French Crêpes Recipe

published May 16, 2024

Transport yourself to Paris with this super-easy recipe for classic, lacy French crêpes.

Serves4 to 5

MakesMakes 10

Prep5 minutes to 10 minutes

Cook15 minutes to 25 minutes

Jump to Recipe
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My love affair with crêpes began when I was a kid. Thanks to my French-Canadian lineage, my family’s favorite breakfast stack were delicate crêpes, not buttermilk pancakes. I’d shuffle down the stairs in my pajamas to find my dad swirling whisper-thin batter around a skillet. 

This is all to say I have a soft spot for crêpes, not just because of how delicious they are, but also because they’re the first thing I ever learned to cook — and among the first breakfast dishes I taught my own kids to make. Mastering the swirling of the batter helped me learn how to maneuver a pan, and by watching carefully for signs that the crêpe was ready to flip, I learned to pay attention to the heat of the burner. (I also learned patience, because as anyone who has made crêpes or pancakes knows, the first one is usually a dud.)

To this day, weekend mornings start with plates filled with crispy bacon, soft scrambled eggs, and delicate crêpes. Learn how to make my family’s crêpes in your kitchen.

Why You’ll Love It

  • Crêpes are light, lacy, and perfect for serving with sweet or savory fillings (I’m partial to sweet crêpes, myself).
  • Crêpes use many of the same ingredients as pancakes, but come together easily in the blender and skip the extra steps that pancakes often require. 
  • While you can purchase a crêpe pan specifically for these lacy pancakes, the nonstick pan you already own works just as well.
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

Key Ingredients in Crêpes

  • Milk: Use whole or 2% milk for the best crêpes, although it’ll be fine if all you have on hand is skim milk.
  • Eggs: Other crêpe recipes are distinctly eggy in flavor, but this recipe has just the right ratio of egg to milk — 1 1/2 cups milk for every 2 large eggs.
  • All-purpose flour: Add 1 cup all-purpose flour to give the crêpes structure, binding the liquid ingredients together into a flexible pancake.
  • Unsalted butter: Melt butter in the microwave or on the stovetop so that it incorporates seamlessly into the batter.
  • Flavorings: Add a touch of vanilla extract and granulated sugar to the batter if making sweet crêpes. You could even try adding lemon zest or almond extract.

How to Make Crêpes

  1. Make the batter. Use a blender to combine milk, eggs, flour, salt, and butter into a thin batter. If you don’t have a blender, whisk all of the ingredients together in a bowl. 
  2. Let the batter rest. Set the batter aside for at least 10 minutes at room temperature or refrigerate for up to 24 hours to allow the flour to hydrate and give the bubbles created from blending time to settle. Because you can make the batter the night before, you’re already one step ahead for breakfast.
  3. Make the crêpes. This part takes some trial and error, but is easy once you get the hang of it. The key is to immediately swirl the pan so the batter forms a thin, even layer covering the entire bottom of the skillet before it sets. Let the batter cook until it appears dry and starts to pull away from the sides. Flip and cook until lightly browned and moves freely in the pan. 

Helpful Swaps

Crêpes can be served with sweet or savory fillings. Here are some filling ideas for each.

Storage and Make-Ahead Tips 

In the unlikely event of leftovers, refrigerate crêpes in an airtight container or gallon-size zip-top bag for up to two days. You can also make these thin pancakes in advance and freeze them. Place a sheet of parchment paper between each crêpe, transfer the stack to a large freezer bag, and freeze for up to three months.

What to Serve with Crêpes

Crêpes Recipe

Transport yourself to Paris with this super-easy recipe for classic, lacy French crêpes.

Prep time 5 minutes to 10 minutes

Cook time 15 minutes to 25 minutes

Makes Makes 10

Serves 4 to 5

Nutritional Info


  • 1 1/2 cups

    whole or 2% milk

  • 2

    large eggs

  • 1 cup

    all-purpose flour

  • 1

    pinch kosher salt

  • 1 tablespoon

    granulated sugar (optional)

  • 1 teaspoon

    vanilla extract (optional)

  • 2 tablespoons

    unsalted butter

  • 1 tablespoon

    neutral oil, such as vegetable or canola

For serving:

  • For sweet crêpes: Softened butter, granulated or powdered sugar, Nutella, and/or sliced strawberries

  • For savory crêpes: Cheese, fresh herbs, or sliced ham


  1. Place 1 1/2 cups whole or 2% milk, 2 large eggs, 1 cup all-purpose flour, 1 pinch kosher salt, 1 tablespoon granulated sugar, and 1 teaspoon vanilla extract, if using, in a blender. Blend until smooth, scraping down the sides of the blender as needed, about 30 seconds total.

  2. Place 2 tablespoons unsalted butter in a microwave-safe small bowl and microwave in 20-second bursts until almost completely melted, 40 to 50 seconds total. (Alternatively, melt on the stovetop.) Add to the blender and blend until incorporated, about 5 seconds. (Alternatively, whisk all the ingredients together in a large bowl until smooth and combined.)

  3. Cover and let the batter sit for at least 10 minutes or up to 30 minutes at room temperature, or refrigerate for up to 1 day.

  4. Place 1 tablespoon neutral oil on a small dish. When ready to cook, dip a paper towel in the oil and use it to lightly coat the bottom and sides of a 10-inch nonstick pan. Heat the pan over medium-low heat until hot, 1 to 3 minutes. Pour in 1/4 cup of batter, and immediately lift the pan and tilt and swirl it to spread the batter into a thin and even layer covering the entire bottom of the pan. Cook undisturbed until the crêpe batter appears dry and the edges brown slightly and start to pull away from the pan, 1 to 1 1/2 minutes.

  5. Use a flexible spatula to gently lift one side of the crêpe, then gently use your fingers to carefully flip the crêpe over. Cook briefly on the second side, just until it browns slightly and moves freely in the pan, about 30 seconds more. Slide the crêpe onto a plate and cover with aluminum foil. (Note: The first few crêpes might not be perfect as you practice swirling the batter and adjust the heat or cooking time.)

  6. Repeat making crêpes with the remaining batter, coating the pan with more oil only if the crêpes fail to pull away from the pan easily. Stack the crêpes on top of each other.

  7. For sweet crêpes, serve with softened butter, granulated or powdered sugar, Nutella, and/or sliced strawberries. For savory crêpes, serve with cheese, fresh herbs, or sliced ham.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container or gallon-size zip-top bag for up to 2 days. Alternatively, place a sheet of parchment paper between each crêpe, place the stack in a large freezer bag, and freeze for up to 3 months.