Crêpes are a beloved staple of French cuisine, adored for their delicate texture and versatility. Whether filled with sweet or savory ingredients, enjoyed for breakfast, lunch or dinner, these thin pancakes are a must-have recipe in your French cooking repertoire.
As a proud Breton, I’ll guide you through making the perfect sweet crêpes with my beloved family recipe – and expert tips to ensure success. Grab your skillet!
These are the best crêpes I’ve ever had. Family loved them too and asked for them to be a weekly tradition. Thank you so much!! 💗 – Mari Craig
What Are French Crêpes?
Crêpes are delicate, lacy pancakes made from a simple batter of flour, eggs, milk, melted butter and a pinch of salt. Originating from Brittany, in western France, they are a beloved staple of our regional cuisine. Here in Brittany, crêperies are everywhere, and for many of us, enjoying a fresh plate of authentic French crêpes is a cherished ritual we indulge in at least every two weeks!
One of the things that makes crêpes so special is their incredible versatility. They can be enjoyed at any time of day—whether for breakfast, a quick lunch, the beloved French “goûter” (afternoon snack), or even a cozy dinner. And while they’re fun to order at a crêperie, making them at home is just as delightful.
But did you know there are actually two different types of crêpes in France? The batter changes depending on whether you’re making a sweet or savory crêpe!
Savory vs. sweet crêpes
- Crêpes de Blé Noir (Buckwheat Crêpes): Traditional Breton savory crêpes are made with buckwheat flour, giving a darker color and a rich, nutty flavor. They are perfect for fillings like ham, cheese, mushrooms, and eggs.
- Crêpes de Froment (Wheat Crêpes): Sweeter crêpes are traditionally made with wheat flour and typically enjoyed with butter, sugar, fruit, chocolate, or jam.
Today’s recipe is for sweet crêpes, known in Brittany as “crêpes de froment” (wheat crêpes). This is my cherished family recipe, passed down through generations—a true taste of tradition. And now, I’m sharing it with you! So, dust off your skillet, warm up your pan, and get ready to flip some golden, lacy crêpes.
Let’s bring a little bit of Brittany into your kitchen!
Ingredients you’ll need for making French crêpes
Mastering French crêpes is easier than you think! With the right techniques and ingredients, you’ll be making light, tender crêpes like a pro. Let’s take a closer look at the ingredients you’ll need.
- Flour: While you can experiment with different types of flours, I find good old all-purpose flour works perfectly for making crêpes. The better the flour, the better the crêpes! So, if you can opt for organic all-purpose flour like Bob’s Red Mill, King Arthur or one from a local mill, even better. All-purpose white flour provides the structure of the crêpes.
- Salt: To enhance the flavors.
- Sugar: One tablespoon of sugar is the right amount to give a nice golden color to the crêpes, without them being too sweet.
- Eggs: Four large eggs bind the batter together and make for tender crêpes. Make sure the eggs are at room temperature.
- Butter: Melted butter is mixed into the batter to add some richness and enhance flavor. It also helps having the crêpes to not stick to your pan when you cook them.
- Milk: Prefer whole milk to create a rich, smooth batter and supple crêpes. 2% m.f. milk also works as a lighter option.
- Rum: A dash of rum is often used in Brittany: it adds such a distinctive flavor to the crêpes, reminding me of home. The alcohol completely burns off when you cook the crêpes.
Equipment needed
You can cook your crêpes in any 8 – 12-inch non-stick pan – the pan’s base determines the size of your crêpes. If you make crêpes often, I recommend investing in a crêpière—a pan with low edges and a thick bottom, designed specifically for crêpes. Brands like Mauviel and De Buyer offer excellent options.
Start by mixing the batter with a wooden spoon, then switch to a whisk for a smoother consistency. If any lumps remain, simply strain the batter through a fine-mesh sieve.”
Don’t stress about flipping crêpes in the air! You can do it for fun if you want, but this isn’t mandatory. Traditionally in Brittany, crêpes are simply peeled off and lifted with a wooden spatula and flipped gently.
Step by step instructions
My foolproof recipe is based on the authentic Breton method, ensuring delicate, flavorful crêpes every time.
Step 1: Prepare the Batter
In a large mixing bowl, sift together the flour, salt, and sugar. Create a well in the center.
Crack in the eggs and mix with a wooden spoon until combined. The mixture will be thick.
In a separate bowl, mix the melted butter, milk, and rum. Gradually whisk this liquid into the flour mixture until you achieve a smooth, lump-free batter with the consistency of heavy cream.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, to allow the flour to fully absorb the liquid. The batter should be homogeneous and velvety smooth.
Step 2: Cook the Crêpes
Heat an 8 to 12-inch nonstick skillet or crêpe pan over medium heat. Lightly grease with butter.
Pour about 1/3 cup of batter into the pan, quickly swirling to evenly coat the bottom.
Cook for 1-2 minutes until the edges start to lift and the underside is golden. Use a spatula (or your fingertips) to gently flip the crêpe and cook for another minute.
Transfer to a plate, cover with a clean dish towel, and repeat until all the batter is used.
10 Expert Tips for Perfect Crêpes
Crêpes may have a reputation for being intimidating, but they shouldn’t be! With the right approach, I promise anyone can master these delicate wonders. Here are my 10 tips, refined over years of crêpe-making and recipe tweaking, that will help any novice build confidence and perfect their technique. Enjoy!
