Quick Summary: Syrniki (also spelled sirniki) are soft, fluffy Eastern European pancakes made from farmer's cheese, egg, flour, and sugar, then pan-fried until golden. They are a staple breakfast in Ukraine, Russia, and Belarus, ready in about 30 minutes and served warm with sour cream, jam, honey, or fresh fruit.

What are syrniki?

Syrniki (also sirniki; plural) are soft, fluffy cheese pancakes of Eastern European origin made from farmer's cheese. They make a staple breakfast in Ukrainian, Russian, and Belarusian cuisines.

They are also known by many different names, like European pancakes, Ukrainian syrniki, Ukrainian cheese pancakes, Russian cheese pancakes, Russian syrniki, cottage cheese pancakes, Russian cheese patties, and Russian cottage cheese pancakes.

Both syrniki and traditional American pancakes are thick pancakes, but they are different.

How do you pronounce syrniki?

Syrniki is pronounced SEER-ni-kee. The alternate spelling sirniki is pronounced the same way, since both come from the Slavic word for cheese. You may also see it written as syrnyky, sirniki, or syrnki, but they all refer to the same farmer's cheese pancakes.

Where do syrniki come from?

Syrniki are of Eastern European origin and are a traditional breakfast in Ukrainian, Russian, and Belarusian cuisines. Because they are equally popular across the region, it is hard to pin their origin to a single country. They are traditionally served hot with sour cream and a whole-fruit preserve called varenye.

Where to buy farmer's cheese?

While farmer's cheese is widely sold in many supermarkets in Eastern Europe, it can be challenging to find internationally. Look for farmer's cheese in the dairy section, next to quark, cottage cheese, sour cream, or ricotta.

If there are specialized Polish, Russian, or Ukrainian grocery stores or an Eastern European grocery store nearby, you may be lucky to find the farmer's cheese there.

What kind of cheese can you use as an alternative? You can use well-drained ricotta, cottage cheese, Russian tvorog, or twaróg. But you need to remove excess liquid to shape your pancakes.

You can follow a farmer's cheese recipe to make your own tvorog at home with a few ingredients.

Why you'll love this recipe

• Quick and simple. This sirniki recipe uses a few basic ingredients and comes together in about 30 minutes so that you can make a warm breakfast fast.
• Soft, fluffy, and cheesy. Made with homemade farmer's cheese (tvorog), the pancakes are tender inside and golden brown.
• Great any time of day. Serve syrniki for breakfast, as a snack, or for lunch with sour cream, jam, honey, or fresh fruit.
• Naturally versatile. Add raisins, vanilla, or lemon zest, or pair them with other cheese classics like nalesniki (Polish crêpes).

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Farmer's cheese (tvorog) with 9% fat is the main ingredient in a traditional syrniki recipe. Opt for store-bought or homemade farmer's cheese. It must be dry, so drain it in double layers of cottage cheesecloth over a colander for a few hours or overnight in the fridge. Avoid using non-fat farmer's cheese when making pancakes: it can cause an unpleasant sogginess while frying.

Pro tip: If the farmer's cheese is dry enough, purchase it and use it right away. If not, try squeezing it a bit to remove excess liquid by covering it with two layers of cheesecloth.

• Egg: The recipe calls for a large egg at room temperature. Bring it to the counter about 30-60 minutes before you start.

• Flour: Use all-purpose flour, or replace it with semolina. For a gluten-free option, replace it with cornstarch or white rice flour.

• Sugar: Use granulated or caster sugar interchangeably.

• Vanilla sugar is optional. It brings a rich vanilla flavor to your pancakes. You can replace it with vanilla extract if desired.

• Salt enhances the flavors of sirniki.

• Vegetable oil is used for frying farmer's cheese pancakes. You can replace it with grapeseed, canola, or non-refined coconut oil. But try to avoid olive oil, including light olive oil, due to its strong taste and flavor.

Equipment

You need only a few basic tools to make syrniki:

• mixing bowl
• fork or potato masher
• fine-mesh sieve
• frying pan or skillet
• spatula

How to make syrniki

The key to great syrniki is dry farmer's cheese. You must drain it if it isn't dry enough or packed in water.

Step 1. Drain the farmer's cheese (if needed). Place two layers of cheesecloth over a colander, then put the farmer's cheese on top. Bundle the cloth around the cheese like a coin purse, then squeeze with your hands.

Pro tip: If not enough to remove the excess liquid, place the colander over a medium-sized bowl and refrigerate for 2-4 hours. If you use another type of cheese, a farmer's cheese substitute, make sure to strain it overnight.

Step 2. Place the farmer's cheese in a large bowl, and add egg, flour, salt, and sugar (photo 1).

Step 3. Mix the ingredients with a fork, spatula, or potato masher, then knead with your hands until the dough becomes sticky. It will be thick enough, much thicker than the regular pancake batter.

To test, take the pancake dough and slightly squeeze it in your palm to make a ball. If the dough holds its shape, it's the right consistency and ready (photo 2).

Step 4. Sift a little flour on the working surface for coating (see my guide to sifting flour). There are three ways to shape syrniki pancakes. Choose one or another; it is your personal preference.

• Shaping way #1. Take the dough or cheese mixture (about 2 oz./50 g) and, with damp hands (wet them in cold water or oil), shape a small ball. Place it on a floured surface and flatten it into a small patty about ½ inch (1.2-1.5 cm) thick. Roll in flour, coating the pancake on all sides. Set aside and continue with the remaining pancakes.

• Shaping way #2. Use a quarter-cup cookie scoop or an ice cream scoop to portion your pancakes. Place the dough scoop on the lightly floured board and roll it up with your hand in a circular motion, gently pulling the ball along (like shaping a dinner roll). Pat the dough down with your hand, and cover it with flour.

• Shaping way #3. Turn the dough onto a floured surface and gently shape it into a log, about 2 inches (5 cm) in diameter. Use a knife or bench scraper to cut the dough into even pieces ½ inch (1.2-1.5 cm) thick (photo 3). Cover each cut piece with enough flour, and shape each pancake using a glass or a round cookie cutter of a larger diameter. Or use your hand, the easiest way (photo 4). The shaped syrnik is round, resembling a "puck" or patty, and about ½ inch (1.2-1.5 cm) thick.

Pro tip: Don't add too much flour; otherwise, the pancakes will lose their fluffiness, cheesy taste, and flavor.

Step 5. Pour the vegetable oil into a frying pan (opt for a nonstick skillet) and heat it. Next, transfer each syrnik to the pan using a spatula.

Fry syrniki (3-4 at a time) in a hot pan over medium-low heat for 3-4 minutes on each side, until golden brown. Use a flexible turner to help turn the pancakes. You may need to add more oil as you go. Be careful with turning your pancakes: the oil may splash!

Pro tip: The higher your syrnik, the less heat you should use and the longer it to fry. You may need to cover the pan with a lid and fry the second side (after it turns golden) for 1-1.5 minutes longer.

Step 6. Remove the fried syrniki from the pan and place them on a plate covered with a paper towel to absorb the excess oil. Then transfer them to a serving plate (photo 5).

Serve cheese pancakes hot with a dollop of sour cream, whipped cream, sweetened condensed milk, jam preserves, or fresh fruit. You can eat them cold if desired.

Expert tips

1. Make sure to coat the pancakes well with flour before frying. They should have a puck-like shape and be dredged in flour.
2. Ensure your farmer's cheese is dry before you start. If it is too runny, add more flour, which will reduce the authentic taste of cheese-filled pancakes. To fix this, drain the farmer's cheese well.
3. Use a food processor for a few seconds to crumble the farmer's cheese evenly. Then proceed with the recipe, mixing ingredients with a fork. Avoid using an immersion blender or a hand mixer to make the dough.
4. To keep pancakes in a nice shape, place them in a single layer in the freezer for 5-10 minutes before frying.
5. Do not add too much flour. Just enough to bind the dough keeps syrniki soft and tender inside; extra flour makes them dense.
6. For extra lift, add a pinch of baking powder to the dough. It gives the cheese pancakes a lighter, fluffier texture.

Recipe variations

• Replace farmer cheese with other alternative types of cheese, such as well-drained cottage cheese, ricotta, tvorog, or twaróg.

• Tweak the amount of sugar to find the perfect balance for your taste: from two to three tablespoons for just enough sweetness to sugar-free sirniki.

• Add raisins or chopped dried fruit for an extra-special twist. And to intensify the flavor, add a pinch of ground cinnamon or lemon zest to your batter.

• You can add some grated carrots. No one will ever guess they are there.

Storing & freezing

Serve your sirniki hot and fresh right from the frying pan. Don't let them sit at room temperature for more than 24 hours.

Store leftovers in an airtight container in the refrigerator for up to 4 days. With homemade farmer's cheese, store your pancakes for up to 3 days.

To reheat, use the microwave or a skillet over low heat with a bit of oil. Cover the pan with a lid for heating thoroughly.

Can you freeze syrniki?

Raw syrniki: You can freeze raw cheese pancakes for up to 2 months. Place them, shaped and flour-dusted, on a tray lined with baking paper, and freeze for 2-3 hours.

Once frozen, stack about 7 pancakes in a freezer bag, separate them with parchment paper, label the bag, and freeze. When ready to fry, there is no need to defrost them. For each side, fry your pancakes straight from the freezer over low heat for 4-5 minutes (maybe longer).

Fried syrniki: You can also freeze fried sirniki for 4 months. Let them cool, then stack 5-7 of them (no need to separate each with parchment). Cover pancakes with plastic wrap, then aluminum foil, and freeze. To thaw, refrigerate overnight, then reheat in the microwave.

How to serve syrniki

The most traditional Russian way to serve syrniki is to top them with sour cream, with or without fruit preserves. You can also use other favorite toppings, such as powdered sugar, Greek yogurt, whipped cream, honey or maple syrup, store-bought or homemade jam, fresh berries, Nutella, applesauce or apple juice reduction, or ice cream.

Recipe FAQ

Is it sirniki or syrniki?
Syrniki and sirniki are two spellings of the same Eastern European dish, farmer's cheese pancakes, pronounced SEER-ni-kee. Both are correct.

Where does syrniki originate from?
Syrniki are of Eastern European origin and are a staple breakfast in Belarusian, Russian, and Ukrainian cuisines.

Are syrniki Russian or Ukrainian?
Syrniki are served for breakfast in both Russian and Ukrainian cuisines, so it is hard to pin their origin to one country.

Can you make syrniki with cottage cheese?
You can replace farmer's cheese with well-drained cottage cheese to make these pancakes.

Can you make syrniki with feta cheese?
Feta can substitute for farmer's cheese, but it is not a typical ingredient in a traditional syrniki recipe.

Can you make syrniki with fresh cheese?
Fresh cheese or crème fraîche is not a great substitute. Its texture and flavor will not give authentic results.

Can you make syrniki with cream cheese?
Cream cheese is not the right ingredient here. Its rich, creamy texture does not work for this traditional dish.

What is syrniki eaten with?
Syrniki are best served with sour cream, fruit preserves, powdered sugar, honey, fresh fruit, or applesauce.

What is the syrniki tradition?
Traditionally in Eastern Europe, syrniki are made for breakfast and served hot with sour cream and a whole-fruit preserve called varenye.

What are the ingredients for syrniki?
Syrniki need just a few basic ingredients: dry farmer's cheese, an egg, flour, a little sugar, a pinch of salt, and optional vanilla. You fry them in a little oil until golden.

How many calories are in syrniki?
One syrnik has about 107 calories.

Love crepes and pancakes? Try these next!

• Dutch Baby Pancake
• French Crepes
• Galette Bretonne (buckwheat crepes)
• Beggar's Purses (aka crepe purses)

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!

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Recipe card

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.

