recipe, please, let me know!
Claudia Lamascolo says
I only use your recipe; it is quite authentic when it comes to a French crepe: light, fluffy, and that addition of rum is fabulous!
Irina says
Claudia, I am glad to hear that you love the recipe! Thanks!!!
Andrea says
I had no idea crepes were so easy to make or that they came in so many different ways to fold or roll them. I can't wait to make them myself.
Irina says
Perfect, Andrea! Please, let me know your favorite way of folding crepes once you make them! 🙂
Carrie Robinson says
I have never made crepes before! I will have to try this recipe soon. 🙂
Irina says
Sure thing, Carrie! You will love these crepes. 🙂 Thanks for your interest in the recipe.
Heidy says
I was very impressed with the way this French Crepe Recipe turned out the other day. My family and friends thought it was a hit. I will be making this again soon! Have a great week!
Irina says
Heidy, I am so happy that the recipe worked for you! Thanks for getting back and commenting. 🙂
Steven says
Can these crepes be used to make feuilletine? Do you have instructions or guidelines for us to follow in making them? Thank you.
Irina says
Hi Steven, unfortunately, I have not tried making feuilletine yet, but it is good to post a recipe one day. I do not think that this crepe recipe would work.
Nicole says
I LOVE how thorough this is! I am looking forward to making these soon! But first, I have two questions for you. 1. I didn’t see what size pan you use listed anywhere? 2. I noticed your recipe varies a bit from the “calculator” you linked, so I was curious why that is? Is this just the best proportions you’ve landed on from your own trials? Thanks!
Irina says
Hello Nicole, I used the 10-inch crepe pan listed in the recipe as an affiliate link to buy on Amazon. As for that calculator, I placed it just for those who are curious. I adapted the recipe from one of the French chefs; that's why it is different. 🙂 I am sure you will love crepes! Happy crepe making and enjoy it!
Bill says
My Grandmother used to make these. However, she called them German pancakes; she said the French stole this recipe along with other recipes and products from the Germans when France occupied Germany in the 1800s. She used an iron skillet turned upside down to make them and apple sauce as a filling.
Irina says
Thank you, Bill, for your comment. Many recipes have different stories of origin. Some of them are clear, some of them are unknown. I hope you enjoyed the recipe! 🙂
Tanvir says
I read your full recipe. from this, I can imagine crepe is not hard to make. but I have no crepe pan yet. Can I use other pans to make this, or do I need to buy a crepe pan? I recently read a review about crepe pan by De Buyer. Is it good for making crepe?
Irina says
Hello Tanvir, yes, generally speaking, you can use any crepe pan you have or make crepes using any non-stick frying pan. Happy crepe-making!!