How To Make French Crepes

by Spicie Foodie on June 11, 2013

How To Make French Crepes by Spicie Foodie | #french #crepes #breakfast #dessert #dinnerCrêpes are one of my most favorite foods and certainly my number one pancake choice. This wasn’t always the case, as I’ve previously mentioned in my How To Make Buckwheat Crepes post. But now just the smell of crepes cooking makes me crazy and very impatient for the first bite.

I think its pretty difficult to find someone that doesn’t enjoy crepes, wouldn’t you agree? I mean what’s not to love about a super thin pancake that smells of butter and can be filled with just about anything. For me savory fillings are the first flavours I envision when I think of crepes. Most of the crepes I’ve eaten have been with savory fillings and that’s how I prefer to enjoy mine. But that doesn’t mean that I’ll ever turn down a crepe dripping with warm Nutella and packed with slices of bananas, because I love those too.

Regardless of how you prefer to eat crepes I believe it is one of those foods that everyone should know how to cook. It’s really quite simple and the ingredients are stables in our kitchens, so there’s no excuse not to learn. Plus crepes are a sumptuous food with which you can impress both your family and friends. With a little planning you can turn the meal into an elegant French treat.

How To Make French Crepes by Spicie Foodie | #french #crepes #breakfast #dessert #dinner

Before we get to the recipe there are a few things I want to point out. First is that when it comes to crepe recipes the variations are as vast as the filling options. I don’t believe there is a wrong or right way, but really it comes down to individual tastes. I prefer a thinner pancake so my batter recipe is quite thin. My recipe is based a several authentic French recipes that I tweaked and morphed into the one I’m sharing today, and one I’ve used for many years now. These proportions are what work for me, but feel free to adjust as desired. Cook one crepe and if it’s too thin incorporate more flour, and if you feel it’s too thick add a bit more milk.

I believe it is very important to let the batter rest at least 1 hour, as this helps in thinning the batter and incorporating ingredients well. If you’ve ever visited a small creperie stall in Paris you’ll notice their batter sits out for long periods of time. Another great tip is to not go crazy on the butter, you only need a light coating. Lastly make sure your pan is hot so the crepes cook faster and also leave those nice marks on the pancake.

Okay, here’s my crepe recipe, enjoy!

How To Make French Crepes by Spicie Foodie | #french #crepes #breakfast #dessert #dinner

4.9 from 10 reviews
How To Make French Crepes
Prep time
Cook time
Total time
Homemade crepes are easy, inexpensive and delicious. Treat your family to a homemade French feast with these sumptuous pancakes. Have them for breakfast, lunch or dinner! (Makes: 12 crepes sized 21cm or 8.25 in crepe pan or regular pan)
Recipe type: Breakfast, Lunch, Dinner, Vegetarian
Cuisine: Vegetarian, French, International
Serves: 4-6
  • 1.5 cups or 220 g sifted all purpose flour
  • 1 cup or 250 ml whole milk
  • 1 cup or 250 ml water
  • 2 large eggs
  • 1 tsp salt
  • 1 tsp sugar
  • unsalted butter for pan
Equipment needed:
  • 21cm or 8.25 in. crepe pan or regular nonstick pan
  • ⅓ cup measuring cup or ladle
  1. In a large bowl mix all ingredients, except the butter, until there are no lumps and the batter is well combined. Set aside for at least 30 minutes, one hour is better, or overnight in the refrigerator.
  2. Heat the crepe pan or regular pan over medium high heat, melt a little bit of butter, just enough to lightly coat. Scoop batter into either a ⅓ cup sized measuring cup or a ladle, pour the batter into center of pan. Lift and swirl the batter until you've created an even sized circle. Cook for 2 minutes flip and cook for another 1 to 2 minutes. The crepe will be slightly crispy around the edges and browned in center. Remove from pan, set aside and continue making crepes until all batter has been used up. Every 3 or so crepes add a little more butter to the pan.
!Notes: I know the batter will seem quite watery or runny. If the batter is thicker then you'll end up with heavy or thicker crepes that need to be cooked longer. There are so many different recipes out there, I don't think there is a wrong or write way, everyone has their own way. These proportions are what work for me, feel free to adjust as desired. !Tips: -It's very important to let the batter rest at least 1 hour, as this helps in thinning and incorporating ingredients well - Do not add too much batter to the pan as it will cause thicker crepes and longer cooking time. - Make sure pan is hot to cook faster and leave those nice marks


How To Make French Crepes by Spicie Foodie | #french #crepes #breakfast #dessert #dinner

Now you’re ready to fill the crepes with whatever your heart desires, maybe it’s a fried egg, or ham, or Nutella and bananas, or perhaps a little drizzle of honey or a squirt of lemon juice. Whatever it is I hope you and yours enjoy this little taste of France. Bon appétit mes amis!