Quick Summary: To make banana Nutella crepes, blend ripe bananas into a thin crepe batter, cook paper-thin crepes in a hot pan, then spread each with warm Nutella, add fresh banana slices, and fold. The mashed banana in the batter gives a soft texture and double banana flavor.

What are banana Nutella crepes?

Banana Nutella crepes are thin French-style crepes filled with Nutella, a chocolate-hazelnut spread, and fresh banana slices. In this version, mashed banana also goes into the batter, so the crepes taste of banana through and through.

They work for breakfast, brunch, or dessert, and are usually folded into triangles or rolled up and dusted with powdered sugar.

Banana Nutella crepes recipe

Once you have mastered basic crepes, banana crepes are the natural next step. Add Nutella to the mix, and you get a dessert that is pure comfort.

Think paper-thin crepes with crisp edges, layered with creamy chocolate-hazelnut spread and fresh banana slices. This is a classic you will spot at Parisian crepe stands. Like Proust's madeleines, one bite can bring back warm childhood memories.

Easy to make at home, they are perfect for breakfast, a sweet lunch, or a simple dessert. This timeless pairing of banana and Nutella turns an ordinary crepe into something special.

Why you'll love this recipe

• Double banana flavor: mashed banana in the batter plus fresh slices in the filling.
• Thin and soft: the batter cooks into paper-thin crepes with lightly crisp edges.
• Simple filling: warm Nutella and sliced banana, then fold into a triangle.
• Any time of day: serve them for breakfast, brunch, or an easy dessert.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Make sure all the crepe ingredients are at room temperature.

• Bananas: Choose ripe yellow bananas with a few brown specks for sweetness, but avoid overripe brown bananas meant for banana bread. For garnish, choose fresh, firm ripe bananas.
• Flour: Use all-purpose flour.
• Milk: Use whole milk, or swap for low-fat. For thinner crepes, replace 3½ tablespoons (50 ml) of milk with water.
• Eggs: Large eggs help bind the crepe batter.
• Salt: Enhances and balances the flavors.
• Butter: Adds rich flavor and prevents sticking. You won't need to grease the skillet between crepes.
• Nutella: The classic chocolate-hazelnut spread for this recipe. You can try other chocolate spreads, but skip chocolate sauce as a filling (though it is perfect for drizzling).

Equipment

You need just a few basic tools to make banana Nutella crepes:

• Blender
• Mixing bowl
• Hand whisk
• Fine-mesh sieve
• Crepe pan or non-stick pan
• Ladle
• Flexible turner

How to make banana Nutella crepes

Step 1. Blend peeled bananas, eggs, and a pinch of salt until smooth. Add half the milk, blend briefly, then transfer to a large bowl.

Step 2. Whisk the sifted flour, then add the remaining milk and water. Strain through a fine-mesh sieve if needed, then stir in melted, cooled butter. Rest the batter for 15-30 minutes.

Step 3. Heat a crepe pan over medium to medium-low heat. Pour in a small ladle of batter, swirl to coat the pan thinly, and cook 1-2 minutes per side. Repeat with remaining batter.

Step 4. For the filling, warm Nutella in the microwave until spreadable. Slice bananas thinly and sprinkle with lemon juice. Spread 1-2 tablespoons Nutella over half a crepe, arrange banana slices on top, fold into a half-moon, then fold again into a triangle.

Step 5. Serve 1-2 crepes per plate, dusted with powdered sugar or topped with chopped hazelnuts. Add a Nutella drizzle if you desire.

Expert tips

1. Read all the tips and tricks in the post devoted to basic crepes.
2. Warm up Nutella in a water bath instead of using the microwave.
3. Rest the batter for 15 to 30 minutes so the bubbles settle and the gluten relaxes, which gives you more tender crepes.
4. Do not flip too early: wait until the surface is no longer shiny and the edges start to brown, or the crepe will tear.
5. Keep the pan at medium to medium-low heat so the crepes stay soft and pliable, not crispy.
6. Wipe the pan with a paper towel between crepes so the butter does not burn.

Recipe variations

• Add fresh red berries with bananas for extra color and flavor.
• Try strawberry-banana Nutella crepes or experiment with other fruits.
• Fill crepes with Nutella and bananas, then fold into a crepe purse and sprinkle with cinnamon.
• Swap fresh bananas for caramelized ones (butter + brown sugar, fried for a few minutes).
• Replace Nutella with peanut butter for a less sweet option.
• Fill crepes with sugar-free preserves or homemade apple juice reduction.
• Add crunch by topping with granola or crushed cookies for extra texture.
• Roll instead of fold: spread Nutella and banana down the center, roll up, and place seam-side down.
• Finish with a dollop of whipped cream or a drizzle of maple syrup.

Storing & freezing

Garnish as many crepes as needed to finish during the day. Then store leftover crepes, covered with plastic wrap, in the refrigerator for two days or in the freezer for two months.

Recipe FAQ

How do you make banana Nutella crepes?
Blend ripe bananas into a thin crepe batter, cook paper-thin crepes in a hot pan for 1 to 2 minutes per side, then spread each crepe with warm Nutella, add fresh banana slices, and fold.

Do you put banana in the crepe batter?
In this recipe, yes. Mashed banana goes into the batter for extra flavor and a soft texture, and more sliced banana goes into the filling.

What bananas work best for banana crepes?
Ripe, spotty bananas are best for the batter because they are sweeter and blend smoothly. For the filling, use firmer, just-ripe bananas so the slices hold their shape.

Can you make banana Nutella crepes ahead of time?
Yes. Cook and cool the plain crepes, then stack them with parchment between each one and store. Fill with Nutella and banana just before serving so the banana stays fresh.

Can I make strawberry banana Nutella crepes?
Yes. Add sliced strawberries alongside the banana, or swap the banana for strawberries entirely for a different fruit-and-Nutella crepe.

Can you make crepes without a blender?
Yes. Mash the banana well, then whisk the batter by hand. Pass it through a fine-mesh sieve before cooking for a smooth result.

What is the difference between crepes and pancakes?
Crepe batter has no leavening, so crepes are thin and flat and can be rolled or folded. Pancakes contain baking powder or soda, which makes them thick and fluffy.

Why are my crepes crispy instead of soft?
The pan was too hot or the crepes cooked too long. Keep the heat at medium to medium-low and cook just 1 to 2 minutes per side so they stay soft and pliable.

How many calories are in banana Nutella crepes?
Each filled crepe has about 265 calories, though the exact amount depends on how much Nutella and banana you use.

Love crepes? Try these next!

Find various crepe and pancake recipes on the blog: thin and delicious French crepes, Polish pancakes, crepes flambéed with Grand Marnier, or a spectacular Dutch baby pancake.

• French Chocolate Crepes
• Clatite (Romanian Pancakes)
• Almond Milk Crepes
• Crispy Crepes
• Basic Crepes

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!

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Recipe card

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.

Quick Summary: To make Parisian crepes, whisk flour, salt, eggs, milk, melted butter, and a little water into a smooth, pourable batter, then let it rest. Cook thin crepes in a hot, buttered pan, swirling to coat. Fold or roll them around sweet or savory fillings and serve warm.

What are Parisian crepes?

Parisian crepes, or crêpes à la Parisienne, are the thin French crepes you find at street stalls all over Paris, cooked large and lacy on a hot griddle and folded around a filling. They are made from a simple batter of flour, eggs, milk, melted butter, and a splash of water.

Unlike thick American pancakes, crepes parisiennes are barely a couple of millimeters thick, soft, and flexible. Sweet versions get sugar, jam, Nutella, or chocolate, while savory ones (called crepes salées) are filled with ham, cheese, eggs, or mushrooms.

The most delicious crêpes in the French capital come from two places: Paris crêperies and crêperies in the streets of Paris. You can get crêpes de froment (meaning wheat crepes) with different savory fillings.

You can also find other options like a real galette de sarrasin, or buckwheat pancake made with buckwheat flour, and salade aux crêpes, which means salad with crêpes.

Why you'll love this recipe

• A taste of Paris at home. Thin, lacy French street-style crepes you can make without a plane ticket.
• Simple ingredients. Just flour, eggs, milk, butter, and a splash of water, all pantry staples.
• Sweet or savory. One batter covers dessert crepes with chocolate or jam and savory crepes with ham, cheese, or mushrooms.
• Great for entertaining. Set up a crepe bar with different fillings and let everyone build their own.
• Make-ahead friendly. The batter rests happily in the fridge, and cooked crepes reheat well for busy mornings.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Before you start, read about crepe ingredients.

• French crepes: follow the foolproof recipe to make French crepes. The recipe makes about 16 crepes; you can scale it down to make half as many.

• Mushrooms: the authentic Parisian crepes recipe calls for Parisian button mushrooms or champignon de Paris in French. Use champignons or shiitakes available in your grocery store.

• Ham: use thin slices of turkey, pork, or truffled ham.

• Shallot: to make your crepes authentic, use shallot or replace it with a more pungent onion.

• Emmenthal cheese: use grated or thinly sliced Emmenthal cheese, or replace it with Gruyère or Comté.

• Salt and pepper are essential to make the savory mushroom filling.

• Olive oil: is used to brown the shallot and cook the mushrooms. You can replace it with butter if desired.

Equipment

You need just a few basic tools to make Parisian crepes at home:

• crepe pan or nonstick frying pan
• mixing bowl
• whisk
• ladle or measuring cup
• flexible turner or spatula
• frying pan for the filling

How to make Parisian crepes

Step 1. Follow the French crepe recipe to make savory-style crepes.

Step 2. To make the garnish, cut off the mushroom stems, wash and brush them, then cut them into pieces or strips. Let them dry on a paper towel.

Step 3. Peel the shallot, and chop it finely. Heat a frying pan with olive oil, and brown the shallot for a minute.

Step 4. Then add the mushrooms and sauté over medium-high heat for about 5-10 minutes, until the liquid is almost absorbed. Season with salt and pepper.

Step 5. Place a slice of ham, grated cheese, and mushrooms in the center of the crêpe and roll it.

Step 6. Or garnish ½ of each crêpe, cover with the other half, and fold again to make a triangle. Serve immediately.

Step 7. If serving later, reheat crepes in the oven at 355°F/180°C for a few minutes.

Step 8. Serve Parisian crepes hot with a dollop of whipped heavy cream (optional) and green salad.

Expert tips

1. The key to wrapping the filling is making a thin crepe. Make sure the batter is thin and smooth.
2. Pour it into the center of the hot skillet to form a thin layer of batter.
3. Cook over medium-high heat until the crepe is slightly colored.
4. Get the batter right. It should be smooth and pourable, about the consistency of heavy cream. Too thick and the crepes turn out doughy; too thin and they tear, so adjust with a splash more milk or a spoonful of flour.
5. Rest the batter for at least 30 minutes (an hour is even better). This lets the flour absorb the liquid, and the gluten relax, giving you thinner, more tender crepes.
6. For an extra-smooth batter, blend it for a few seconds in a blender or with an immersion blender, then let it rest.
7. Aim for a Goldilocks pan temperature. Medium heat is usually right: too hot and the crepes brown unevenly, too cool and they will not develop that light golden color.
8. Do not worry about the first crepe. It is almost always a practice one while the pan comes up to temperature, so snack on it and keep going.
9. Keep them warm. Stack the cooked crepes on a plate under a clean towel or in a low oven to keep them soft until serving.
10. Spread the batter thin. As soon as the batter hits the pan, tilt and swirl it in a circular motion to coat the base in a thin, even layer. In crêperie, cooks use a crêperiereader (rateau), but tilting the pan works just as well at home.

