Crêpes are a French classic that’s both simple to make and endlessly versatile. Thin, delicate pancakes, crêpes can be served with a variety of fillings, both sweet and savory. Whether you enjoy them for breakfast, lunch, dinner, or dessert, crêpes offer the flexibility to cater to any craving. Their light, airy texture makes them a delightful treat, and their neutral flavor pairs beautifully with almost anything.
Making crêpes is surprisingly easy, with a basic batter consisting of flour, eggs, milk, a pinch of salt, and a bit of melted butter. The key is to cook them in a hot pan with just a thin layer of batter, swirling the pan to spread it evenly and form a perfect, golden crêpe. The result is a paper-thin pancake that’s tender and slightly crisp at the edges, perfect for wrapping or folding around a variety of fillings.
For sweet crêpes, try filling them with fresh fruit, chocolate, whipped cream, or a drizzle of maple syrup. Nutella and banana is a classic combination, or you could fill them with lemon curd for a zesty, citrusy treat. For a truly indulgent dessert, a sprinkle of powdered sugar and a splash of liqueur, such as Grand Marnier or Cointreau, can elevate the flavor.
On the savory side, crêpes become a canvas for delicious fillings like sautéed mushrooms, spinach and cheese, or ham and eggs. Crêpes Suzette, a famous French dish, combines crêpes with a sauce made of orange juice, zest, butter, sugar, and orange liqueur, often flambéed for dramatic effect.
The beauty of crêpes lies in their versatility. They can be served as a quick snack or an elegant entrée, dressed up or kept simple, depending on the occasion. Whether you’re making them for a festive brunch or a cozy evening at home, crêpes are guaranteed to bring joy to your table.
Ingredients
- 2 cups all-purpose flour
- 2 cups milk
- 2 eggs large,
- 2 tbsp butter melted
- 1 tbsp sugar
- 1/2 tsp salt
Instructions
- In a mixing bowl, whisk together the flour, milk, eggs, melted butter, sugar, and salt until smooth.
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn, and cook the other side.
- Serve hot with your favorite toppings and fillings.
Nutrition
A crêpe is a thin, delicate French pancake made from a simple batter of flour, eggs, milk, and butter. Unlike American pancakes, crêpes are not fluffy and are often rolled or folded with sweet or savory fillings.
Both! Sweet crêpes are often filled with fruit, chocolate, or whipped cream, while savory crêpes (called galettes in French) can include cheese, ham, eggs, or vegetables.
While a crêpe pan is helpful because of its flat surface and low sides, you can make crêpes in any non-stick skillet or frying pan.
Yes! You can make crêpes ahead and store them in the refrigerator for up to 2 days, or freeze them for up to 2 months. Just layer them with parchment paper to prevent sticking.
Crêpe batter should be very thin—almost the consistency of heavy cream. If it’s too thick, add a bit more milk. To avoid lumps, mix the batter thoroughly or use a blender for a smooth texture.
Traditional crêpes contain flour and milk, but they can easily be made gluten-free with alternative flours (like buckwheat or rice flour) and dairy-free with plant-based milks and butter substitutes.
Crêpes are thinner, larger, and have no leavening agent (like baking powder). Pancakes are thicker and fluffier due to the leavening.
Crêpes? More like flopé. Tried twice and they just never came out right!
I feel you! Crêpes can be tricky. Maybe try less milk next time? They gotta be thin! 🤔
Don’t give up! I failed my first few tries too. Just need practice, like flipping them better.
Too much flour! Mine were thick like tortillas… what’d I do wrong?
I can’t believe how easy these were to make. Mine didn’t look as nice, but they tasted great!
I followed the recipe but didn’t have butter, so I used margarine. They worked okay, I guess.
Soo good!!! 👍 Best breakfast ever!
I totally agree! These crêpes are life-changing! 😍
Yummy! I filled mine with Nutella and bananas. So good!
Nutella? Isn’t that kinda too sweet? I prefer just some fruit, but whatever floats your boat!
That sounds amazing! Nutella and bananas are such a perfect combo. Can’t wait to try it that way!
The recipe is fine, but why do all crepe recipes have to use eggs? Can’t we make them eggless?
Not good. My batter was lumpyy and it stuck to the pan. Why don’t people share the secret to non-stick??
I used almond milk instead and they were still really good! Vegan option!
I don’t know if almond milk is the same. Da eggs and butter are important for flavors. Not sure it would taste good!
That’s a great idea! Almond milk works really well in recipes like this. I’m glad it turned out good for you!
Super easy and quick. My kids loved them! I might add chocolate next time.
I don’t know, could be too easy. My kids are picky eaters, they might not like it.
Glad to hear your kids loved them! Adding chocolate sounds amazing! 🍫
I tried this recipe but they stuck to the pan. I think my pan isn’t good enough.
Easy peasy! Just like pancakes, but let’s be honest, they are just fancy pancakes. Haha!
Fancy pancakes? I dunno, they sound too thin. Pancakes are the real deal!
Haha, totally! Just with a fancier name. But crêpes are way better for dessert, right?
I don’t know if I did it wrong but mine came out kinda rubbery. Not sure I’ll try again.
These crêpes turned out amazing! It’s my new go-to recipe. Thanks!
I’m so glad you liked them! Crêpes are the best, right? What’s your favorite topping to use?
Isn’t crêpe just a fancy word for pancake? I don’t get the fuss.
Not exactly! Crêpes are thinner and more delicate than pancakes. They’re like a culinary art form! 🤤
Crêpes! Yum! 😋
I was skeptical about the butter, but it really adds something special. I’m a fan now!
I dunno, man. Butter seems like a lot. Can you even taste it? What if it makes them greasy?
I totally agree! The butter really makes a difference. My crêpes turned out so much better than I expected!
Why do you need so much flour? A 1 cup should be enough plus more milk.
Nah, 1 cup ain’t enough! Trust me, I’ve tried it and they ended up all wet and sticky. More flour is better!
I think the amount of flour is just right for the consistency you need. A little more flour helps make them sturdier!
Is 2 tbsp butter really needed? Seems like a lot. I just used one.
These crêpes turned out perfect! Fluffy and delicious, my kids loved them! Will definitely make again.
Omg amazing!! I stuffed mine with strawberries and whipped cream. Heaven on a plate!
That sounds delicious! I never thought of using strawberries and whipped cream. I’m definitely trying that next time!
But crêpes are supposed to be savory, right? I dunno, sounds weird to me. Maybe just stick to chocolate or something.
These crêpes were so easy to make! I added some Nutella and bananas, it was delish!
Never made crêpes before and they turned out perfect! Thanks for the simple steps!
Made this for breakfast; it was good but a little plain without filling. Need more flavor, maybe chocolate?