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Perfect French Crepes

February 28, 2022 | Breakfast

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Crepes stacked on a plate with bowls of berries, Nutella, and cream to the sides.
3 French Crepes on a plate stuffed with whipped cream, Nutella, and fresh fruit.
Close up side view of thin crepes stacked on top of each other.
3 French Crepes on a plate stuffed with whipped cream, Nutella, and fresh fruit.

French Crepes are a thin French pancake made with just a few simple ingredients. Blend all ingredients together, cook, and stuff with ANYTHING- sweet or savory!

Close up of stuffed crepes with berries on top.

Everyone loves French Crepes! Learn how to make this French classic for a fun and scrumptious breakfast the whole family will love! For more delicious breakfasts, try Almond Crusted French Toast, Blueberry Whole Wheat Buttermilk Pancakes, and Greek Yogurt Bowls.

French Crepes stacked on a plate with some folded up.

Easy Crepe Recipe

No need to go out to breakfast or brunch when you can make these amazing crepes at home and for a fraction of the price! Throw all the ingredients in a blender, cook, and fill. It’s so easy, you’ll be making these weekly!

Close up side view of thin crepes stacked on top of each other.

Ingredients for French Crepes:

  • All-Purpose Flour– This type of flour creates a light and tender crepe.
  • Eggs– Eggs give stability and flavor to the crepes.
  • Milk and water– This adds moisture and tenderness. Water is used to create a lighter texture. Experiment using various milks. (I always use 1% because that’s what we have on hand.)
  • Sugar– Just a little sugar makes these crepes delicious to eat even plain.
  • Vanilla Extract– Pure extract is best!
  • Salt– Just a little salt helps accentuate other flavors.
  • Butter– This adds flavor as well as prevents the crepe from sticking to the pan.
Ingredients on a marble surface- milk, water, vanilla, butter, flour, eggs, and sugar.

How to make Crepes:

Time needed: 1 hour and 20 minutes

  1. Make the Batter

    Place all crepes ingredients (expect butter) in a blender and puree until smooth. Let sit for 10-15 minutes (stir slowly a few times to help the bubbles pop) or place covered in the fridge for up to 24 hours.Diptych- Top view of a blender with flour, sugar, eggs; all ingredients blended together.

  2. Prep Pan

    Heat a 10-inch non-stick skillet (or crepe pan) over medium/med-high heat. 

  3. Cook

    Rub bottom of pan with stick of butter and immediately pour in about 1/4 cup of batter. Lift the pan and tilt it around until the batter covers the bottom of the pan. Set pan back on the element and let it cook for about 1 minute or until the surface is no longer shiny (looks dry) and flip. Cook another 20-25 seconds and stack on a plate. Keep repeating with remaining batter.Diptych- Skillet with a half cooked crepe; crepe flipped over in pan.

  4. Fill

    Fill crepes with desired filings and roll or fold up. Add toppings and enjoy!

Crepes stacked on a plate with bowls of berries, Nutella, and cream to the sides.

FAQs

What is a crepe?

A crepe is very thin pancake. It originated in France in the 13th century and can now be found all around the world. Like a typical breakfast pancake, crepes are made with flour, milk/water, eggs, and salt; however crepes do not have a leavening agent (baking powder or soda). Crepes can be of a sweet or savory variety based on the toppings and fillings added.

Do I have to use a blender?

No! Though to make sure that there are no lumps, I recommend whisking the dry ingredients with the 1/2 cup milk until smooth, then mix in the water, followed by the eggs.

Is a crepe pan needed to make crepes?

Nope! If you have a large 10-12 inch skillet you can make delicious crepes! If you won’t be making crepes often or just like the minimalist lifestyle, there is no need to get a special pan.

Fillings for Crepes:

The possibilities are endless!
Sweet Crepes: Berries, peaches, whipped cream, ice cream, peanut butter, cookie butter, Nutella, yogurt…
Savory Crepes: Ham, bacon, cheese, spinach, tomatoes… anything you’d put on a sandwich.

Crepes stacked on top of each other and bowls of berries.

TOOLS USED TO MAKE FRENCH CREPES:

  • Non-Stick Crepe Pan– This 10-inch pan is affordable and creates the most beautiful and perfect crepes.
  • Rubber Spatulas– Get every last ounce of batter out of the bowl and into the pan with these sturdy rubber spatulas. These are also great to use when cooking since they are heat resistant.
  • Silicone Turner– This turner is heat resistant and very flexible. The perfect turner for pancakes, crepes, eggs…
  • Wolf Gourmet Blender– This blender is amazing! It’s a powerhouse that can blend anything. I love it and use it for everything from smoothies, to soups, to dressings.
  • KitchenAid Blender– If you’re not ready to commit to a high power blender, this one is great! This one served me well in making smoothies and pureeing soups and sauces for 8 years.
A fork cutting into French crepes stuffed with whipped cream and Nutella.
3 French Crepes on a plate stuffed with whipped cream, Nutella, and fresh fruit.

LOOKING FOR MORE BREAKFAST RECIPES? CHECK OUT THESE:

  • The Best Overnight Cinnamon Rolls
  • Overnight French Toast Bake
  • French Toast Sticks
  • The BEST Homemade Granola
  • German Pancakes
3 French Crepes on a plate stuffed with whipped cream, Nutella, and fresh fruit.
Print Recipe

French Crepes

French Crepes are a thin French pancake made with just a few simple ingredients. Blend all ingredients together, cook, and stuff with ANYTHING!
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Servings: 5
Calories: 150kcal
Author: Garnish and Glaze

Ingredients

  • 1 cup all-purpose flour
  • 3 large eggs
  • 1/2 cup water
  • 1/2 cup milk
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • butter

Instructions

  • Place all crepes ingredients (expect butter) in a blender and puree until smooth. Let sit for 10-15 minutes (stir slowly a few times to help the bubbles pop) or place covered in the fridge for up to 24 hours.
  • Heat a 10-inch non-stick skillet (or crepe pan) over medium/med-high heat. 
  • Rub bottom of pan with stick of butter and immediately pour in about 1/4 cup of batter. Lift the pan and tilt it around until the batter covers the bottom of the pan. Set pan back on the element and let it cook for about 1 minute or until the surface is no longer shiny (looks dry) and flip. Cook another 20-25 seconds and stack on a plate. Keep repeating with remaining batter.
  • Fill crepes with desired filings and roll or fold up. Add toppings and enjoy!

Notes

*Makes ten 8-inch crepes.
Course: Breakfast
Cuisine: French
Keyword: Classic Crepes
Nutrition Facts
French Crepes
Amount Per Serving
Calories 150 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 99mg33%
Sodium 166mg7%
Potassium 100mg3%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 4g4%
Protein 7g14%
Vitamin A 189IU4%
Calcium 49mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @GarnishandGlaze on Instagram and use hashtag #GarnishandGlaze

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