Recipe variations

The beauty of Parisian crepes is how easily you can dress them up. Here are ways to make them your own:

• Flavor the batter. Add a little ground nutmeg or grated citrus zest for sweet crepes, or a pinch of chopped fresh herbs for savory ones.
• Savory (crêpes salées). Try goat cheese with onion confit, baby spinach, nuts, and honey; smoked salmon with tzatziki; grilled bacon with pickled cucumber and Morbier; or ham with Burrata, dried tomatoes, and spinach.
• Sweet. Fill or top with Nutella, homemade jam, salted butter caramel, melted dark chocolate and hazelnuts, caramelized apples with whipped cream, or simply butter, sugar, and a squeeze of lemon.
• Classic finishes. Honey, chestnut cream, fresh fruit, maple syrup, or a scoop of ice cream all work well.
• Build a crepe bar. Cook a big stack and set out bowls of fillings so everyone can fold their own, sweet or savory.

Storing & freezing

Parisian crepes are best served fresh and warm, but they keep well when stored unfilled. Let them cool completely, stack them with a piece of parchment between each one, and store the stack in an airtight container in the fridge for up to two days. Reheat gently in a warm pan or the microwave before adding your fillings.

To freeze, double wrap the cooled stack in cling film and freeze for up to two months. Let the crepes come back to room temperature for a couple of hours, or thaw them in the fridge overnight, then warm them through. Storing the crepes unfilled keeps them tender and ready for either sweet or savory toppings.

Recipe FAQ

What is a crêperie?
A crêperie is a restaurant or café that specializes in crêpes, serving both sweet and savory versions. Many crêperies also run stalls or street stands that sell crêpes as quick, on-the-go food.

Where to eat crepes in Paris?
You can eat crêpes in specialized crêperies, crêpe stands or kiosks, crêpe cafés, and fresh produce markets, for example, Marche des Enfants Rouges, if traveling to Paris.

What are the most famous crepes in Paris?
Wonderful crepes in Paris are sold at Breizh Café, Crêperie Le Pet, Crêperie Astel, La Droguerie du Marais, Chez Imogène, Brocéliande, Lulu la Nantaise, and La Crêperie Crêperielin. For a takeaway crêpe, Little Breizh Epicerie is the perfect place to visit, located at 111 rue Vieille du Temple.

How to eat savory crepes?
A small bowl of cider accompanies the most traditional way to eat savory crepes.

What is the difference between Parisian crepes and pancakes?
Crepes are much thinner and have no leavening, so they stay flat and flexible instead of rising. Pancakes are thick and fluffy from baking powder, while Parisian crepes are lacy, soft, and made to be folded or rolled around a filling.

Why are my crepes rubbery?
Rubbery crepes usually come from over-mixing the batter or skipping the rest. Whisk just until smooth, then let the batter rest so the flour hydrates and the gluten relaxes, which gives you tender, pliable crepes.

Can you make Parisian crepes gluten-free or dairy-free?
Yes. Use a cup-for-cup gluten-free flour blend (rest the batter a little longer), and swap the milk for an unsweetened plant-based milk and the butter for oil or vegan butter.

Do crepes need to be refrigerated?
Yes. Once cooled, store cooked crepes in an airtight container in the fridge and use them within a few days, or freeze them for longer storage.

What is the secret to great Parisian crepes?
The secret is a thin, pourable batter that has rested for at least 30 minutes, a hot pan set to medium-high heat, and a quick swirl to spread the batter into a thin, even layer. Resting relaxes the flour so the crepes turn out tender and lacy instead of rubbery.

How many calories are in Parisian crepes?
One serving of these Parisian crepes has about 258 calories, based on the recipe as written.

Love crepes? Try these next!

Crepes are a cultural tradition in France, where a crêpe day, La Chandeleur, is celebrated on February 2nd. French people also cook crepes on Mardi gras, but many generally eat crepes all year long.

• Basic crepes
• French chocolate crepes
• Clatite (Romanian pancakes)
• Nalesniki (Polish crepes)
• Easy crepes with pancake mix

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!

Print

Recipe card

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.

Quick Summary: To make crepes with pancake mix, whisk 1 cup pancake mix with about 1 ½ cups milk and 1 egg into a thin, pourable batter, then cook thin rounds in a hot non-stick pan for about a minute per side. The key is a thin batter (roughly 1 part mix to 2 parts liquid), so it spreads to cover the pan.

Can you make crepes from pancake mix?

Yes! While basic crepes are made with just flour, milk, eggs, and a pinch of salt, you can use store-bought pancake mix to make thin, tender crepes.

The challenge is that pancake mixes contain leavening agents like baking powder or baking soda, designed for fluffy pancakes, not thin crepes.

The trick is adjusting the batter's consistency, mainly the flour-to-milk ratio, so it spreads thinly in the pan.

Experts suggest about 1 part flour to 2 parts milk for the perfect finesse. You can also add a splash of acid, like lemon juice or vinegar, to balance the leavening if needed.

With these tweaks, your pancake mix can become a simple shortcut to fresh, homemade crepes.

Why you'll love this recipe

• Fast: the batter comes together in minutes with pantry staples, no special flour needed.
• Simple: you only need pancake mix, milk, and an egg to get started.
• Thin and tender: a small ratio tweak turns fluffy pancake batter into thin crepes.
• Versatile: serve them sweet or savory for breakfast, brunch, or dessert.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Also, read about crepe ingredients.

• Pancake mix: This recipe uses Bob's Red Mill homestyle pancake mix, but most dry mixes work for thin crepes.
• Milk: Use whole, low-fat, plant-based milk, or even sparkling water.
• Egg: One large egg.
• Oil: Vegetable oil prevents sticking; melted butter works too. If needed, lightly oil the pan with a silicone brush or use a cooking spray.

Equipment

You need just a few basic tools to make crepes with pancake mix:

• Mixing bowl
• Hand whisk
• Fine-mesh sieve
• Non-stick pan or crepe pan
• Ladle
• Flexible turner

How to make crepes with pancake mix

Step 1. Place the pancake mix in a large bowl, then add the egg and milk. Whisk until smooth. For thicker crepes, add a little more pancake mix; for thinner crepes, add a splash more milk.

Step 2. Pass the batter through a fine-mesh sieve, if needed, to remove lumps so the crepes cook evenly.

Step 3. Heat a non-stick pan over medium heat. Pour a small ladle of batter into the center, swirling the pan to spread it into a thin, even round.

Step 4. Cook until the edges curl and bubbles appear, then flip and cook briefly on the other side. Lightly spray the pan with cooking spray if the crepes stick.

Step 5. Stack the cooked crepes on a plate and keep warm. Serve with powdered sugar, fresh fruit, syrup, or your favorite toppings.

Expert tips

1. Read on for the tips and tricks to make basic crepes.
2. Don't overcook crepes: they should be just golden.
3. Serve crepes dusted with powdered sugar and garnished with fresh fruit, maple syrup, homemade condensed milk, or other favorite toppings.

Recipe variations

Once you master the basic pancake mix crepes, try these easy variations:

• Richer flavor: whisk in 1 teaspoon vanilla extract and a tablespoon of melted butter for softer, more flavorful crepes.
• Blender method: blend the pancake mix, milk, and egg for about a minute for an extra-smooth, lump-free batter.
• Sweet fillings: spread with Nutella, jam, whipped cream, or fresh berries and fold or roll.
• Savory fillings: fill with ham and cheese, sauteed mushrooms, or spinach for a light meal.
• Dairy-free: swap the milk for almond, oat, or soy milk. Check out these almond milk crepes.
• Different mixes: Bisquick, Krusteaz, and Aunt Jemima all work; keep the batter thin and pourable.

Storing & freezing

To keep crepes fresh, place sheets of parchment paper between each crepe and wrap them in plastic film.

Store in the refrigerator for up to two days or freeze in an airtight container or Ziploc bag for up to two months.

To thaw, move frozen crepes to the fridge overnight, then reheat individual crepes in the microwave for a few seconds before serving.

Recipe FAQ

Are pancake mix and crepe mix the same?
No. Pancake mix contains leavening agents that make batter rise into fluffy pancakes, while crepe batter has no leavening, so it stays thin. You can still make crepes from pancake mix by thinning the batter with extra milk.

Can I use premade pancake mix for crepes?
Yes. Whisk the pancake mix with more liquid than the box calls for so the batter is thin and pourable, then swirl a small amount in the pan to make thin crepes.

Can you make crepes with Bisquick?
Yes. For each cup of Bisquick, whisk in 1 to 2 eggs and 1 to 2 cups of milk or water until the batter is smooth and thin.

Can you make crepes with Krusteaz or Aunt Jemima mix?
Yes. Both work the same way. Add extra milk and an egg, and keep the batter thin so it spreads to cover the pan.

What is the secret to thin crepes?
Use a thin, pourable batter (about 1 part mix to 2 parts liquid) and swirl the pan right after pouring so the batter spreads into a thin layer before it sets.

Can you make crepes with pancake mix without eggs?
You can, but the crepes will be more fragile. Replace each egg with a flax egg (1 tablespoon ground flaxseed plus 3 tablespoons water) and handle them gently when flipping.

How many calories are in pancake mix crepes?
Each crepe has about 81 calories, though the exact amount depends on your pancake mix and toppings.

Love crepes? Try these next!

While French crepes are a well-known classic, there is an entire world of thin, crispy crepe styles that you should try. These include Polish naleśniki or Romanian clatite, for example.

• Authentic French Crepes
• French Chocolate Crepes
• Almond Milk Crepes
• Galette Bretonne
• Basic Crepes

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!

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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.

Quick Summary: To make clatite (Romanian pancakes), whisk eggs, sugar, and salt, then beat in flour, milk, and sparkling water into a thin batter. Let it rest, then cook thin pancakes in a hot, buttered pan. Fill them sweet or savory and serve warm.

What are clatite?

Clatite (clătite in Romanian, plural) are thin Romanian pancakes, close cousins of French crepes and Polish naleśniki. The name is pronounced kluh-TEE-teh, and a single one is a clatita.

What sets clatite apart is the batter. Along with eggs, flour, and milk, Romanian cooks often add sparkling or plain water, which makes the pancakes lighter and gives them their signature lacy, porous edges.

They sit somewhere between thin French crepes and fluffy American pancake: thin and flexible enough to roll or fold, yet tender. Serve them sweet with jam, cheese, or chocolate, or savory with a filling of your choice.

Why you'll love this recipe

• Simple pantry ingredients. Eggs, flour, milk, and a splash of water are all you need; no special shopping trip required.
• Light, tender texture. The sparkling-water batter gives you thin, lacy pancakes that never turn rubbery.
• Sweet or savory. Fill them with jam, cheese, Nutella, fruit, or a savory filling, so one batter covers breakfast, brunch, or dessert.
• Make-ahead friendly. The batter rests happily in the fridge, and cooked clatite reheat well for busy mornings.
• Naturally crowd-pleasing. This classic Romanian recipe is kids and adults ask for again and again.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Eggs: the recipe calls for large eggs.
• Flour: Use all-purpose flour.
• Milk: whole milk is required to make these pancakes.
• Water: the recipe calls for mineral water with mineral flavor. You can replace it with plain or sparkling water if desired.
• Salt: a little salt is essential for pancakes. It enhances their flavor; salt-free pancakes are tasteless.
• Butter: choose the fat you prefer (melted and cooled butter or vegetable oil). Adding it to the batter makes cooking pancakes much smoother without greasing a crepe pan.
• Sugar: this ingredient is optional. You can make sweet pancakes by adding one tablespoon of granulated sugar or vanilla sugar to the batter.

Equipment

You only need a few basic tools to make clatite at home:

• crepe pan or nonstick frying pan
• mixing bowl
• hand whisk
• ladle or measuring cup
• flexible turner or spatula

How to make clatite

Step 1. Melt the butter in the microwave and set it aside to cool. In a large bowl, lightly beat the eggs with a pinch of salt and the sugar until combined.

Step 2. Add the sifted flour to the egg mixture, alternating with the cold milk and sparkling water. Whisk well after each addition to keep the batter smooth and lump-free.

Step 3. Whisk in the cooled melted butter. If a few small lumps of butter form, do not worry; they will melt as the pancakes cook.

