A classic French brunch favorite
One of the most memorable meals my fella and I ate while visiting France were simple crepes ordered from a walk-up window in Paris on our way to Les Catacombes. They were hot and sweet, mine filled with a generous smear of Nutella and his filled with sugar and lemon, and the perfect way to line our stomachs before delving into the underground.
Thankfully, Classic French Crepes are super simple to make and enjoy at home. Delicate, paper-thin pancakes perfect for rolling or folding around your chosen fillings. These crepes are a favorite of ours for a sweet weekend brunch but also make a lovely wrap for savory fillings at lunch as well.
How do French Crepes differ from other pancakes?
Though French crepes are technically a type of pancake, they differ greatly from the traditional notion of a fluffy American pancake. The primary difference is that crepes are incredibly thin and delicately pliable and do not require any leavening agents. Though similar to Swedish pancakes, French crepes are still yet thinner and also commonly require less butter. Crepes, however, are enjoyed much the same way that other pancakes are, with sweet or savory fillings or toppings and often enjoyed for brunch or sometimes a light lunch.
What ingredients are needed to make Classic French Crepes?
- Flour: I have included measurements for a traditional all-purpose flour (this is the one I use) or a gluten-free option using a 1:1 flour blend (this is the one I use). You will get the best results if you measure your flour out by metric weight rather than using measuring cups.
- Sugar: A small amount (only 1 tbsp) of granulated white sugar is used for this crepe recipe to enhance the sweetness. However, if you plan to fill your crepes with savory fillings rather than sweet I suggest omitting this.
- Salt: These crepes need just a pinch of salt to balance the flavor (this is the one I use).
- Milk and water: I use a combination of whole milk and water for this recipe. Omitting the milk for only water will result in a batter that is too thin and lacks flavor. Omitting the water for only milk will result in a batter that is too thick. The combination of the two provides the right balance for ideal flavor and texture.
- Vanilla extract: Boosts the flavor profile of sweet crepes. If you prefer, you can also swap the vanilla out for almond extract. If making savory crepes I suggest omitting the extract.
- Unsalted butter: A small measure of melted butter (2 tbsp) will go into the crepe batter and you'll need a very small amount of extra butter to cook the crepes in.
- Eggs: Provide structure and pliability to the crepes so they stay intact when you fold or roll them.
- Nutmeg: Completely optional, but I love adding a tiny pinch of nutmeg to my crepe batter to enhance the flavor.
Can I make these crepes friendly for a gluten-free diet?
Yes! These crepes can easily be made friendly for a gluten-free diet. I found from my many test batches that there was very little difference in the texture of the gluten-free crepes compared to the traditional crepes when made as directed. At a stretch, the traditional crepes were ever so slightly chewier and more pliable than the gluten-free, but the difference seemed very negligible to me.
My preferred gluten-free flour blend for this recipe is Bob's Red Mill Gluten Free 1-to-1 Baking Flour. You will need 120 grams of this suggested gluten-free flour blend to substitute for the 120 grams of the traditional all-purpose flour called for in the base recipe if you would like to make these crepes friendly for a gluten-free diet.
I want to make note of the importance of measure your ingredients out by metric weight using a scale rather than measuring by volume using measuring cups. If using the cup measurement on the back of the bag of this gluten-free flour the approximated cup weight is 148 grams. I found this amount to produce a batter that was slightly thicker and less pliable than I preferred. For best results, I found that matching the metric weight of a cup of traditional all-purpose flour (120 grams) yielded the best results in this recipe. *I want to note that this recipe has only been tested using that particular gluten-free flour blend so I cannot speak to the potential efficacy of another gluten-free flour blend.
Tips for the best crepes
- Measure your ingredients by metric weight: Not only is it so much easier to weigh your ingredients using a simple kitchen scale, but it helps ensure you have the most consistent and accurate results each time you make these. Every person will hand measure flour (or other ingredients) differently which has a huge impact when making a proper crepe batter for thin and delicate crepes.
- Chill the batter: Chilling the batter before making crepes is one of the best things you can do to improve the success of your crepe making. Chilling the batter allows the flour it to fully hydrate, ensuring a smoother batter and when using traditional flour (rather than the gluten-free alternative) allows the gluten in the flour to relax properly so you don't end up with tough, overly-chewy crepes. You'll want to allow the batter to chill for a minimum of 30 minutes before using. The batter can also be made and chilled in the refrigerator the night before you use it.
- Use a small amount of batter per crepe: French crepes are meant to be paper-thin and delicate, almost sheer so you'll want to ensure you don't use too much batter when making them otherwise they'll end up too thick. I find that roughly 3 tablespoon is plenty of batter for a 10-inch non-stick pan. You'll want to work quickly once the batter hits the pan so it's not worth it to measure precisely; I use a ¼ cup measuring cup to scoop my batter and fill it roughly ¾ of the way full. If your chosen pan is larger or smaller you'll want to adjust the amount of batter you use accordingly.
