French Crêpes

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 Easy French Crêpes

Crêpes have always felt like one of those simple recipes that brings people together. They were one of the first things I learned to make as a kid, and even now, making a fresh batch takes me right back home. ❤️

They’re soft, delicate, and so easy to customize. Keep them simple with a dusting of powdered sugar, or fill them with fresh berries, whipped cream, chocolate, or Nutella for an extra-special treat.

Ingredients

  • 1 2/3 cups all-purpose flour, sifted
  • 3 tbsp caster sugar or superfine sugar
  • 1/4 tsp kosher salt
  • 3 large eggs
  • 2 cups whole milk
  • 1/3 cup water
  • 2 tbsp vegetable oil or another neutral-flavored oil
  • 3 tbsp unsalted butter, cut into small pieces, for cooking

Topping Ideas

  • Powdered sugar for a simple French-style crêpe
  • Fresh berries and whipped cream
  • Melted chocolate or Nutella
  • Powdered sugar with your favorite fruit
  • Banana and chocolate
  • Honey or maple syrup

How to Make Crêpes

Make the Batter

  1. Combine the dry ingredients: Add the sifted flour, sugar, and salt to a large mixing bowl and whisk together.
  2. Add the eggs: Make a well in the center and add the eggs. Gently whisk, gradually incorporating just enough flour to create a thick paste.
  3. Add the milk: Slowly pour in the milk while whisking continuously. Adding it gradually helps create a smooth batter without lumps.
  4. Finish the batter: Whisk in the water and oil until the batter is smooth, glossy, and easy to pour. It should lightly coat the back of a spoon without feeling thick.
  5. Let it rest: Cover the bowl and let the batter rest at room temperature for about 1 hour. This gives the flour time to absorb the liquid and helps produce softer, more tender crêpes.

Cook the Crêpes

  1. Heat a 9.5-inch non-stick crêpe pan or skillet over medium-high heat. If your stove runs hot, use medium heat.
  2. Add about 1/2 teaspoon of butter to the pan. Once melted, carefully wipe away most of it with a paper towel, leaving only a very thin coating.
  3. Scoop about 1/4 cup of batter. Take the pan off the heat, pour most of the batter into the center, and immediately tilt and swirl the pan so the batter spreads into a thin, even layer.
  4. Quickly use the remaining batter to fill any small gaps before it sets.
  5. Cook for about 45 seconds to 1 minute, until the underside is lightly golden and the edges look set.
  6. Slide a long, narrow spatula underneath and gently flip the crêpe. Cook the second side for about 30 seconds.
  7. Transfer the crêpe to a plate and repeat with the remaining batter, lightly buttering the pan between each crêpe.

How to Serve

Stack the crêpes as you cook them to keep them soft and flexible.

Serve them warm, either rolled up with your favorite filling or folded into quarters and topped with powdered sugar, berries, whipped cream, chocolate, or anything else your family loves.

Recipe Notes

Water and oil: The water helps create a lighter batter that spreads easily, while the oil keeps the crêpes soft and flexible and helps prevent sticking.

Resting the batter: Don't skip this step if you can help it. Resting allows the flour to absorb the liquid and gives the gluten time to relax, resulting in softer crêpes that are easier to fold without tearing. If the batter becomes too thick while resting, simply whisk in a small splash of milk or water.

Don't over-butter the pan: You only need a very thin layer of butter. Too much can make it harder for the batter to spread evenly.

Flipping: A long, narrow spatula makes flipping much easier because it can slide underneath the delicate crêpe without tearing it. And don't worry if your first flip isn't perfect. Crêpes are surprisingly forgiving!

The perfect crêpe: Look for thin, soft, flexible crêpes with lightly golden spots underneath and slightly crisp edges. They should bend easily without cracking.

Mommy's Tip

The first crêpe is always the test crêpe! It helps you figure out whether your pan is too hot, too cool, or whether the batter needs a little more milk. And honestly, that first one usually belongs to the cook anyway. 😉

Storing Leftover Crêpes

If you somehow end up with leftovers, let the crêpes cool completely. Stack them with small pieces of parchment or baking paper between each one so they don't stick together.

Wrap the stack tightly or place it in an airtight container and refrigerate for 2 to 3 days.

To serve again, gently warm the crêpes in a skillet or microwave for a few seconds until they're soft and warm.

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