- Choose the right milk: Whole or 2% milk works best. Avoid skim or lactose-free milk, as they produce less tender crêpes that are usually harder to fold or roll without breaking.
- Incorporate melted butter into the batter: This gives the crêpes a slightly richer taste and enhances all the flavors.
- Smooth batter is key: If your batter is lumpy, strain it through a fine mesh sieve. Some people like to mix their crêpe batter in a blender (not very authentic, and I fear this may over-mix the batter too), but if you think it works for you, then go ahead! Having a smooth, lump-free batter is crucial before starting making the crêpes.
- If you do decide to make your crêpe batter in a blender, add the liquids first before adding the flour. If you start with the dry ingredients, some of the flour may get stuck at the bottom.
- Always add salt. Just as with bread or pasta water, salt is essential for enhancing the flavor of a crêpe. You won’t necessarily taste the salt, but without it, the crêpe will lack depth and richness.
- Rest the Batter: Refrigerate the batter for at least an hour (or ideally overnight) to improve texture and flavor. The flour in the batter needs some time to absorb the liquids, which will make for delicate and tender crêpes.
- Grease the pan well. Don’t be afraid to be generous when you grease the pan. In true Brittany fashion, I prefer to use butter to grease the pan but a neutral oil (ie. Canola) or lard work well too.
- Work with a well-heated crêpe pan. Allow the greased pan to heat for at least two minutes before adding the batter. To check if it’s ready, do a quick heat test: drop a few drops of batter onto the pan—if they sizzle and set almost instantly, the temperature is perfect for quick cooking. The key is to cook the crêpe as briefly as possible to keep it soft and prevent it from drying out.
- Pour the right quantity of batter. For making perfect crêpes, you need to pour enough batter to cover about 2/3 of the surface of your pan. While you pour, swirl your pan quickly to cover the rest of the surface. I find that 1/3 cup batter is enough to cover a 12-inch pan, and keep the crêpe thin enough. For an 8 – 10-inch pan, ¼ cup works best. After your make 1 or 2 crêpes, look at how much batter this corresponds to in your ladle and keep this reference point in mind for the next crêpes.
- Keep Crêpes Warm: If you are preparing a stack of crêpes (to be garnished and enjoyed later), prepare a plate covered with a clean dish cloth. Each time you finish cooking a crêpe, peel it off from the pan and place it on the plate – preferably folded in half so it is easier to grab later- and cover it with the cloth. Pile your crêpes on the plate, and make sure the cloth is always wrapped around your plate, nice and tight – so the steam is kept inside. This technique will make sure your crêpes are evenly cooked and stay very tender.
Best sweet crêpe filling ideas
- White sugar and lemon juice (my favorite!)
- Salted butter caramel
- Chocolate Hazelnut spread and sliced banana
- Crème de marron (chestnut cream)
- Strawberry jam or marmalade
- Fresh berries and powdered sugar
Frequently Asked Questions
Can I use a dairy-free option to substitute the milk?
I don’t recommend it. This recipe is specially tailored for whole milk (or 2% m.f.) to create thin, tender crêpes. Using a dairy free milk like almond, soy or coconut milk will alter the texture too much and I can’t guarantee the result.
Can I make crêpes ahead of time?
Yes! Stack them on the plate, cover tightly with plastic film and refrigerate for up to 3 days.
Can I freeze crêpes?
Absolutely! Once the crêpes are completely cool, store them in an airtight container or Ziplock bag, and place in freezer for up to 2 months. Thaw overnight in the fridge.
Why is my first crêpe always bad?
It’s common for the first crêpe to turn out imperfect as the pan temperature stabilizes. In France, we actually call the first crêpe “la crêpe du chien” (the dog’s crêpe).
And the last crêpe that’s usually too small because it’s made with too little batter? We call it “la crêpe du chat” (the cat’s crêpe).
Cooking note
There’s no single “right” amount of time to cook a crêpe—3 to 4 minutes is the norm, but it all depends on your personal preference! Some people enjoy theirs soft and tender, while others love the crispy edges that develop after an extra minute or two in the pan.
In Brittany, when dining at a crêperie, you can ask for your crêpe to be “kraz,” which means “crisp.” This style is intentionally “overcooked,” resulting in a delightfully crunchy texture. You can even snap the edges with your fingers or a fork! Most Bretons prefer their crêpes this way, but in other regions, they tend to be softer and more delicate throughout.
I highly recommend trying both styles—who knows, you might discover a new favorite!
I hope you’ll enjoy this French Crêpes recipe as much as I do! If you have any questions, please leave a comment.
More French breakfast recipes:
- French Almond Croissants (Bakery Style)
- Classic French Toast (Pain Perdu)
- Chouquettes (French Sugar Puffs)
- Classic French Butter Brioche
- Overnight No-knead Bread
- Chouquettes (French Sugar Puffs)
- Chocolate Vanilla Marble Cake (Gâteau marbré)
2 comments
What do you usually fill the crepes with? Sweet or savory? Any recommendations? I make cheese blintzes that also uses crepes, and I ‘m wondering if your crepes would work for this as well.
For me, buckwheat crepes go best with salty/savory crepes, and sweet with these crepes here… But that’s how I grew up. My husband only ever knew these crepes for both sweet and savory. Honestly, they’re delicious either way – this recipe can absolutely be used for both sweet and salty application, exactly as written! And while I haven’t used these specifically for blintzes, I am quite confident they would be just great for that use.