Have you ever wondered what authentic French crepes taste like? Now you can take a shortcut and enjoy them right at home.
These traditional French crepes are just like the ones you’d find in a Parisian bistro—rich, smooth, and absolutely delicious. They’re far tastier than the typical ready-made crepe mixture and they don’t take long to make!
Where Do Crepes Originate From?
Crepes have their roots in the Brittany region of Northwest France, dating all the way back to the 13th century. They quickly gained popularity across the country and became a beloved French favorite. Today, crepes are enjoyed all over France, especially on ‘Le Jour des Crêpes’ (The Day of Crepes), which falls on Shrove Tuesday, the day before Ash Wednesday.
French Tradition
According to an old French tradition, if you successfully toss and catch a crepe in the frying pan while holding a coin in your other hand, it is believed that you will gain wealth by the end of the year. This charming custom adds a little fun to the crepe-making experience.
Ingredients
- Flour: Use plain flour (all-purpose) as the base for your crepes. If you notice lumps, run the flour through a fine sieve before adding it to the batter for a smoother consistency.
- Butter: Butter adds richness to the crepes and helps them cook evenly without sticking. Be sure to melt it fully before mixing into the batter.
- Eggs: Eggs bind the ingredients, giving the crepe batter its smooth consistency. Always use fresh eggs for the best results.
- Milk: To get the right crepe texture, use milk to thin the batter. Whole milk brings extra creaminess, but semi-skimmed or skimmed milk are suitable options for a lighter taste.
- Sugar (optional): Add 2 tablespoons of sugar to sweeten your crepes slightly, making them perfect for pairing with fruit, chocolate, or syrup. Skip this if you’re making savory crepes.
Chef Tips
Rest the Batter: If you have the time, let the crepe batter rest for 20-30 minutes before cooking. This allows the flour to fully absorb the liquid and results in softer, more tender crepes.
Prepare Your Toppings First: Before you start cooking your crepes, make sure all your toppings and fillings are ready. This is a concept called Mise en Place, which means having everything organized and prepared. By doing this, your perfectly cooked crepes won’t get cold while you search for toppings or prepare fillings.
Use a Hot Pan: Make sure your crepe pan or skillet is properly preheated before adding the batter. A hot pan ensures that the crepes cook evenly and develop a beautiful, golden surface.
Non-Stick for Easy Flipping: Use a non-stick pan or well-seasoned crepe pan for the best results. This helps prevent the crepes from sticking, making flipping and cooking them easier.
Increase Crepe Production: Cooking for a crowd or making a crepe cake? Speed up the process by using 2-3 pans on different burners. Preheat all the pans, and when you pour the batter into one, wait 5-10 seconds before pouring into the next. This staggered timing gives you enough space to flip the crepes without overcooking the others, allowing you to make multiple crepes at once efficiently.
Storage and Leftovers
Refrigerator: Allow the crepes to cool completely before placing them in an airtight container with a lid. If the crepes don’t fit flat in your container, you can fold them twice into quarters to save space. They will keep in the refrigerator for up to 2 days.
Freezer: Once cooled, store the crepes in a freezer-safe airtight container or freezer bag. If needed, fold the crepes into quarters to fit more easily. They can be frozen for up to 3 months.
Reheating: Warm the crepes in a non-stick pan over low heat for about 30 seconds per side, or microwave individual crepes for 15 seconds until hot.
FAQs
Can I make the crepe batter ahead of time?
Yes! You can prepare the crepe batter in advance and store it in the refrigerator for up to 24 hours. Just give it a good stir before cooking, as the ingredients will settle slightly.
Why are my crepes sticking to the pan?
If your crepes are sticking, the pan might not be hot enough or you may not be using enough butter. Make sure your pan is well-heated and lightly greased with butter or oil.
How do I avoid lumps in the batter?
To avoid lumps, sift the flour before mixing and add the milk gradually while whisking continuously. This will help create a smooth, lump-free batter. If you add all the milk at once it is very easy to get lumps.
What pan should I use?
Specialized crepe pans, non-stick pan, large sauté pan and regular frying pans all work well for crepes. You can also use a well-seasoned cast iron pan can also work well, as long as it’s properly heated and greased to prevent sticking.
Can I use an electric whisk for the crepe batter?