How To Make French Crepes by Spicie Foodie | #french #crepes #breakfast #dessert #dinner

Don’t forget to check out my How To Make Buckwheat Crepes post.

How To Make French Buckwheat Crepes by Spicie Foodie | #french #crepes #buckwheat #dinner

Yummy Pics: A Food Blogger's Guide to Better Photos, Photography eBook by Spicie Foodie


in Breakfast,Desserts-Sweets,European,How To Basics,Vegan/Vegetarian

{ 61 comments… read them below or add one }

1 Monique June 11, 2013 at 11:42 PM

I just made some to make cannelonis:)..so no sugar..but thin and pretty..
However:) I must tell you..these are the loveliest photos of crepes I have ever seen.
There have been many I have loved..But these? Well you just raised the bar:)
Why don’t my lights work like yours:)?
Ahh..it’s the photographer..


2 Spicie Foodie June 12, 2013 at 3:32 PM

Aw Monique you are so sweet!:) I have wanted to make them into cannelonis but haven’t yet, will do so soon.


3 Laura (Tutti Dolci) June 12, 2013 at 12:24 AM

Your crepes look so perfect! I’ve wanted to make a crepe cake for a while… now I know where to begin :).


4 Spicie Foodie June 12, 2013 at 3:32 PM

Thanks Laura! Enjoy the recipe and your crepe cake, I’ve wanted to make one too.


5 Phong Hong June 12, 2013 at 3:31 AM

Nancy, I love these crepes! I would like to try them. How do you usually flip the crepe? I have problems flipping an omelette hah! hah! Wish I knew how to toss the pan to flip stuff like the chefs do on TV but I am not too keen to practice because I know I have lots to clean up after!


6 Spicie Foodie June 12, 2013 at 3:33 PM

Hi Phong! I use a spatula to lift off an edge first then flip it. Though I do also like to do the toss and flip. It’s much easier than it seems, and it’s all in the wrist — try it:)


7 Rose June 12, 2013 at 3:51 AM

Yum! Looks great!!


8 Spicie Foodie June 12, 2013 at 3:34 PM

Thank you Rose!


9 Rosa June 12, 2013 at 7:57 AM

Mmmhhh, French crepes are so delicious and yours look wonderful! I love to eat mine sprinkled with light brown sugar, cinnamon and lemon juice…




10 Spicie Foodie June 12, 2013 at 3:35 PM

Yum, haven’t tried your combination yet but it sounds so good — next time. Thanks Rosa!


11 Janie June 12, 2013 at 12:21 PM

I love me some crepes, my favourite topping being sugar & lemon. A classic but soooo tasty. Mmmmm!
Janie x


12 Spicie Foodie June 12, 2013 at 3:35 PM

That’s a great topping Janie, simple, classic and delicous. Thanks!


13 Anusha June 12, 2013 at 12:42 PM

You ve set my tummy rumbling Nancy with all this crepe talk. What a delish platter


14 Spicie Foodie June 12, 2013 at 3:36 PM

That’s a good thing, hehe! Thanks Anusha and I hope you make some crepes soon.


15 Ramona June 12, 2013 at 3:06 PM

I love crepes… because they can be sweet or savory. My mother used to own a crepe maker that you dipped into the batter and it always came out perfectly. I wish I had that now. :) Lovely photos (as always). :)


16 Spicie Foodie June 12, 2013 at 3:36 PM

Those crepe makers are great but now I’ve gotten used to the crepe pan. Thanks Ramona:)


17 Manju @ Manju'sEatingDelights June 12, 2013 at 4:18 PM

Gorgeous Crepes…I make pancakes often but never tried crepes….gotta try this as your explanation is so clear and ofcourse the pics are astounding!


18 Spicie Foodie June 13, 2013 at 10:06 PM

Thanks and enjoy Manju!


19 Angie@Angie's Recipes June 12, 2013 at 4:42 PM

These crepes look so thin and great! They are really perfect for every meal.


20 Spicie Foodie June 13, 2013 at 10:07 PM

Thank you Angie!


21 Shema George June 12, 2013 at 8:10 PM

I love crepes – be it sweet or savory -love them both! These look so good …love the pictures too


22 Spicie Foodie June 13, 2013 at 10:07 PM

Thank you Shema!


23 Daniela June 12, 2013 at 8:24 PM

I love French crepes and yours look fantastic Nancy.
These will be on my to do list for next Sundays brunch :)


24 Spicie Foodie June 13, 2013 at 10:07 PM

Thanks Daniela, enjoy your brunch!