Step 4. Let the batter rest for about 30 minutes at room temperature. This relaxes the flour and gives you thinner, more tender clatite. If you are short on time, you can start cooking right away.

Step 5. Heat a crepe pan or nonstick pan over medium-high heat, using your largest burner for even heat. Lightly grease it with a little butter or oil and wipe away the excess.

Step 6. Lift the pan off the heat, pour in a small ladle of batter, and immediately swirl the pan so the batter coats the bottom in a thin, even layer.

Step 7. Return the pan to the heat and cook for about a minute, until the edges look golden and lacy and lift easily from the pan.

Step 8. Loosen the edges with a spatula, then flip the clatita with a flexible turner and cook the second side for about 30 seconds, until lightly golden.

Step 9. Slide each cooked pancake onto a plate and cover with another plate to keep them warm while you cook the rest. Grease the pan again only if the pancakes start to stick.

Step 10. For a sweet filling, mix the ricotta with icing sugar in a bowl. Peel the bananas, cut each in half, and sprinkle with a little lemon juice to keep them from browning.

Step 11. Spread each pancake with about a tablespoon of the sweet cheese filling, fold in the sides, lay half a banana on top, and roll it up.

Step 12. Just before serving, melt the dark chocolate in the microwave and drizzle it over the rolled clatite. Serve warm.

Expert tips

1. Read more on how to make perfect crepes.
2. Make the batter in advance and let it rest in the fridge for up to 24 hours. If the batter seems thick, dilute it with some cold milk the next day.
3. For thicker pancakes, pour slightly more batter into the pan.
4. Remember the easy cup ratio: 1 cup flour, 1 cup milk, and 1 cup sparkling water, plus eggs and a pinch of salt. No need to weigh anything.
5. Do not skip the salt. Even though clatite are not sweet on their own, a pinch of salt rounds out the flavor and balances sweet fillings.
6. Aim for a thin, pourable batter that spreads to the edges of the pan on its own. If it pools in the middle like a thick pancake, whisk in a splash more water or milk.
7. Do not stress over the first one. The first clatita is almost always a test pancake while the pan comes up to temperature, so snack on it and keep going.
8. Keep the pan hot. As you work through the batter, nudge the heat up toward medium-high so each pancake sets quickly with lacy edges.

Recipe variations

This is a classic Romanian clatite recipe, but the batter is easy to adapt to your taste:

• Adjust the liquid. More sparkling water makes thinner, more porous pancakes, while more milk makes them softer and richer. Water only gives the lightest, lowest-fat version.
• Egg swap. If you have fewer than three eggs, add an extra splash of milk or water to loosen the batter to the right consistency.
• Add flavor. Stir vanilla sugar, vanilla extract, or lemon or orange zest into the batter for sweet clatite, or a pinch of chopped fresh herbs for a savory version.
• Sweet fillings. Try jam, Nutella, sweetened ricotta, fresh fruit, or a simple sprinkle of cinnamon sugar.
• Savory fillings. Fill them with soft cheese, ham, or sautéed mushrooms for a light lunch or dinner.
• Serve your way. Roll them, fold them into triangles, or wrap them around the filling, then finish with a drizzle of melted chocolate or a dusting of icing sugar.

Storing & freezing

Let the clatite cool completely, then stack them with a small piece of parchment between each one so they do not stick. Store the stack in an airtight container in the fridge for up to three days, and reheat gently in a warm pan or the microwave before serving.

To freeze, layer the cooled pancakes with parchment, wrap the stack tightly, and freeze for up to two months. Thaw them in the fridge overnight, then warm through. Store clatite unfilled and add fresh fillings after reheating so they keep their texture.

Recipe FAQ

What do you need to make crepes?
You'll need a foolproof, correctly measured recipe, a mixing bowl, a hand whisk, and a nonstick crepe pan.

Can you make crepes ahead of time?
You can make crepes in advance and cover them with foil or plastic wrap for two days.

Can you make crepes with almond milk?
Almond milk is a great alternative to whole milk and works well for crepes. It is a popular option for those looking to reduce their calorie intake and still get that rich flavor and taste.

Can you make crepes without milk?
Replace some part of the milk with sparkling or plain water to make crepes. You may also want to try replacing all the dairy with water.

Can you make crepes without a crepe pan?
You can make crepes in just about any nonstick frying pan. You don't need to buy a special crepe pan, though it does help if you have one handy.

What is the difference between clatite and crepes?
They are nearly the same. Clatite are the Romanian version of thin pancakes, close to French crepes, but the batter often includes sparkling water for extra lightness. Both are thin, flexible, and filled sweet or savory.

How do you pronounce clatite?
Clatite is pronounced "kluh-TEE-teh" (clătite). The singular is clatita.

What can you fill clatite with?
Fill them sweet with jam, Nutella, sweetened ricotta, fresh fruit, or a sprinkle of cinnamon sugar, or savory with cheese, ham, or mushrooms. Roll or fold them over the filling.

Can you make the batter in a blender?
Yes. Blend the eggs, flour, milk, sparkling water, sugar, and salt for about 20 seconds until smooth, then rest the batter before cooking.

Can you make clatite gluten-free?
Yes. Swap the all-purpose flour for a gluten-free flour blend and adjust the liquid a little, adding a splash more water or milk if the batter turns out too thick.

Why is my clatite batter too thick?
The batter should be a thin, pourable liquid that spreads to the edges of the pan on its own. If it pools in the middle like a pancake, whisk in a little more water or milk a tablespoon at a time until it flows easily.

How many calories are in clatite?
One clatita has about 184 calories, based on the recipe as written.

Love crepes? Try these next!

• Basic crepes
• Nalesniki (Polish crepes)
• French chocolate crepes
• Apple cinnamon crepes
• Yeasted blini

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!

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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.

Quick Summary: Nalesniki are thin Polish crepes made from a simple batter of flour, eggs, milk, and sparkling water. The sparkling water keeps them light and tender. This recipe makes 10 crepes and works with sweet fillings like farmer's cheese or jam, as well as savory ones.

What are nalesniki?

Naleśniki (pronounced naleshneekey) are thin Polish crepe-like pancakes, served with sweet or savory fillings for breakfast, brunch, or dessert.

Similar to blintzes, palacsinta, and clătite, they date back to 1871 when egg whites were folded into the batter. Today, Polish crepes are made with whole eggs and updated for modern tastes.

Interestingly, the terms Polish crepes and Polish pancakes are used interchangeably. They both mean naleśniki. But thanks to the addition of sparkling water, they're lighter than typical pancakes.

Why you'll love this recipe

• Light and tender: sparkling water makes the batter airier than regular pancakes.
• Simple pantry batter: flour, eggs, milk, and water are all you need.
• Sweet or savory: fill with farmer's cheese and jam, or ham and mushrooms.
• Make-ahead and freezer-friendly: the crepes keep in the fridge and freeze well.
• A Polish classic: naleśniki are a traditional breakfast, brunch, and dessert across Poland.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Read about crepe ingredients before you start.

• Flour: Use all-purpose. If using measuring cups, sift the flour after measuring it.
• Sugar & flavoring: Vanilla sugar, granulated sugar, or a few drops of vanilla extract for sweet crepes. Omit for savory crepes.
• Salt: Enhances flavor.
• Eggs: Large, at room temperature.
• Milk: Whole milk, or low-fat/plant-based milk (almond, oat, etc.).
• Sparkling water: Makes pancakes lighter. You can use plain water instead.
• Butter/oil: Melted butter makes batter pliable. You can use vegetable or coconut oil as a substitute.

Equipment

A few basic tools make Polish crepes easier to prepare:

• Crepe pan or nonstick skillet
• Large mixing bowl
• Flour sifter
• Hand whisk or blender
• Fine-mesh sieve
• Ladle or small measuring cup
• Flexible turner or crepe spatula

How to make nalesniki

Step 1. Sift the flour into a large bowl. Add a pinch of salt and optional vanilla sugar, then whisk to combine.

Step 2. Add the eggs and whisk, then gradually mix in the milk and sparkling water until the batter is thin, like heavy cream.

Step 3. Strain the batter through a fine-mesh sieve, cover, and let it rest for 30 minutes. If you are short on time, cook right away.

Pro tip: Check the batter's consistency by lifting a spoonful and letting it run off. It should coat the back of the spoon smoothly.

Step 4. Heat a crepe pan over medium-high heat. Stir the batter, pour a small ladle into the center, and tilt the pan to spread it evenly.

Step 5. Cook for 40-50 seconds until the edges brown, then flip and cook the other side for a few seconds.

Step 6. Remove the crepe and repeat with the remaining batter, stacking the cooked crepes and keeping them covered to stay warm.

Expert tips

1. Read about basic crepes to learn all the tips and tricks.
2. To make the batter, use a blender: blend for a few minutes until smooth. 
3. Make sure to heat the pan well, since the first crepe is often unsuccessful due to poor heat spread over the pan.
4. If you plan to make Polish croquettes (krokiety in Polish), pour a little more batter into the pan to cook thicker pancakes. 

Recipe variations

This batter is easy to adapt to how you like your naleśniki:

• Naleśniki z serem (with cheese): the classic filling is sweetened farmer's cheese or twaróg mixed with sugar, an egg yolk, and a little vanilla, rolled up and pan-fried in butter.
• Dairy-free: use almond or oat milk and vegetable or coconut oil in place of milk and butter.
• Extra light: replace some of the milk with more sparkling water or seltzer for an airier crepe.
• Savory krokiety: pour a little more batter for thicker pancakes, fill with meat or mushrooms, then bread and fry them.
• Sweet toppings: serve with jam, fruit, sweetened whipped cream, or a dusting of powdered sugar.

How to serve Polish naleśniki

Naleśniki are best eaten warm. Typical fillings for Polish crepes include twaróg cheese, which resembles farmer's cheese. Such pancakes are also called Polish blintzes or naleśniki z serem (Polish crepes with cheese).

Sweet options include jam, fruit, Nutella, homemade condensed milk, sweetened whipped cream, applesauce, maple syrup, or ice cream. Savory fillings include smoked salmon, ham, mushrooms, spinach, and feta.

For an authentic touch, fold filled crepes into triangles (half, then half again) and pan-fry in butter or clarified butter until golden.

Storing & freezing

Store Polish crepes in the fridge, covered with plastic wrap or in an airtight container, for 2-3 days.

To freeze, separate each crepe with parchment and wrap in cling film and foil for up to 3 months, or freeze filled crepes individually for 1 month.

Thaw overnight in the fridge, then reheat in a 355°F (180°C) oven for 5-10 minutes or in the microwave in 20-second intervals.

Recipe FAQ

What are nalesniki?
Naleśniki are thin Polish crepes, sometimes called Polish pancakes. They are made from a light batter and served with sweet or savory fillings for breakfast, brunch, or dessert.

What is the difference between Polish crepes and Polish pancakes?
In Poland, the two terms are used interchangeably, and both mean naleśniki. They are thinner than American pancakes because the batter has no leavening and often includes sparkling water.

What is the difference between nalesniki and French crepes?
They are very similar, but Polish naleśniki often use sparkling water for a lighter texture and are traditionally filled with sweet farmer's cheese. French crepes, by contrast, tend to use butter and sugar.

What cheese is used in naleśniki z serem?
The classic filling is twaróg, a Polish farmer's cheese, sweetened with sugar and vanilla. Ricotta or a well-drained cottage cheese make good substitutes outside Poland.

Why do you add sparkling water to the batter?
Sparkling water adds tiny bubbles that make the crepes lighter and more tender. You can use plain water instead, but the texture will be slightly denser.

Can you freeze Polish crepes?
Yes. Stack plain crepes with parchment between them, wrap well, and freeze for up to 3 months. Thaw overnight in the fridge and reheat before filling.

