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French Crêpe Recipe

The French Crêpe: versatile & delicious!

Unlike most baking endeavors, the French crêpe is not only quick and easy to make, but also very difficult to mess up! Crêpes are incredibly versatile and can be served sweet or savory, for breakfast, dessert, or a quick snack. This French crêpe recipe was passed on to me from my French family. Mixed entirely by hand, these crepes are soft and light, and the fillings and topping possibilities are endless!

My first memories of eating a French crêpe was on a trip to France to visit our family in High School. We were sitting outside at a local crêperie and out of the dozens of crêpes on the menu, my heart was set on just one: the Nutella crêpe. As simple as the combination of a crêpe and Nutella may be, it is an absolutely delicious (though not nutritious) way to start your day. Between Nutella crêpes and pain au chocolat, I don’t think I ate a savory breakfast that entire trip!

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Making the crêpe batter

These crêpes are made by combining eggs and flour, then adding in milk, oil, and a pinch of salt. The only real technicality in this recipe is to ensure the flour is double sifted to avoid lumps in the batter. If you’ve followed all of the steps correctly and still find lumps, pass the batter through a fine-mesh strainer. Crêpe batter must be refrigerated for at least 2 hours prior to cooking to ensure the softest texture.

Popular crêpe fillings

Crêpes are incredibly versatile and can be served with sweet or savory toppings and fillings. For example:

  • Nutella – Nutella crêpes are very popular in France and are often served with strawberries. For a more upscale gianduja/chocolate hazelnut spread, Venchi and Eataly sell great alternatives, for instance!
  • Ham & cheese (such as gruyère) with an egg on top
  • Whipped cream & fresh fruit
  • Thinly sliced baked apples coated in a light layer of butter and cinnamon sugar
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French Crêpes

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  • Author: Amy @ The Pastry Blog
  • Total Time: 2 hours 45 minutes
  • Yield: 910 crêpes 1x


Mix and chill this crêpe batter at least 2 hours in the refrigerator prior to cooking!

This recipe can be cut in half using 2 eggs to make 5 crêpes.


Units Scale
  • 250 g unbleached, all-purpose flour
  • 3 large eggs (150 g)
  • 480 ml whole milk
  • 70 g vegetable oil
  • Pinch of fine sea salt
  • 1 tbsp unsalted butter, for the pan
  • Chocolate hazelnut spread, or filling of your choice


  1. Sift the flour into a small bowl and set aside.
  2. Crack the eggs into a medium bowl. Gradually sift the flour (a second time) over the eggs, whisking continuously to prevent lumps.
  3. Add the oil and salt, whisking continuously. If the batter still has lumps, pass through a fine-mesh strainer.
  4. Refrigerate the batter for at least 2 hours prior to cooking.
  5. Heat a large, non-stick frying pan on medium heat with 1 tbsp unsalted butter until melted. You do not need to add any additional butter to the pan and can make all 10 crêpes after greasing it once!
  6. Using a ladle with a 2-to-3-ounce capacity, pour the batter into the center of the pan. Quickly lift the pan and tilt it from side to side to form a circular crêpe 7-8 inches in diameter.
  7. Cook the crêpe for about 1 minute on each side until the edges have turned a light golden-brown.
  8. For best results, serve immediately. The uncooked crêpe batter can be stored in an airtight container in the refrigerator for 2-3 days.
  • Prep Time: 15 minutes
  • Chilling: 2 hours
  • Cook Time: 30 minutes