25 Juliana June 12, 2013 at 11:54 PM

Your crepes look perfect Nancy, I love the delicate texture…and the photos are absolutely gorgeous.
Hope you are having a great week :D


26 Spicie Foodie June 13, 2013 at 10:07 PM

Thank you Juliana, and you too!:)


27 Joanne T Ferguson June 13, 2013 at 2:35 AM

G’day Nancy,
You crepes look divine, TRUE!
I always love seeing your photos…GREAT staging and yes, crepes are not initially easy to do! :)
Cheers! Joanne


28 Spicie Foodie June 13, 2013 at 10:08 PM

Hi Joanne! Thank you so much:)


29 mjskit June 13, 2013 at 4:09 AM

This is a different recipe than many that I’ve seen. I don’t think I’ve ever seen water used in a crepe recipe. I can see how that could help to yield a thinner crepe. My crepes are much thicker which works for some things but not for others. I love these thinner, more delicate crepes and will definitely being trying this recipe. Thanks for sharing!


30 Spicie Foodie June 13, 2013 at 10:10 PM

Certainly MJ, thank you and I hope you try my recipe to compare to yours. Have a great weekend:)


31 Katherine June 13, 2013 at 4:20 AM

i love crepes too / i also learned on a ski trip to Austria that a popular dish there is called Kaiser Schmarren / i was too dumb then to inquire about it so it was a while later i discovered that it is basically ruined pancakes / you know when you make crepes or pancakes that the first one or two dont come out as perfect as you would like so put them aside and when there is enough scramble them up (scramble them up like eggs) with some butter and sugar and raisins and apples and makes a nourishing and invigorating dish, esp when skiing / the real reason i wanted to comment, however, is to thank you for arranging the recipe and a picture of it for a ONE page print out ! this is a thoughtful thing to do on a food blog, lemme tell ya


32 Spicie Foodie June 13, 2013 at 10:11 PM

Thanks for sharing Katherine! That is a new dish to me but certainly one I would really enjoy. Glad you enjoy the print out option I provide for my recipes.:)


33 Sylvie @ Gourmande in the Kitchen June 13, 2013 at 9:14 AM

Love them! I like to eat mine with a little honey and a squeeze of lemon juice. Yum!


34 Spicie Foodie June 13, 2013 at 10:11 PM

Yum, a great way to eat them. Thanks Sylvie!:)


35 LIz June 14, 2013 at 3:12 AM

Yes, we were on the same wavelength…and your crepes look terrific! Next up has to be a savory filling….yum!


36 Spicie Foodie June 14, 2013 at 4:13 PM

Thank you Liz, yours looked beautiful! Enjoy the savory filling.


37 Katherine June 14, 2013 at 3:27 AM

okay / all set to go / this is the first crepe batter i put water in and no butter !

the filling will be freshly steamed spinach just purchased from the farmers’ market and a little super good parmigiano / fresh herbs ? um yum


38 Spicie Foodie June 14, 2013 at 4:13 PM

Hi Katherine,

I’ve never heard of adding butter to the batter. Your savory filling sounds scrumptious — enjoy!


39 Amelia June 15, 2013 at 6:18 PM

Hi Nancy, your crepe look delicious and very well done. Beautiful pictures. I love to make crepe cake, make 12 pieces of crepes, spread vanilla cream or any other flavor on each layer of crepes. Stack together, decorate as desire. Chill till firm before cutting. The best flavor is tiramisu crepe cake. ;)

Have a lovely weekend.


40 Spicie Foodie June 16, 2013 at 12:55 AM

Thank you Amelia for sharing your scrumptious recipe, I hope to give it a try sometime soon. Have a great weekend:)


41 Suzanne Perazzini June 16, 2013 at 1:14 AM

I have had great crepes in Paris and bad ones. I think your tips are right on the money for making a thin crepe that doesn’t tear. I am yet to make gluten free ones but must try.


42 Spicie Foodie June 16, 2013 at 12:51 PM

That’s true Suzanne, bad crepes can be found even in Paris. Thanks and I’d love to see a gluten free crepe recipe from you.:)


43 Nami | Just One Cookbook June 18, 2013 at 8:29 AM

Your crepe is thin and just the way I like it. I have to give this a try myself. My family really enjoys making their crepes stuffing their favorite fillings. Thanks for the recipe and now I can’t wait!


44 Spicie Foodie June 18, 2013 at 7:07 PM

You should, I’m sure your kids would love helping too.:)


45 Anshul Gupta June 24, 2013 at 4:44 PM

The above given recipe is really very nice. It is easy and tastes good. Thanks for such a great recipe.


46 Spicie Foodie June 24, 2013 at 10:30 PM

Thank you Anshul!