How to serve crepes
This Classic French Crepe recipe is delicious with sweet or savory fillings (for the latter just omit the sugar and vanilla from the crepe batter). Some of my favorite filling options to use are:
- Fresh fruit: Strawberries, raspberries, blueberries, raspberries, peaches, nectarines, pears, and plums are some of our favorites
- Warm fruit filling: I will often cook down apples, peaches, or blueberries (like I used in this Buttermilk Dutch Baby recipe) into a warm fruit filling for these crepes
- Jam, fruit preserves, or curds -- Like this Orange Cranberry Sauce, this Honey Lemon Curd, or this Spiced Peach Butter
- Whipped cream or pastry cream are both lovely on their own or used in addition to other fillings
- Nutella (I have a homemade version here) or melted chocolate (particularly good with fresh berries)
- Peanut butter or other nut butter
- Maple Syrup or honey
- Yogurt
- Ice cream
- Cheese: Depending on the type you select can be lovely with sweet or savory fillings -- some of my favorites are mascarpone, ricotta, gruyere, mozzarella, cream cheese, Taleggio, and bleu
- Bacon, ham, or prosciutto (especially lovely with gruyere cheese)
- Deli meats such as turkey or roast beef
- Smoked salmon (especially lovely with mascarpone or cream cheese + fresh herbs)
- Chicken Salad -- like this French Chicken Salad or this Strawberry Poppy Seed Chicken Salad
- Fresh tomatoes
- Fresh herbs
Do crepes keep well for leftovers?
I find these crepes to be best when eaten hot and fresh the first day, but it's not unusual for us to have a couple leftover. Thankfully, leftover crepes can be stored in an airtight container in the refrigerator and enjoyed the following day. To reheat, simply microwave in 30-second increments until warm or reheat in a warm, dry skillet for a minute or two. Or, if you prefer to use them as a savory sandwich wrap, you can also enjoy them cold.
What tools do I need to make this recipe?
- A large mixing bowl with a lid (or sealing wrap for the top)
- A whisk -- OR -- a hand mixer -- OR -- an immersion blender -- OR -- a traditional upright blender
- A kitchen scale -- OR -- measuring cups (for less precise measurements)
- Measuring spoons
- A 10-inch non-stick skillet
- A silicone spatula/turner
- A small bowl (to melt butter in)
Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
Looking for more brunch inspiration?
Love this recipe for Classic French Crepes? Here are some more of my favorite brunch recipes:
- Buttermilk Dutch Baby
- Savory Buttermilk Herb Dutch Baby
- Smoked Salmon and Citrus Salad with Cucumber and Avocado
- Honey Lavender Blueberry Granola
- Eggs Benedict Pizza
- Sourdough Discard Strawberry Mint Scones
- Kitchen Sink Frittata
- Fall Frittata with Sausage, Butternut Squash, and Kale
A note for special diets
These Classic French Crepes can easily be made friendly for gluten-free diets by swapping the traditional flour for a gluten-free alternative. My favorite gluten-free flour blend for these crepes is Bob's Red Mill Gluten Free 1-to-1 Baking Flour.
Print
Classic French Crepes (with a gluten-free option)
- Prep Time: 5 minutes
- Chill Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 5 servings 1x
- Category: Breakfast & Brunch
- Method: Stovetop
- Cuisine: French
Description
Thankfully, Classic French Crepes are super simple to make and enjoy at home. Delicate, paper-thin pancakes perfect for rolling or folding around your chosen fillings. These crepes are a favorite of ours for a sweet weekend brunch but also make a lovely wrap for savory fillings at lunch as well.
Ingredients
- 2 tbsp unsalted butter, melted, plus more to coat pan
- 120 g (about 1 cup) all-purpose flour (may substitute for an equal measure of Bob's Red Mill Gluten Free 1-to-1 Baking Flour)
- 1 tbsp granulated sugar (omit for savory crepes)
- ⅛th teaspoon Kosher salt
- 8 oz (1 cup) whole milk
- 2 oz (¼ cup) water
- 2 large eggs
- 1 tsp vanilla extract - or - almond extract (omit altogether for savory crepes)
- Optional: pinch ground nutmeg
Instructions
- Melt butter in a small bowl in the microwave in 15-second increments until melted. Reserve to the side to cool slightly.
- In a large mixing bowl, combine the flour, sugar (unless omitting for savory crepes), salt, milk, water, eggs, vanilla (unless omitting for savory crepes), and the reserved 2 tablespoon of melted butter. Using a whisk, hand mixer, or immersion blender whisk/blend until smooth and silky. Cover the bowl with a lid or sealing wrap and chill in the fridge for a minimum of 30 minutes. The batter can also be made and chilled the night before you plan to use it.
- Once chilled, remove the batter from the fridge. There may be some separation so I like to give it a quick stir until smooth again.
- Preheat a 10-inch non-stick skillet over medium-low heat. Add about a teaspoon of butter to the pan and swirl to coat. You want a nice thin layer so there's no need to over-butter if using a non-stick pan.
- Add roughly 3 tablespoon crepe batter into the pan and working quickly tilt and swirl the pan to coat the batter across the pan in a thin round layer. You'll want to work quickly once the batter hits the pan so it's not worth it to measure precisely; I use a ¼ cup measuring cup to scoop my batter and fill it roughly ¾ of the way full. If your chosen pan is larger or smaller you'll want to adjust the amount of batter you use accordingly.
- Cook for 1-2 minutes until you can see the edges of the crepe are setting and turning just barely golden, then gently flip and cook an additional 30-60 seconds on the opposite side. Repeat with the remaining batter. If you find that your crepes are sticking, you can add additional butter, but I find that I generally don't need it.
- Serve warm with your choice of sweet or savory fillings. Crepes can be rolled or folded depending on your preference.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Nutritional information was calculated using traditional all-purpose flour (not gluten-free) as well as the sugar and vanilla.
Nutrition
- Serving Size: 2 crepes
- Calories: 198
- Sugar: 6 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 93 mg
Keywords: Crepes
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