How many calories are in one nalesnik?
Each crepe has about 158 calories, based on the recipe as written.

Love crepes or pancakes? Try these next!

• Basic Crepes
• Authentic French Crepes
• Clatite (Romanian Pancakes)
• Banana Nutella Crepes
• Galette Bretonne
• Vanilla Dutch Baby

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!

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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.

Quick Summary: Almond milk crepes are thin, dairy-free French crepes made with almond milk instead of regular milk. The batter needs just 6 basic ingredients, rests briefly, then cooks in minutes in a hot nonstick pan. They work for both sweet and savory fillings.

What are almond milk crepes?

Can you make crepes with almond milk? Yes. Swapping regular milk for almond milk gives you soft, light, dairy-free crepes with the same thin, lacy texture as the classic French version.

Almond milk makes the crepes naturally fragrant and slightly sweet, so they taste great plain or with just a dusting of powdered sugar. They suit both breakfast and dessert and work with sweet or savory fillings.

A quick note: The aroma and golden color of crepes come from the Maillard reaction, the browning that happens when the batter meets the hot pan.

Why you'll love this recipe

• Naturally dairy-free. Almond milk stands in for regular milk, so the crepes suit anyone with a dairy sensitivity or allergy without changing the classic result.
• Simple pantry ingredients. Aside from the almond milk, everything else stays the same as basic crepes, so you likely have most of it at home already.
• Mild, slightly sweet flavor. Almond milk adds a subtle sweetness and a smooth texture that works with both sweet and savory fillings.
• Endlessly customizable. Serve them plain, dust with powdered sugar, or fill them with fresh fruit coulis, vanilla sauce, or savory options.
• No special equipment. A nonstick frying pan is all you need, so you don't need a crepe pan to get thin, even crepes.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Flour: the recipe calls for all-purpose flour, but you can try a combination of whole wheat and plain white flour.
• Salt: as always, salt enhances the flavors.
• Eggs: use large eggs at room temperature.
• Almond milk: this is the key ingredient to make this easy almond milk crepes recipe. Use fresh or thawed almond milk.
• Vanilla extract: optional. Add it or omit it, as desired. Or replace it with another flavor extract, for example, almond extract, orange extract, etc.
• Butter: it brings the butter flavor and taste to crepes. Also, you don't need to grease a crepe pan, which saves time while cooking crepes. To make dairy-free crepes, replace the regular butter with a plant-based alternative. You can use vegetable oil (or olive oil) as 80% of the butter amount.

Equipment

You only need a few basic tools to make these dairy-free crepes:

• mixing bowl
• hand whisk
• blender
• fine-mesh sieve
• nonstick frying pan
• ladle

How to make almond milk crepes

Step 1. Melt the butter in the microwave in 30-second intervals. Let it cool.

Step 2. Sift flour and a pinch of salt into a large bowl using a flour sifter. Make a well and crack the eggs into it. Mix using a wooden spoon or hand whisk.

Step 3. Gradually pour in the almond milk while whisking. Add vanilla extract. Pass the batter through a fine-mesh sieve. Add the melted butter and mix. You will get a runny batter; this is key to thin crepes (photo 1).

Step 4. Cover the bowl with plastic wrap and let the batter rest at room temperature for 30 minutes.

Step 5. Cook crepes in a hot pan (a crepe pan or a 9-inch (23 cm) nonstick skillet) without greasing. Keep the heat medium-high.

Step 6. Pour a ladle of the batter into the center of the pan, swirling it in a circular motion right away. Cook for about 1-2 min per crepe (photo 2).

Flip the crepe when its edges start to brown, and it comes off the pan.

Step 7. Use a flexible turner or thin spatula to flip the crepe. Continue with the remaining batter (photo 3).

Step 8. Place crepes on a serving plate, garnish with fresh berries, and dust with powdered sugar if desired (photo 4).

Expert tips

• Warm the almond milk. Warm the almond milk before mixing. Lukewarm liquid blends into the flour more evenly and helps the batter come together without lumps.
• Aim for a runny batter. The batter should be thin and pourable, close to heavy cream. If it seems thick, whisk in a little more almond milk one tablespoon at a time.
• Use a blender for a smooth batter. Blending the ingredients for a few seconds removes lumps quickly and gives you an even, pourable batter without extra sifting.
• Heat the pan properly. Cook over medium-high heat in a hot nonstick pan. A well-heated pan is what makes each crepe thin and evenly browned.
• Do not worry about the first crepe. The first one often cooks unevenly while the pan settles to temperature. It is normal, and the rest will turn out well.
• Keep the crepes warm. Stack the cooked crepes on a plate and cover them, or keep them in a low oven, so they stay soft and warm while you finish the batch.

Recipe variations

• Lighter crepes. Replace half the almond milk with water or beer for a thinner, lighter batter.
• Flavored batter. Stir in orange flower water, rum, or coffee liqueur, or add sugar and a pinch of cinnamon for sweet crepes.
• Chocolate crepes. Swap 1 ounce (30 g) of the flour for the same amount of unsweetened cocoa powder.
• Sweet toppings. Finish with strawberry sauce, maple syrup, honey, chocolate chips, chopped nuts, caramelized apples, or fruit jam.
• Savory fillings. Fill the crepes with scrambled eggs, bacon, ham, mushrooms, or cheese.
• Crepe cake. Stack the crepes with whipped cream and fresh fruit between the layers for a simple crepe cake.

Storing & freezing

To store almond milk crepes, keep them covered at room temperature if you plan to serve them the same day, or wrap them in plastic film and refrigerate for up to two days.

To freeze, stack the crepes with wax or parchment paper between each one, wrap the stack in plastic and foil, then place it in an airtight container for up to 3 months. Thaw at room temperature for a few hours or in the fridge overnight, and reheat in the microwave in 20-30 second bursts.

Recipe FAQ

Can you make crepes with almond milk?
Yes. Almond milk works as a direct, one-to-one swap for regular milk in crepe batter. It keeps the crepes thin and light while making them dairy-free, and it adds a mild, naturally sweet flavor.

What is the difference between crepe and pancake batter?
Crepe batter has no raising agent such as baking powder or baking soda, so it stays thin and pourable. Pancake batter uses a leavening agent, which makes it thicker and fluffier.

Can you use other types of milk to make crepes?
Yes. Coconut milk, oat milk, or soy milk all work in place of almond milk if you want a different dairy-free option.

Does almond milk change the taste of crepes?
A little. Almond milk gives the crepes a subtle nutty note and a touch of natural sweetness, but the flavor stays mild and pairs well with both sweet and savory fillings.

How do you make crepe batter smooth?
Pass the batter through a fine-mesh sieve or blend it for a few seconds. Both methods remove lumps and give you an even, pourable batter.

Does crepe batter need to rest?
Resting helps the gluten relax and lets the flour absorb the liquid, which gives tender crepes. If you are short on time, use warm milk and start cooking right away.

Why is the first crepe always the worst?
The first crepe usually cooks unevenly because the pan is not yet at a steady temperature. Once the pan is fully and evenly heated, the rest turn out well.

Can you make almond milk crepes gluten-free?
Yes. Swap the all-purpose flour for a one-to-one gluten-free flour blend. The batter may need a little extra resting time to thicken properly.

How many calories are in almond milk crepes?
One almond milk crepe has about 100 calories.

Love crepes? Try these next!

• Crepe Recipe
• Authentic French Crepes
• Crispy Crepe Recipe (Crêpes Croustillantes)
• French Chocolate Crepes

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!

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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.

Quick Summary: To make basic crepes, whisk flour, eggs, milk, water, melted butter, and a pinch of salt into a thin, smooth batter, rest it for about 30 minutes, then cook thin rounds in a hot buttered pan for about a minute per side. This easy crepe recipe makes about 15 crepes for sweet or savory fillings.

What are crepes?

Crepes are very thin French pancakes made from a simple batter of flour, eggs, milk, and butter. Unlike regular pancakes, the batter has no leavening, so crepes cook up thin and flat, ready to fold or roll.

They can be sweet or savory: fill sweet crepes with fruit, jam, or chocolate spread, and savory crepes with cheese, ham, or eggs.

Why you'll love this recipe

• This basic crepe recipe is super simple: just flour, eggs, milk, a pinch of salt, and a little melted butter.
• No need to grease the pan, and the crepes won't stick. It's the perfect base for sweet or savory fillings.
• You can make them anytime; no special occasion needed.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Flour: All-purpose flour gives crepes their structure.
• Salt: Adds flavor to the batter and cooked crepes.
• Eggs: Use large eggs for best results.
• Milk: Whole milk works best. You can use plant-based milk, but note that its texture will differ.
• Butter: Adds flavor and prevents sticking. Yes, you don't need to grease the pan.
• Sugar (optional): Add a little for sweet crepes. Try granulated, vanilla, or brown sugar.

Note: Room-temperature crepe ingredients make the difference when making crepes.

Equipment

• Use a kitchen scale (best) or measuring cups and spoons.
• Mix the batter in one bowl with a hand whisk, then strain it through a fine-mesh sieve.
• For extra smooth batter, use a blender.
• Cook crepes on a non-stick pan or, even better, a crepe pan with low edges.
• If you make crepes often, a good crepe pan, like the one from Cuisinart, is a great investment.

How to make crepes

Step 1. Melt the butter in the microwave and let it cool slightly.

Step 2. Sift flour and salt into a large bowl. Make a well, add eggs, and mix with a spoon. Gradually add milk, stirring until smooth. Strain the batter through a sieve to remove lumps, then mix in the cooled butter (it's okay if it solidifies a bit).

Step 3. Cover and let the batter rest at room temperature for 30-60 minutes, or refrigerate overnight. This helps relax the gluten and makes better crepes.

Step 4. Heat a crepe pan or a 9-inch (23 cm) non-stick skillet over medium-high heat. Pour a ladle of batter into the pan and swirl to coat the bottom.

Step 5. When the edges turn golden, loosen them with a turner and flip them over. If you are skilled, flip with a wrist motion.

Step 6. Repeat with the remaining batter and serve warm.

Expert tips

• For a lighter batter, swap half the milk with water or beer.
• If the batter is too thick, add a little more milk.
• Don't skip the resting time. It helps make soft, tender crepes.
• Cook over medium to medium-high heat (adjust for your stove).
• Preheat the pan well so even the first crepe turns out great.

Recipe variations

• Flavor the batter: Add vanilla, dark rum, Calvados, or Grand Marnier. Try lemon or orange zest for extra zing.
• Chocolate twist: Mix in cocoa powder to make chocolate crepes.
• Crepe cake: Stack crepes with whipped cream and fruit for a special dessert.
• Crêpes Suzette: Flambé in orange sauce for a restaurant-style treat.

Get creative with toppings:

• Sweet: fruit, whipped cream, Nutella, lemon curd, chocolate sauce, maple syrup, caramelized peaches, or condensed milk.
• Savory: ham, cheese, mushrooms, scrambled eggs, tomatoes, or basil.

Fun folds: Try triangle, roll, pocket, purse, or cone shapes to change it up.

Storing & freezing

Crepes are best enjoyed warm, but you can keep them at room temperature for the same day. To keep them warm, place on a foil-lined plate over a saucepan with hot water (on low heat).

Store leftovers in the fridge, tightly wrapped in plastic wrap or foil, for up to 2 days. Place parchment paper between them to prevent sticking.

Yes, you can freeze them. Stack with parchment or cling film between each, wrap well, and freeze for up to 3 months. Thaw in the fridge or at room temperature, then reheat briefly in the microwave.

Recipe FAQ

How runny should the crepe batter be?
The batter should be about the consistency of heavy cream, thin enough to coat the back of a spoon and spread easily in the pan.

Can you make crepe batter in advance?
Yes. Make the batter and keep it covered in the fridge for up to 48 hours. Let it come to room temperature and stir before cooking.

