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!
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.
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!
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.
How to make Crepes:
Time needed: 1 hour and 20 minutes.
- 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.
- Prep Pan
Heat a 10-inch non-stick skillet (or crepe pan) over medium/med-high heat.
- 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.
- Fill
Fill crepes with desired filings and roll or fold up. Add toppings and enjoy!
FAQs
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.
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.
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.
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.
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.
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
French Crepes
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!
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