French Crepes Recipe -
French Crepes Recipe
55 Photos
French Crepes
These crêpes can be used with savory or sweet fillings. Bon appétit! See more
  • READY IN 35 mins

French Crepes

Recipe by  

"A good breakfast for weekends and even desserts. Serve rolled up and filled with jam or fruit and whipped cream."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    5 mins
  • COOK

    30 mins

    35 mins


  1. Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Jan 02, 2008

This is an excellent recipe! Some suggestions for people who say the batter is thin and the edges are crispy. First, when you make crepes, you have to tilt the hot, slightly greasy pan and pour the batter in the from the edges. DO NOT start in the center or else you will end up with "the batter would settle to the center before setting" as stated in an earlier comment. Secondly, immediately after you cook them, place them in a tupperware with the lid covering them, but NOT sealed. This will keep them warm and moisten the edges and other crispy areas. This is the perfect crepe recipe! The taste and consistency are on point. So any complaints people have about this recipe is not because of the batter, it's because of not cooking them correctly. These are great and truly easy to make!

Most Helpful Critical Review
Oct 08, 2007

I have made many crepes with many different recipes and this one didn't work - the porportions were wrong

Feb 20, 2008

I made this last night and I did not have a problem with the batter, I did however add about 3 TABLESPOONS of sugar and 1 tsp of vanilla to to mix because I like mine sweet. Also I am a bit of a cheater on rolling the batter in the pan, I use a 12 inch non stick skillet with taller sides so that I get a perfectly round crepe every time and they don't get crispy this way if you put just enough batter to coat the pan then the whole things cooks evenly and you really don't have a need to flip the crepe. Mine came out pale and thin, I did not find that the sugar at all contrubuted to any kind of browning of the crepes as others mentioned, perhaps they are using a pan that is too hot, I cook mine on medium low heat and never have a problem.

Apr 02, 2004

Although this is not the simpliest of recipes, it definately the best so far. I served it to my wife without anything topping on it all, and she loved it. That was the proof that I was looking for in a good crepe. I believe the added eggs and the use of butter makes all the differnce. Be sure to follow the instructions and your will not be disappointed.

Sep 14, 2010

This is basically the same recipe I've been using since my French grandma taught me to make crepes years ago. It's all about the ratios - 1:2 flour to milk, eggs to bind, butter to lube it up, sugar and salt to taste. If you're getting a bad result with this recipe, the problem is probably your heat settings. Too high, and you get dried curlies on the edges. Too low, and you get that thick-in-the-middle effect as the batter settles to the lowest point in the pan before it has a chance to set up. Don't just set the heat and let it go; keep adjusting as you cook and you'll find the balance point. Also, let the crepe tell you when it's time to turn - you'll know because when you shake the pan, it will move freely. Then give it another 15-30 seconds and go for it. There should be enough butter hanging out in the batter to make buttering a non-stick pan unnecessary if your heat is right. Making crepes is a very "feel" based endeavor, but this is an excellent recipe for people who didn't have the benefit of having a little old French lady in the house growing up. Thanks for posting! :)

Jun 17, 2007

Very Good recipe I am keeping this one in place of the basic crepe recipes from this site. I let the batter sit in the fridge for 20 min to hour... you will have a more tender crepe.. also I used a 12 inch skillet and 1/2 cup of batter and they were perfect.

Jun 03, 2007

the second review in the main page is so stup!d, the crepes must be brown on some places.. Too thin? This is NOT a pancake! And the crispy edges are soo good. Europeans like this kind of crepes :P

Jan 30, 2005

great! I use these to make Blintzes with a filling of ricotta, cream cheese, cinnamon, powdered sugar and orange zest. I top them with a hot fresh strawberries, sour cream and whip cream.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 94 kcal
  • 5%
  • Carbohydrates
  • 10.3 g
  • 3%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 96 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

How to Make French Crepes

See how to make traditional Normandy-style crepes.

French Crepes

These crêpes can be used with savory or sweet fillings. Bon appétit!

Basic Crepes

Discover how easy it is to make five-star crepes.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States