Can you freeze crepe batter?
Yes. Freeze the batter for up to 2 months. Pour it into a bottle, leaving space at the top, and thaw it in the fridge overnight before using.

Can you make crepes without eggs?
Yes, but the crepes will be more fragile. Replace each egg with a flax egg (1 tablespoon ground flaxseed plus 3 tablespoons water) and handle them gently.

Can you make crepes in the microwave?
You can warm or reheat cooked crepes in the microwave for a few seconds, but the batter itself needs to be cooked in a hot pan to set and brown properly.

Are crepes sweet or savory?
Both. The same basic batter works for sweet fillings like fruit, jam, or chocolate spread and for savory fillings like cheese, ham, or eggs.

How many calories are in a crepe?
Each plain crepe has about 102 calories, though the exact amount depends on any fillings and toppings you add.

Looking for crepe recipes? Try these next!

• Authentic French Crepes
• French Chocolate Crepes
• Beggar's Purses (Apple Cinnamon Crepes)
• Galette Bretonne
• Banana Nutella Crepes

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!

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Recipe card

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.

Quick Summary: Yeasted blini are traditional Russian pancakes leavened with yeast, giving them a lacy, airy texture and a lightly tangy taste. You dissolve yeast in warm milk and water, whisk in flour, egg, and a little sugar and salt, then let the batter proof once before cooking small, thick blinis. Serve them sweet with jam or honey, or savory with smoked salmon and caviar.

What are blini?

Blini are thin, yeast-leavened pancakes from Eastern Europe. They are similar to crepes but a little thicker, with a lacy, airy texture and a lightly tangy taste that comes from the yeast in the batter.

Blini are a beloved dish across the East Slavic countries, with deep roots in Russian, Ukrainian, and Belarusian cooking. In Ukraine, they are often called mlyntsi, and each cuisine has its own traditions, yet they share the same simple idea: a yeasted batter cooked into round, golden pancakes.

Historically, blini were tied to the pre-Lenten festival of Maslenitsa (Butter Week), where their round, golden shape symbolized the return of the sun. Today the term covers both pan-sized thin blini and the small, bite-sized blini often served with caviar.

Why you'll love this recipe

• Authentic and foolproof. This easy method gives you traditional Russian yeasted blinis with a lacy, airy texture every time.
• Full of flavor. The yeast gives the blinis a signature tangy taste that keeps everyone reaching for more.
• Quick single proof. The batter needs just one proof (fermentation), so you save time compared with recipes that use a separate sponge.
• Sweet or savory. Serve them with jam and honey, or go savory with smoked salmon and caviar, or even as a party appetizer.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Milk and water: liquids used to dissolve the baking yeast. Use whole milk or low-fat milk if desired. Warm up the liquids to 113°F (45°C).  

• Baking yeast: use SAF instant yeast. Red Star is another good option. You can use instant and active dry yeast interchangeably. Read more about types of yeast and how to choose the right one.

• Flour: the recipe calls for all-purpose flour.

• Salt and sugar: both balance the flavor of blinis.

• Vegetable oil: use it to make the batter and to cook blini. You can replace it with grapeseed or sunflower oil if desired.

• Egg: use a large whole egg at room temperature.

• Vanilla extract: the recipe calls for Madagascar vanilla extract. Omit this ingredient if you serve blini with savory toppings.

Equipment

You need only a few basic tools to make yeasted blini:

• small saucepan
• cooking thermometer
• fine-mesh sieve or flour sifter
• hand whisk
• ladle
• crepe pan or nonstick skillet

How to make blinis

Step 1. To make the blini batter, pour milk and water into a small saucepan and heat over medium-high heat to 113°F (45°C) (use a cooking thermometer to check the temperature).

Step 2. Remove from the heat and transfer to a large heatproof bowl. Add the baking yeast, salt, and sugar; mix with a hand whisk, then rest for about 5 minutes for the yeast to activate.

Step 3. Sift the flour with a flour sifter, add it to the main mixture, and mix. Beat the egg for an omelet and add it to the mixture. Pour in the vanilla extract and oil, then combine (photo 1).

Step 4. Cover the bowl with plastic film and place it in a warm, draft-free place to rest for 30 to 45 minutes. The batter will approximately double (photo 2).

Step 5. To cook blini, gently mix the batter with a hand whisk. Heat a crepe pan over medium heat and brush it with oil using a silicone brush.

Step 6. Pour one ladle of batter into the pan, and swirl to coat the entire surface.

Step 7. Cook until bubbles appear on the surface and the bottom becomes golden brown, about 1 to 2 minutes (photo 3).

Step 8. Flip the blini and cook on the second side for about 1 to 2 minutes (photo 4). Transfer blini to a warm plate.

Step 9. Repeat the process until the batter is used up, brushing the skillet before adding the batter.

Expert tips

Keep these tips in mind for airy, tender blinis every time:

• Check your liquid temperature. Warm the milk and water to about 113°F (45°C) with a cooking thermometer. If you don't have one, the liquid should feel warm, not hot, to the touch so the yeast stays alive.
• Aim for a smooth batter. Whisk until smooth before resting. If lumps remain, pass the batter through a fine-mesh sieve.
• Help the batter proof. To speed up proofing, place the covered bowl in an oven with only the light on (heat off).
• Stir while cooking. Stir the batter now, and then so the flour stays evenly distributed.
• Serve them warm. Blinis are best served warm right off the pan, or kept covered with a tea towel in a warm oven until ready.

Recipe variations

This traditional recipe is a great base to make your own. Here are a few ways to change up the batter:

• Buckwheat blini. Swap part of the all-purpose flour for buckwheat flour for the earthy, nutty flavor of classic Russian blini, ideal under caviar.
• Tangier flavor. Replace the milk with plain kefir, or a mix of sour cream with milk or water, for a more pronounced sourdough-like tang.
• Extra creamy. Mix the whole milk with a little cream for richer, more tender blinis.
• Lighter blini. Omit the milk and use just water for a lighter, airier result.
• Sweet or savory batter. Add a touch more sugar for dessert blinis, or keep it plain for savory toppings like smoked salmon and caviar.

How to serve blini

Blinis are traditionally served warm, either sweet or savory, and both styles are equally at home on the table.

For savory blinis, the classic pairing is smoked salmon or caviar with a dollop of crème fraîche or sour cream, a tradition that goes back centuries in Russia. Other savory toppings include:

• crème fraîche or sour cream with fresh dill
• smoked salmon, trout, or hot-smoked fish
• red or black caviar
• crab or smoked chicken salad
• poached eggs
• avocado cream, or goat cheese and brie for canapés

For sweet blinis, the most classic Russian way is simply butter and jam. You can also top them with:

• honey
• jam or fruit preserves
• sweetened sour cream
• sweetened condensed milk
• sweetened cottage cheese

For a party, serve small, bite-sized blinis as canapés and set out a spread of toppings so guests can build their own. However you serve them, blinis are best enjoyed warm and topped just before eating so they stay tender.

Storing & freezing

Store cooled blinis covered with plastic wrap in the refrigerator for up to 2 days. To serve, bring them back to room temperature or warm them in the microwave for 1 to 2 minutes, and add your toppings fresh.

Blinis freeze well for up to 2 months. Stack the cooled blinis with a sheet of parchment paper between each one, wrap the batch in a double layer of plastic wrap and aluminum foil, and place it in an airtight container. To serve, defrost them at room temperature for a couple of hours or overnight in the fridge, then reheat in the microwave for a few minutes until warm.

Recipe FAQ

How do you pronounce blini?
Break the word into sounds: BLEE-nee. Blini is technically the plural; a single one is a blin.

What is a yeasted blini?
A yeasted blini is a traditional Russian pancake leavened with baker's yeast rather than baking powder. The yeast gives it a lacy, airy texture and a lightly tangy, fermented flavor.

Are blinis the same as crepes?
No. Crepes are paper-thin and made without yeast, while blinis are thicker, fluffier, and made with yeast. Blini batter proofs for about an hour, whereas crepe batter only needs a short rest. This is also why some people search for yeast crepes when they mean blini.

What is the difference between a pancake and a blini?
They differ in both texture and ingredients. A pancake is thicker and fluffier and is raised with a chemical leavener (baking powder), while a blini is raised with baker's yeast, which gives it its signature tang.

What is a buckwheat blini?
A buckwheat blini uses buckwheat flour in place of some of the wheat flour for an earthy, nutty flavor. This is the most traditional Russian style and pairs especially well with caviar and crème fraîche.

Can you make blini batter in advance?
Not really. The yeast loses activity over time, so blini batter is best cooked after its single proof of 45 to 60 minutes. You can, however, cook the blinis ahead and reheat them.

What toppings go with blini?
For savory blinis, try smoked salmon, caviar, crème fraîche, or crab. For sweet blinis, use jam, honey, sweetened sour cream, or condensed milk. Butter and jam are the classic Russian way.

How are blinis traditionally served?
Traditionally, blinis are served warm with savory sides such as smoked salmon or caviar, or with sweet toppings like fruit jam, sweetened condensed milk, or honey.

Should you serve blinis hot or cold?
Serve blinis warm or at room temperature. Once topped, eat them right away so they don't turn soggy.

How do you reheat blinis?
Cover them with aluminum foil and warm in the oven for 10 to 15 minutes at 350°F (175°C). You can also microwave them on high for 1 to 2 minutes.

How many calories are in a blini?
One yeasted blini has about 126 calories.

Love crepes and pancakes? Try these next!

• Syrniki (Russian Farmer's Cheese Pancakes)
• Nalesniki (Polish Crepes and Pancakes)
• Clatite (Romanian Pancakes)
• Authentic French Crepes
• French Buckwheat Galettes
• 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!

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Recipe card

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 March 18, 2018. It has been updated and may differ from what was originally published. It was revised to include improved content and photos. 

Quick Summary: Galette bretonne is a savory French buckwheat crepe from Brittany, traditionally filled with ham, egg, and cheese (the galette complète). Whisk a simple batter of buckwheat flour, water, egg, and salt; let it rest, then cook thin galettes and add your fillings. The batter is naturally gluten-free and takes about 25 minutes to cook, plus resting time.

What is galette bretonne?

Galette bretonne, also called French galette, is a thin, savory pancake made from just three ingredients: buckwheat flour, water, and salt. Unlike sweet crepes, it has an earthy, nutty flavor and a lacy, slightly crisp edge, and it is naturally gluten-free.

It is the signature dish of Brittany (Bretagne), a coastal region in northwest France. That is why these crepes are also known as Brittany crepes, or crêpes bretonnes and galettes bretonnes in French.

In Brittany, they are traditionally cooked on a billig, a flat, round, rimless cast-iron griddle about forty centimeters wide. Because authentic galettes are hard to spread in a regular crepe pan, many home recipes add a little all-purpose flour, giving an easier, adapted version for the home kitchen.

In French, they also go by crêpes de blé noir, crêpes de sarrasin, or galettes de sarrasin, where galette means "flat cake" and blé noir and sarrasin both mean buckwheat. Buckwheat arrived in France in the 14th century and peaked in the 19th, thriving in regions with poor soil such as Brittany, Limousin, and Auvergne.

French galette vs. crepe

In France, crepes made with wheat flour are called crêpes de froment, meaning "wheat crepes." They are usually thin, tender, and served with sweet fillings.

Crepes made with buckwheat flour are called galettes, or galettes de sarrasin (also crêpes de sarrasin). They are heartier, gluten-free, and served savory rather than sweet.

The French are very particular about this difference: a galette is never called a crepe, and a crepe is never called a galette.

