French Crepes

French Crepes

If you are looking to make the perfect French crepes you are in the right place. This guide will teach you everything that you need to know. Before you know it you will be making crepes like a French chef.

Crepe Filling Ideas

Savoury Crepes

  • Ham & Cheese
  • Ricotta, Spinach & Bacon
  • Spinach, Artichoke & Brie
  • Squash & Goats Cheese
  • Smoked Salmon & Ricotta

Dessert Crepes

  • Banana & Nutella
  • Lemon & Sugar
  • Maple or Golden syrup
  • Fresh Berries & Chocolate Sauce
  • Stewed Pear & Candied Hazelnuts
  • Salted Caramel & Crushed Daim
  • Crepes a la Normande (Stewed apples in butter & sugar)
  • Crêpes Suzette (Orange Grand Marnie sauce)

Origin & Tradition

Crêpes originate from the region of Brittany in the Northwest of France. Their consumption spread nationwide leading to “Le Jour des Crêpes” translated to “The Day of the Crêpes” which is held on the 2nd of February. The tradition is that if you catch a crêpe in a frying pan after tossing it in the air with your right hand whilst holding a gold coin in your left hand you will become rich that year.

Different Types of Crepes Batter

Beer Crepes

  • Replace 225ml milk with 225ml beer. This type of batter is used for savoury crepes.

Buckwheat Crepes

  • Replace 75g of plain flour with 75g of buckwheat flour. This batter is gluten free.

Vegan Crepes

  • 200g plain flour, 600ml almond milk, 30ml of olive oil & a pinch of salt.

Crepe Pans

Cast Iron Pans

They are the go to crepes pans for many chefs. These pans produce great results and can last 100 years if they are taken care of properly. They need seasoning with oil before being used. This will create a non stick layer on the pan. They also need to be completely dry before storage otherwise they with rust.

Find my recommended cast iron crepe pan here

How To Season A Cast Iron Pan

Firstly wash the cast iron pan with hot soapy water. Dry thoroughly. Apply a small amount of oil on the pan and wipe everywhere with a dry cloth (including the handle and bottom of the pan). Place the pan upside down on a shelve in the oven and bake at 240c for 45 minutes (1 hour for thick cast iron pans). Leave too cool in the oven.

Now the great thing is that once you have season your pan, you do not need to wash this pan between uses. Simply wipe with a dry cloth and store.

I have linked to a Tasty video on how to season a cast iron pan here

Non Stick Crepe Pans

The great thing about non stick pans is that they already come with a non stick layer. They also don’t require as much time keeping them in good condition. The downside is that they can be easily damaged by metal utensils and tough scrubbers. They also won’t last as long as your iron cast pan.

Find my recommended non stick crepe pan here

Batter to Pan Ratio

Large Crepe Pans – 9.5-10.5 inches
Ladle Size – 45-50ml

Small Crepe Pans – 7-8 inches
Ladle Size – 35-40ml

A top shot of my French Crepes recipe in a dim candle light setting

Crepe Questions & Tips

Prepare your topping first

This is an important step we call Mise en Place, it basically means to have everything prepared and organised. This way when you have finished cooking your perfectly cooked French crepes, they won’t be going cold whilst you wash berries, or look for your Nutella.

Why has my Crepe stuck to the pan?

There are a few reasons this could be. The most common reason is that your batter is not sufficiently lubricated (it doesn’t have enough butter or oil). If you have followed the recipe below it won’t be because of this.

Next it could be that the crepe has not been cooking long enough. Once the crepe starts to cook it will naturally start to unstick from the pan. Lastly it may be because your pan hasn’t been seasoned (certain pans need seasoning before use) or it is in bad condition.

What should I do if I am cooking lots of crepes?

The best way to save time is cooking with 2 to 3 pans over different burners. If you haven’t made crepes before start with 1 pan and work yourself up when you feel comfortable.

If you want to have a lot of crepes hot at the same time

Cook and stack them neatly in an ovenproof dish with a clean tea towel on them (or tin foil), this will stop them from getting dry. Once cooked and stacked, remove the tea towel, cover the dish with tin foil and heat them in the oven at 150c for a few minutes, until hot.

If you are using a electric whisk

You are going to incorporate a lot of air into your batter. You will see this by the bubbles rising to the top of the batter. For crepes this isn’t a good thing. If you have bubbles in the batter you will get small holes in your crepes. The best thing to do is, to let the batter sit for 30 minutes before you start cooking the crepes.

This French Crepe Recipe Is Suitable For…

  • Can easily be adjusted for Gluten Free
  • Vegetarians

More Recipes You May Like

French Crepes
Print Recipe
5 from 4 votes

French Crepes

These French Crepes are perfect for any occasion. Delicious breakfasts, quick & easy brunches or mouth watering desserts
Prep Time5 mins
Cook Time10 mins
Course: Appetizer, Breakfast, Brunch, Dessert
Cuisine: French
Keyword: Crepes, FrenchCrepes
Servings: 8 Large Crepes
Calories: 116kcal


  • Crepe Pan


  • 90 g Plain Flour
  • 3 Eggs
  • 250 ml Milk
  • 40 g Melted Butter
  • 1 pinch Sea Salt
  • 20 ml Cognac or Grand Marnier optional
  • 20 g Sugar can be added for dessert crêpes


Crepe Batter

  • Sift the dry ingredients into a large mixing bowl, make a well in the center and break the eggs into the middle. With a whisk stir whilst keeping to the center until all of the flour has gradually absorbed into the eggs. Slowly add approximately two thirds of the milk whilst stirring constantly. Stir in the alcohol & melted butter. Then thin the batter with milk until it has a fresh cream texture.

Cooking the Crepes

  • Lightly butter a pan (it only needs to be buttered once) and heat it over a medium-low heat until hot. With one hand lift the pan from the flame and with the other hand pour in a ladle of batter. At the same time give the pan a rolling motion, rapidly distributing the batter evenly across the pan. Return the pan to the heat and leave to cook for 30-45 seconds.
  • Delicately lift the edge of the crepe with a spatula to check (after a few times you will have a feeling and everything will go automatically). Gently slide spatula underneath the crepe and flip. You can also toss it if you prefer (it's fun but requires practice). Continue to cook for about 15 seconds then remove from the pan and repeat (With the ladle give the batter a quick stir between each crepe).
  • The crepes can be served immediately with your choice of toppings.


  • The pan should sizzle at contact with the batter, if it doesn't turn up the heat slightly.



  • Georgette Straw

    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.

    • Jackslobodian

      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


      Cognac or Grand Marnier: 7/10 Fl Oz
      Sugar: 7/10 Oz

      I hope this helps 🙂

    • Jackslobodian

      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.

    • Jackslobodian

      Hey Kelly,

      I mean I wouldn’t say it’s necessary the best way but its definitely an ‘old school’ way. You can cook crepes in better much any pan but the best way for a beginner would be to use a specialised non crepe frying pan. This way you don’t need to worry about maintaining the pan as much 😛

      I left a recommendation for this type of pan under the ‘Non Stick Crepe Pans’ section.

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