Yes, you can use an electric whisk to mix the crepe batter. It’s a great way to ensure the batter is smooth and lump-free. Just be careful not to overmix; once the ingredients are well combined, stop whisking to avoid overworking the flour.
More Recipes You May Like:
French Crepes
Equipment
- Crepe Pan or large skillet
Ingredients
- 3 oz All Purpose Flour known as plain flour (about 3/4 cup)
- 2 Eggs
- 8 ½ fl oz Milk (about 1 cup)
- 1 ⅓ oz Butter (about 3 tablespoons)
- 1 pinch Salt
Sweet Crepes:
- 1 oz Sugar (about 2 tablespoons)
Instructions
Prepare the Crepe Batter:
- In a crepe pan or large skillet, melt the butter over low heat. While the butter melts, begin preparing the batter.
- In a large mixing bowl, add the flour, salt, and sugar (if making sweet crepes). Make a well in the center, then crack the eggs into the well.
- Add half of the milk and whisk the mixture together until smooth and lump-free. Gradually pour in the remaining milk while stirring constantly until the batter is smooth.
- nce the butter has melted, pour it into the batter and mix until fully incorporated.
Cook the Crepes:
- Reheat the crepe pan or large skillet over medium heat until hot.
- Lift the pan off the heat with one hand and, with the other hand, pour in a ladleful of the batter. Quickly tilt and swirl the pan to evenly distribute the batter into a thin layer.
- Return the pan to the heat and cook the crepe for about 1 minute, or until the edges start to lift and the bottom is lightly golden.
- Gently lift the edge of the crepe with a spatula to check. Slide the spatula underneath the crepe and flip it carefully. Cook for an additional 30 seconds, then transfer the crepe to a plate.
- Repeat with the remaining batter, stacking the crepes or serving them as you go.
- Serve the crepes with your choice of toppings.
jassica
Saturday 21st of August 2021
Yeah am french lover , am so foody person and alwaays wandering about all of these . You made my day , its really helpful . Thank you so much for this .
Jack Slobodian
Wednesday 1st of September 2021
Thank you! I'm glad you enjoyed them :)
Jack
Kat
Tuesday 6th of April 2021
Great recipe! Delicate and eggy. Appreciate the detailed instructions. I'm Polish but my mom had French cooking training and made these regularly. They are actually quite popular there, too. Almost as good as hers ;)
Jackslobodian
Wednesday 7th of April 2021
Thanks Kat, I am glad you enjoyed it.
I have travelled to Slovakia, Czech, Hungary & Austria and they love them there too. Hopefully I will make my way to Poland after the covid situation gets better. If you have any places to recommend, let me know!
Jackslobodian
Friday 19th of June 2020
😂😂 Thank you :)
Georgette Straw
Friday 8th of May 2020
I wish you had put the ingredients in the American way. In the 1950's and 1960's when I was in school, we were taught only the American measurements, not the Europeon measurements. I don't know how to translate to be able to use your recipes.
Tessa
Saturday 24th of December 2022
@Georgette Straw,
I converted it to how one would measure ingredients in the US! For weight to volume conversions, I looked up ingredient-specific conversions.
3/4 cup minus 1/2 tsp Plain Flour 3 Eggs 1 cup 1 tbsp Milk 2.8 tbsp Butter (melted) 1 pinch Sea Salt
Optional: 1 tbsp 1 tsp Cognac or Grand Marnier 1 tbsp 2 tsp Sugar
Hope this helps someone! Tessa
Jackslobodian
Friday 19th of June 2020
Hey Georgette,
I will write this recipe for you in the American way here.
Plain Flour : 3 1/5 Oz Eggs : 3 Milk: 8 1/2 Fl Oz Melted Butter: 1 2/5 Oz Sea Salt: 1 Pinch
Optional
Cognac or Grand Marnier: 7/10 Fl Oz Sugar: 7/10 Oz
I hope this helps :)
Carla
Monday 3rd of February 2020
I never considered using my cast iron skillet to make crepes. I will give your recipe a try in my cast iron skillet. Thank you.
Jackslobodian
Friday 19th of June 2020
Give it a try! Many old school French chefs keep a special iron or steel skillet just for crepes & omelettes. They provide a nice balanced heat. With the butter ratio it shouldn't stick and you will have nice rich crepes.
But now days there are so many pans you can use for crepes. I personally have a large non stick induction steel frying pan especially made for crepes, pancakes & omelettes.