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Crispy Crepe Recipe (Crêpes Croustillantes)

Stacked French crispy crepes with whipped cream are served on a black dessert plate.
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5 from 7 reviews

Looking for a crispy crepe recipe to make French Mille crepe that has the best dessert presentation ever? It is a French signature sweet treat to serve for a decadent breakfast or finish a romantic dinner. 



6 French crepes

For the whipped cream:

  • 2/3 cup + 3 1/2 tablespoons (200 g) whipping cream
  • 2.8 oz. (80 g) mascarpone
  • 2 1/2 tablespoons (35 g) granulated sugar
  • 1/2 teaspoon orange flower water

For caramelized nuts:

  • 30 g nuts (pecan, pistachios, hazelnuts, slivered almonds)
  • 3 1/2 tablespoons (25 g) powdered (icing) sugar

For the decoration: 

  • powdered (icing) sugar
  • chopped caramelized nuts

* If needed, please refer to Baking Conversion Charts.


  1. Make French crepes by following the recipe for authentic French crepes.
  2. To make crispy crepes, preheat the oven to 230 F/110 C. Using a cookie cutter of 3 1/2 inches/9 cm, cut three crepe disks out of one crepe. Repeat the same with other crepes. Arrange crepe circles on a baking sheet covered with parchment paper, bring them into the oven and dry them out for 30 minutes.
  3. To caramelize nuts, place nuts and powdered (icing) sugar on a frying pan and heat over medium heat, stirring constantly. Once the sugar starts to caramelize, coat nuts with caramel. Transfer caramelized nuts on the parchment paper and let them cool. Then chop nuts into medium-sized pieces.
  4. To make the orange whipped cream, whisk whipping cream, mascarpone, and orange flower water to get a firm whipped cream.
  5. To assemble the dessert, place the first crepe disk on a dessert plate. Using a pastry bag with a tip, pipe the whipped cream on top of the crepe, sprinkle with chopped caramelized nuts. Place the second crepe disk, repeat the process, and finish with a crispy disk. Sprinkle with powdered (icing) sugar and chopped nuts. Serve immediately.


  1. Place a bit of the cream on a dessert plate so that the stacked crispy crepes remain in their place.
  2. Serve it with "Coat Albret" - a cider from Loïc and Morgan Berthelot or another apple cider.





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