Why you'll love this recipe

• Naturally gluten-free. The batter is made with buckwheat flour, so galettes are a great option if you avoid gluten.
• Simple ingredients. You need just buckwheat flour, water, egg, and salt for the batter, all easy pantry staples.
• Quick and easy. Once the batter has rested, the galettes cook in minutes, even on a busy weekday.
• Endlessly customizable. Fill them with the classic ham, egg, and cheese, or any savory topping you like.
• Perfect for entertaining. Galettes are a fun idea for a crepe bar or a savory brunch spread.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Buckwheat flour: Use fresh, organic buckwheat flour. The buckwheat gives you an earthy, nutty flavor that will keep you feeling full and energized all day.

• All-purpose flour: Add to help the crepes cook. Since it contains gluten, it helps make the galettes more forgiving.

• Eggs: The recipe calls for large eggs at room temperature.

• Milk: Use either 2% reduced-fat milk or semi-skimmed milk (1.7% fat).

• Salted butter adds the necessary salt to the batter. If you use unsalted butter, add a pinch of salt.

Equipment

You need only a few basic tools to make galette bretonne:

• crepe pan or carbon steel skillet
• crepe spreader
• ladle
• electric mixer
• offset spatula

How to make galette bretonne

Step 1. To make the buckwheat crepe batter, place the two flours in a large mixing bowl, mix them, and make a well in the center. Use an egg separator and separate egg whites and yolks.

Step 2. Add the yolks to the flour mixture and mix with a hand whisk, gradually pouring in the cold milk (photo 1).

Step 3. Melt butter in a pan until lightly golden, add it to the batter, and continue whisking.

Step 4. Use an electric mixer and beat the egg whites until stiff. Gently fold the whites into the batter, being careful not to deflate them (photo 2).

Step 5. Cover the bowl with a tea towel, and let the batter rest for 1 hour.

Pro tip: Buckwheat crepe batter is thicker than classic wheat crepe batter. To test, pass a ladle through the batter, turn it, and pass your finger across it. The mark must hold for a few seconds.

Step 6. To cook galettes, heat a carbon steel crepe pan or a nonstick crepe pan (skillet) over medium-high heat. Grease the pan base with a small amount of oil.

Step 7. Mix the batter well, pour it into the center of the pan, and swirl it in a circular motion to get an even, thin layer.

Step 8. Cook the galette on a hot pan for about 2 minutes (photo 3); flip it and cook the second side for another minute (photo 4). Continue with the remaining batter.

Step 9. To make the blue cheese filling, place sour cream, crumbled cheese, and butter in a saucepan (photo 5) and bring to a simmer over low heat, stirring regularly (photo 6).

Step 10. To serve, fold the galettes, top with blue cheese filling and pecans, and serve with pear slices on the side.

Expert tips

1. Preheat the pan well before cooking crepes, and brush it with oil between each crepe. Discard the first crepe; it seasons the pan and confirms it is hot.
2. Stir the batter while frying crepes since the flour tends to sink to the bottom of the bowl.
3. Replace Gorgonzola cheese made from cow's milk with another type of blue cheese, such as French sheep's milk cheese Roquefort.
4. Use raw or candied pecans, or replace them with freshly cracked walnuts.

Recipe variations

• Galette complète. The most traditional filling: crack an egg in the center, add cooked ham and grated Emmental or Gruyère, then fold the edges around a runny yolk.
• Galette forestière. Fill with sautéed mushrooms, béchamel, and cheese for a heartier, vegetarian-friendly version.
• Goat cheese and honey. Add creamy goat cheese, a drizzle of honey, and a handful of greens or walnuts.
• Spinach and egg (Florentine). Wilt spinach and top with an egg for a lighter, meat-free galette.
• Sweet galette. Skip the savory fillings and add butter and sugar, salted caramel, or jam for a dessert version.

How to serve galette bretonne

Galette bretonne is endlessly versatile, and savory fillings can be anything from cheese and vegetables to eggs, meat, or fish.

The most traditional way to serve it is the galette complète, a Breton classic topped with a fried egg, a slice of ham, and grated cheese (usually gruyère or comté). Regional favorites include the galette forestière with mushrooms, and, in Rennes, the galette saucisse wrapped around a hot grilled sausage.

For a crowd, host a crepe party: set out a spread of fillings so guests can build their own savory galette (crêpe salée) or sweet crepe (crêpe sucrée).

Although buckwheat galettes are traditionally savory, they also make a wonderful dessert. Simply dust them with icing (powdered) sugar or finish with one of these sweet toppings:

Storing & freezing

Store cooked Breton galettes in an airtight container in the refrigerator for up to 3 days. Keep any filling separate and assemble just before serving so the crepes stay tender.

Plain galettes freeze well for up to 2 months. Stack them with a sheet of parchment paper between each crepe, wrap the batch tightly in a double layer of plastic wrap and then aluminum foil, and freeze. Thaw overnight in the refrigerator, then reheat in the oven at 350°F (175°C) or in the microwave until warm, and add fresh fillings.

Recipe FAQ

What is galette bretonne?
Galette bretonne is a savory French crepe from Brittany made with buckwheat flour. It is thin with crisp edges and is usually filled with savory ingredients like ham, egg, and cheese.

What is a galette complète?
The galette complète is the classic version: a buckwheat galette filled with ham, a cracked egg, and grated cheese, with the edges folded around a runny yolk.

Are galettes bretonnes gluten-free?
Yes. When made with 100% buckwheat flour, galettes bretonnes are naturally gluten-free. Check that any fillings and toppings you add are gluten-free too.

What are galette bretonne fillings?
Traditional fillings include ham, egg, and cheese (galette complète), mushrooms and béchamel (forestière), goat cheese, or spinach. You can also make a sweet version with butter and sugar or salted caramel.

Why do you rest the batter?
Resting the buckwheat batter lets the flour fully hydrate, giving the galettes a smoother texture and helping them cook evenly with crisp edges.

Which pan should you use for galettes?
A carbon steel crepe pan is ideal because it can be heated aggressively and retains heat well, though it needs seasoning like cast iron. A nonstick crepe pan also works and skips the seasoning step.

How do you serve galette bretonne?
Serve galettes warm, often with a side salad and a bowl of hard apple or pear cider, in the traditional Breton style. They make a great breakfast, lunch, or light dinner.

How many calories are in galette bretonne?
One galette bretonne has about 214 calories.

Love crepes? Try these next!

• Authentic French Crepes
• Crispy Crepes
• French Chocolate Crepes
• Grand Marnier Crepes (Crepes Suzette Flambé)
• Parisian Crepes
• 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!

Print

Recipe card

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 adapted from https://www.academiedugout.fr. It was originally published on February 20, 2018. The recipe has been revised to include improved content and photos. 

Quick Summary: A vanilla Dutch baby is a large, puffed pancake baked in a hot oven in a cast-iron skillet. The batter blends eggs, milk, flour, sugar, and vanilla, then rises tall and golden in about 30 minutes. Serve it warm, dusted with powdered sugar or topped with fruit, Nutella, and nuts.

What is a Dutch baby?

A Dutch baby, also called a Dutch pancake, German pancake, Bismarck, or Dutch puff, is a large oven-baked pancake that puffs up dramatically at the edges as it bakes. It sits somewhere between a pancake, a crepe, and a popover, with crisp, tall sides and a soft, custardy center.

Despite the name, the recipe is American. It grew out of the German Pfannkuchen (from Pfanne, "pan," and Kuchen, "cake") and was popularized in the early 1900s by Manca's Cafe, a family-run restaurant in Seattle. The owner's daughter reportedly could not pronounce "Deutsch," and "Dutch baby" stuck.

As the batter hits the hot skillet and bakes, it rises high and forms a golden, pillowy shell, which is why it is often described as a "golden cloud."

Why you'll love this recipe

• Simple ingredients. The batter comes together from pantry staples like flour, milk, eggs, and vanilla, with no special skills required.
• Fast, hands-off baking. Active time is about 10 minutes; the oven does the rest while the pancake puffs up tall and golden.
• A breakfast or brunch showpiece. It rises dramatically in the skillet, so it looks like a treat even on a busy morning.
• Kid-approved. Children love watching it puff and choosing their own toppings, which makes it a favorite for sleepovers.
• Endlessly customizable. Dress it up sweet with Nutella, fruit, and powdered sugar, or go savory with cheese and herbs.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Flour: the recipe calls for all-purpose flour. Make sure to sift it using a flour sifter.

• Milk: use low-fat or whole milk, but skim milk and milk alternatives are not recommended. It is simple: the higher the fat content of the milk, the tastier the pancake.

• Eggs: use large eggs at room temperature.

• Butter: top-quality unsalted butter is great for this recipe. You can replace it with margarine, though.

• Vanilla extract: I recommend Madagascar Bourbon pure vanilla extract because it has a rich, full flavor. You can use an alcohol-free vanilla flavor if preferred. You can also experiment with other flavorings, such as orange blossom water, rose water, or almond extract. Alternatively, replace the vanilla extract with the same amount of dark rum or Grand Marnier.

• Sugar: use granulated sugar or caster sugar.

• Salt: a pinch of salt enhances the flavors of the pancake batter and the final puffed pancake.

Equipment

You only need a few basic tools to make this puffed pancake:

• cast-iron skillet
• blender or mixing bowl and whisk
• fine-mesh sieve
• oven mitts

A 9-inch (23 cm) cast-iron skillet is ideal because it retains and spreads heat evenly, which is the key to a tall, even puff. A smaller pan gives extra rise and fluffiness, while a larger 10-inch skillet rises higher but sets thinner once it settles.

How to make vanilla Dutch baby

Step 1. To make the batter, place sifted flour, milk, eggs, sugar, vanilla extract, and salt in a blender and process on medium-high speed for about 10-15 seconds.

Using a rubber spatula, scrape down the sides and process for another 10-15 seconds. You will get a very smooth, thin batter (photo 1).

Step 2. If you notice some lumps, pass the batter through a fine-mesh sieve. Then, let it rest for 30 minutes in the blender or a large bowl.

Step 3. Place a 9-inch/23 cm oven-safe skillet in the oven and heat the oven to 425°F/218°C.

Step 4. Carefully remove the hot skillet from the oven (use an oven mitt to remind yourself it's hot).

Step 5. Add the butter and swirl the pan to melt it, coating the pan's bottom and sides.

Step 6. Pour all the batter into the center of the hot pan (photo 2) and bring the skillet to the oven.

Step 7. Bake for about 15 to 20 minutes until the pancake is puffed and golden brown on the sides (photo 3).

Step 8. At the end of baking, add chocolate Nutella, sprinkle the pancake with flaked almonds, and bake for another minute. Keep an eye on it: it burns quickly! Take the pancake out of the oven; again, don't forget your oven mitts (photo 4).

Serve Dutch baby immediately in the pan or on a pie plate.

Expert tips

1. To make the batter, use a food processor with the blade attachment, a blender, or whisk it with a hand whisk.
2. Blend the eggs on their own for about 45 seconds until frothy before adding the other ingredients. This adds air and helps the pancakes rise higher.
3. Use room-temperature eggs and milk. Bringing them to room temperature before mixing helps the batter rise higher and puff more evenly in the oven.
4. Ensure the batter is smooth and lump-free: pass it through a fine-mesh sieve if needed.
5. Do not skip heating a skillet in the oven; this is essential to help the pancake puff.
6. Add a pinch of ground nutmeg or cinnamon to the batter if desired.
7. Use a smaller skillet (8 inches/20 cm) to increase the pancake's puffiness.
8. Don't open the oven door while baking; the drop in the oven temperature will deflate the pancake.
9. Drizzle the pancake with chocolate Nutella and sprinkle with flaked toasted almonds before serving instead of adding these ingredients while baking.
10. Add a little lemon zest to the batter for brightness. It will not make the pancake taste like lemon, but it keeps the flavor from tasting flat.