47 Crystal July 13, 2013 at 9:38 AM

I am so happy with your recipe…your instructions are good and its really simple. I made them today and they taste wonderful. I was worried because it was my first time and I tend to mess up recipes the first time. I made savory ones and stuffed them with roasted mushrooms and my own pasta sauce. It turned out so nicely :) Thanks for sharing!


48 Spicie Foodie July 13, 2013 at 5:51 PM

Hy Crystal! That’s great, I love how you served your crepes — sounds delicious.L:)


49 Crystal July 30, 2013 at 3:20 PM

Your recipe and pictures have really motivated me to give it a try. I had crepes for the first time in Greece just a few weeks ago, now that I’m not that’s all I’m craving! I’m so happy I found your recipe; sounds simple enough for a beginner!!


50 Spicie Foodie July 30, 2013 at 11:01 PM

Hi Crystal,

Thank you so much. I’m sure you’ll have great success with the recipe and your first time. It only takes a couple of crepes to really get the hang of shaping and cooking them as you like. Enjoy and please do let me know how it went.:)


51 Dawn October 6, 2013 at 3:39 AM

So I have been really craving Crêpes a lot lately, and decided finally to make them for dinner. I went through many recipes, and so many of them just weren’t appealing. I found a recipe for a filling that sounded interesting, and it included a Crêpe recipe, but I found your recipe too… There was just something about yours that was extra appealing. So I made the filling from the recipe, but I used your Crêpe recipe.

Let me tell you, they were perfect! The texture and taste was amazing. My family loved them very much, and so did I. I have to say, this is one recipe that I will be using forever. Thank you so much for giving me a way to satiate my Crêpe craving!

Also, I photographed it, so uh, you may just find them on my website. =]


52 Spicie Foodie October 6, 2013 at 2:36 PM

Hi Dawn,

That’s wonderful, I’m glad to hear that my recipe will now become your go to crepe recipe. Enjoy your crepes!

I’d love to see your photo!:)


53 Jordyn January 5, 2014 at 9:33 AM

I made these today for the first time and they were absolutely perfect. Thanks so much for the fantastic recipe. I was wondering how well this recipe doubles or even triples? I have a big family reunion coming up and I love the idea of making my own Crepe bar.

Thanks so much!


54 Spicie Foodie January 5, 2014 at 6:23 PM

Hi Jordyn! My pleasure and glad you enjoyed the crepes as much as we do. I think it would double and triple well, but I have not done it myself. Go on give it a try and see. Have a great family reunion!


55 Miriam Alfaro April 27, 2014 at 12:23 PM

Great recipe! better than the one I been using for years, batter come out nice and smooth using the blender.
Thank you


56 Spicie Foodie April 27, 2014 at 2:06 PM

Thank you Miriam! It’s worked perfectly for me for so many years, that’s why I shared it here. Enjoy those crepes:)


57 Claire L May 15, 2014 at 1:27 AM

Hi!! Lovely pictures! Makes me hungry now. I’m supposed to be making some crepes later, both sweet and savoury and chanced upon your site. I have a question though, why do some crepe recipes calls for water and some uses just milk? Does the water have any special effect in the batter? Also, I have tried some crepes that are more chewy than others. What in the batter makes it chewy? Sorry for the many questions! I went through many recipes and saw the variations and I’m just dying to know the difference! Hope to get a reply, thank you in advance! X


58 Spicie Foodie May 17, 2014 at 1:43 PM

Hi Claire,

Thank you! The use of water versus milk, or a mixture, is a matter of personal preferences. You may even find some recipes that use cream. I have used both only milk and the mixture of milk-water as called for in the recipe for many years and have never found there to be any problems. The consistency of the batter can be affected by how much liquid is in it and also how long you’ve allowed it to sit. In my personal experience, the less liquid and sitting time make tougher crepes that are very difficult to handle. The amount I use is a result of many experimenting to achieve a pliable and slightly chewy crepe.

I hope this answered your questions. And I’m sorry for the delayed response, my comments form (for some crazy reason) trapped your comment in the wrong folder. Have fun and enjoy those sweet & savoury crepes! ~Nancy


59 Tina June 21, 2014 at 12:12 PM

Thank you, very nice recipe. I wasn’t able to keep my heat as high as you recomended because of the cast iron pan, but with the adjustment to he heat your recipe was delicious!!! Much better than previous ones I have used.


60 Spicie Foodie June 21, 2014 at 12:16 PM

Hi Tina! I’m glad to hear you enjoyed my recipe and your crepes. Crepes are of my all time favourite things to cook. Thanks!:)


61 zenab August 17, 2014 at 1:05 PM

Im from pakistan ,crepes are not apart of our food but I like to make it with your recipe .


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