Recipe variations

• Gingerbread. Add warm spices to the batter for a Christmas-inspired version that fits any holiday breakfast.
• Chocolate. Whisk unsweetened cocoa powder into the batter for a rich, chocolate Dutch baby.
• Berry. Scatter fresh raspberries or blueberries across the bottom of the pan before pouring in the batter.
• Lemon. Stir lemon zest into the batter and serve with lemon wedges for a bright, citrus twist.
• Savory. Top with cheese, bacon bits, or cremini mushrooms for a Dutch puff that works at any meal.
• Mini. Bake the batter in a muffin pan for little bites that fit right into a lunchbox.

How to serve vanilla Dutch baby

Serve the Dutch baby right away, while it is hot and still tall from the oven, either in the skillet or on a serving plate. Cut it into wedges like a pie. The classic way is to squeeze fresh lemon juice and dust with confectioners' sugar.

From there, add any toppings you like:

• fresh fruit
• whipped cream
• Nutella
• jams and preserves
• ice cream
• maple syrup
• lemon curd
• peanut butter
• hazelnut praline paste

For a change, try caramelized apples, sweetened ricotta with jam, or lemon sugar with berry compote. On a savory note, top it with smoked salmon, ham, cheese, avocado, tomatoes, sour cream, and fresh herbs.

Storing & freezing

This showy and golden puffed pancake is best served warm, straight from the oven. You can keep the leftovers in the refrigerator for up to 1 day.

Can you freeze baby Dutch? Yes, you can freeze the leftover pancake wrapped in plastic for up to 2 months. However, the pancake's texture and taste will be affected when it's thawed.

Recipe FAQ

What is a puffed pancake?
A puffed pancake is another name for a Dutch baby. It is a single large pancake baked in a hot oven, where the batter puffs up dramatically around the edges before settling into a soft, custardy center.

What does a Dutch baby taste like?
A Dutch baby tastes like a cross between a crepe and a pancake, with crisp, golden edges and a soft, eggy, custard-like middle.

Why does a Dutch baby deflate?
A Dutch baby deflates as it cools because the steam that puffed it up in the oven escapes. This is normal, so serve it right away for the tallest look.

What oven temperature is best for a Dutch baby?
Bake a Dutch baby in a hot oven at 425°F (218°C). The high heat and a preheated skillet are what make the batter rise tall and golden.

Can you make a Dutch baby in advance?
You can make the batter the night before, cover it, and refrigerate it overnight. The next day, heat the skillet, pour in the batter, and bake.

Can you make a Dutch baby without a cast-iron skillet?
Yes. Use any ovenproof skillet or a cake pan. Preheat it in the oven until very hot before adding the batter, and use oven mitts when handling it.

How do you eat a Dutch baby?
Slice the pancake into wedges and add your favorite toppings. You can eat it with your hands, or use a fork and knife.

Can you reheat a Dutch baby?
Yes. Reheat it in the oven or a toaster oven at 300°F (150°C) for a few minutes.

What makes a Dutch baby puff up?
A Dutch baby has no baking powder or baking soda. The rise comes from steam: the eggs and milk turn to steam in the hot oven and push the batter up the sides of the pan, much like a soufflé. That is why a hot skillet and room-temperature batter matter.

Why is my Dutch baby not puffing?
The most common reasons are a cold pan, cold batter, or opening the oven door too early. Preheat the skillet until it is very hot, use room-temperature eggs and milk, and keep the door closed until the pancake has risen and set.

How many calories are in a vanilla Dutch baby?
One serving of vanilla Dutch baby has about 273 calories.

Love crepes? Try these next!

• Authentic French Crepes Recipe
• Crispy Crepe Recipe (Crêpes Croustillantes)
• French Chocolate Crepes Recipe
• Beggar's Purses (Apple Cinnamon Crepes)
• Browse all the Crepe & 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!

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Recipe card

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 May 09, 2020. The recipe has been revised to include improved content and photos. 

Quick Summary: Grand Marnier crepes, also known as crepes Suzette, are thin French crepes served in a warm orange butter sauce and flambéed with Grand Marnier at the table. Make the crepes, simmer the orange sauce, fold the crepes into the pan, then add the liqueur and light it for a quick, showy dessert.

What are Grand Marnier crepes?

Grand Marnier crepes are the classic French dessert better known as crepes Suzette. They are thin crepes served in Suzette butter (beurre Suzette), an orange sauce of caramelized sugar, butter, orange juice, and orange zest, finished with a splash of Grand Marnier that is flambéed at the table.

The dish is often credited to a 14-year-old assistant waiter, Henri Charpentier, who set the crepe sauce alight by accident. Another story names the chef Auguste Escoffier, who is said to have created an orange butter with Curaçao liqueur, without any flambé at all.

Either way, the pairing of orange sauce and orange liqueur is what defines the dish. Grand Marnier is the traditional choice, though Cointreau or curaçao work just as well.

Why you'll love this recipe

• A rich, classic dessert. Thin crepes soak up a warm orange butter sauce for a French treat that feels special.
• Dinner-party drama. Flambé the sauce with Grand Marnier in front of guests to turn dessert into a show.
• Easy to make ahead. Cook the crepes in advance, then make the sauce, flambé, and serve the next day.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Flour: The recipe calls for all-purpose (aka plain) flour.

• Sugar: Use white sugar, granulated, or caster sugar.

• Salt enhances the flavors of crepes.

• Eggs: Use large eggs at room temperature.

• Milk: Use whole or low-fat milk.

• Vanilla extract brings a wonderful flavor to the crepe batter.

• Citrus zest: Use organic lemon and orange to make fresh zest with a citrus zester. To make the orange peel without a citrus peeler, peel the fruit with a vegetable peeler and cut the peel into thin strips.

• Butter: Use unsalted butter with 82% fat content for a delicious caramelized sauce.

• Orange juice: Use freshly homemade or store-bought orange juice, or replace it with tangerine juice if desired.

• Grand Marnier is used to make crêpes Suzette, but you can substitute Curaçao or Cointreau. To make crepes kid-friendly, replace alcohol with the same amount of orange juice. You will surely omit igniting the sauce.

Equipment

You need a few basic tools to make and flambé crepes Suzette:

• crepe pan or nonstick skillet
• large frying pan for the sauce
• citrus zester or vegetable peeler
• whisk and mixing bowl
• ladle
• long-handled lighter or long match

How to make crepes Suzette

Step 1. To make the crepe batter, place flour, sugar, salt, eggs, vanilla extract, lemon and orange zest, Grand Marnier, and melted butter in a large mixing bowl (photo 1) and mix with a hand whisk (photo 2).

Step 2. Add half the milk, then gradually add the remaining milk and water, and mix to a smooth batter (photo 3). Cover the bowl with plastic film and let it rest at room temperature for one hour.

Step 3. Heat a crêpe pan over medium-high heat. Pour the crêpe batter into the pan in a thin layer; no need to grease. Cook one side for about 1 minute (photo 4).

Step 4. Turn it over and cook the other side until lightly browned, about 1 minute (photo 5). Repeat until all the batter has been used.

Step 5. To make the Suzette sauce, melt butter and sugar in a frying pan (opt for a nonstick skillet) over medium-low heat until the sugar begins to caramelize (photo 6).

Step 6. Add orange juice, Grand Marnier (be careful of the splash), and orange peel made with a channel knife or citrus peeler, and bring the sauce to a boil.

Step 7. Fold each crepe twice (or into a triangle) and place 4-6 in the pan with the butter sauce to soak (photo 7). Cook for a few seconds and turn them over (photo 8).

Step 8. To flambé, remove the pan from heat, add some Grand Marnier, and ignite carefully. Strike a long-handled match and bring it to the hot sauce. Flames will appear for a few seconds. When the alcohol burns off, the fire will disappear.

Step 9. Serve two crepes per person, and pour the remaining sauce over them. Serve the crepes with a scoop of vanilla ice cream, if desired. Repeat the serving with the remaining crepes, making the sauce again. Bon appetit!

Expert tips

1. Consult the French crepes recipe for helpful tips and tricks.
2. If you feel uncomfortable making flambéed crepes, omit the procedure of igniting with Grand Marnier.
3. Accompany the dessert with Sauternes, a French sweet wine.
4. Make-ahead option: Make crepes in advance, stack them between layers of parchment paper, wrap them in a plastic film, and refrigerate for up to three days.
5. Flambé safely. Take the pan off the heat before adding the Grand Marnier, use a long lighter, and keep a lid nearby to smother the flame if needed.
6. Warm the sauce first. The alcohol only ignites when the sauce is hot, so make sure it is gently bubbling before you light it.
7. Keep the crepes thin. A thin, lacy crepe soaks up the orange butter sauce better than a thick one, so pour just enough batter to coat the pan and swirl quickly.
8. Use unwaxed oranges. Since the sauce relies on fresh orange zest, choose unwaxed or well-scrubbed oranges for the cleanest citrus flavor.

Recipe variations

• Crepes Suzette without alcohol: Omit alcohol and use orange juice instead.

• Crepes Suzette with berry coulis: Omit the flambé; instead, serve the crepes with berry coulis, fresh strawberries, or cherries.

• Crepes Suzette with brandy: Replace Grand Marnier with your favorite brandy to flambé the crepes.

Storing & freezing

Crepes Suzette are best served and eaten while they are still warm from the pan. Store leftover crepes (not flambéed) in an airtight container in the refrigerator for up to 2 days.

Can you freeze Crepes Suzette? It isn't recommended to freeze the flambéed crepes, since the sauce and reheated crepes lose their texture. You can, however, freeze plain crepes for up to two months.

Stack the cooled crepes between sheets of parchment paper, wrap the stack in plastic film, and place it in a freezer bag. Thaw them in the refrigerator overnight, then make the orange butter sauce fresh and flambé just before serving.

Recipe FAQ

What is the difference between crepes and crepes Suzette?
They use the same crepe batter, but crepes Suzette are served in an orange butter sauce and flambéed with Grand Marnier at the table.

Why is it called crepes Suzette?
The dessert was reportedly created by accident when a young assistant waiter, Henri Charpentier, set the sauce alight while serving the Prince of Wales, the future King Edward VII. The prince asked that it be named after a girl in his party, Suzette.

What liqueur is used to make crepes Suzette?
Grand Marnier is traditional, but you can use Cointreau or curaçao. Some cooks add a splash of cognac for extra depth.

How do you flambé crepes Suzette safely?
Remove the pan from the heat first, pour in the Grand Marnier, then light it with a long-handled lighter or match while standing back. Keep a lid nearby to smother the flame, and never pour liquor straight from the bottle into a lit pan.

What if the sauce does not light?
The sauce needs to be warm for the alcohol vapor to catch. Gently reheat it, tilt the pan slightly toward the flame, and try again. If it still will not light, spoon the warm sauce over the crepes.

Can you make crepes Suzette without alcohol?
Yes. Replace the Grand Marnier with the same amount of orange juice and skip the flambé step. You still get the orange butter sauce and tender crepes.

What do you serve with crepes Suzette?
Serve them warm on their own or with a scoop of vanilla ice cream. A glass of Sauternes, a French sweet wine, pairs well too.

Can you make Grand Marnier crepes ahead of time?
Yes. Cook the crepes up to three days ahead, stack them between parchment, wrap tightly, and refrigerate. You can also prepare the orange butter sauce a day ahead and reheat it gently. For the freshest flavor, fold the crepes into the warm sauce and flambé just before serving.

Can you flambé crepes Suzette at the table?
Yes, and it makes a fun presentation. Warm the sauce and crepes in the pan first, then take the pan off the heat, add the Grand Marnier, and light it with a long lighter at the table. Keep the pan away from anything flammable and have a lid on hand to smother the flame.

How many calories are in crepes Suzette?
One serving of crepes Suzette has about 315 calories.

Love crepes? Try these next!

• Galette Bretonne
• Banana Nutella Crepes
• Beggar's Purses
• French Chocolate Crepes
• Or browse all the crepe 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!

Print

Recipe card

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 adapted from http://www.aveceric.com. It was originally published on February 08, 2018. The recipe has been revised to include improved content and photos.