Classic French Crepes (Basic Recipe)

 

Makes: 8 8-inch crepes
Everything you need to know to make the classic French crepes at home. For some people, crepes sound so fancy and seem difficult to make. It’s understandable as they’re thin and can tear if not handled delicately. But don’t let crepes intimidate you. It’s common that you will not get it right on your first try – just be patient and after a few tries you’ll be a pro.

How to make basic French Crepes step-by-step

Crepes are very versatile – they can be used for making both dessert and savory meals. Once you nailed this basic crepe recipe you can easily use it as a base for making upgraded desserts, breakfast, or even dinners. The possibilities are endless!

Let’s talk about some concepts when making these very thin pancakes, shall we?

Do I need a special crepe pan?

The answer is No. You can use just about any pan as long as it has a heavy, flat bottom surface. The base of the pan should have the same diameter that you like for your crepes. I personally prefer to use a nonstick pan so I don’t have to worry about the sticking part. But nonstick or not, it is important that the pan has good heat distribution.

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Aside from the pan, do I need other special equipments when making crepes?

Crepes are really easy to prepare – it’s a matter of mixing all the ingredients. You can do it with a simple bowl and whisk. If you have a blender then even better – it’s great for quickly producing batter with no lumps.

For flipping crepes, I used to use a turner. Later on I discovered that a long metal offset spatula works excellently. Just be careful not to scratch the pan surface if you’re using nonstick.

Are there special techniques that I need to learn?

As the saying goes, practice makes perfect. The only way you can produce a crepe that is perfect is by making it many times (can be a hundred times or maybe you just need a few tries!). As I mentioned above, it’s normal that your first few attempts will give you imperfect crepes – can be due to sticking, tearing, burning, or your crepe’s shape being far from circle. Once you get used to it you’ll start to know how your batter cooks in your pan on your stove, get the hang of swirling the batter into the pan, have your pan at the right temperature and determine the right time to flip them, so don’t get frustrated if your first few crepes are messed up. ?

Are there tricks to crepes?

If you’re going measure the ingredients by volume (using measuring cups) rather than by weight make sure you measure it properly, especially the flour. For baking and pastries, I highly recommend using a food scale for accuracy. Too much flour will make your crepes heavy.

After making the batter, make sure to let it rest to allow the bubbles to rise out. By doing this you’re also allowing the starch to fully hydrate and relax. The consistency of a batter should be like of a heavy cream. After resting and your batter seems too thick,add more milk; if it’s too thin, add a teaspoon of flour until you reach the ideal consistency.

How do I store and reheat crepes?

Keep them in the fridge for 2 to 3 days covered in plastic wrap. If more than that, tuck them into the freezer in ziploc bags. Stack them flat or roll them individually so you can just easily get the number of pieces that you need.

To reheat, put the crepes in a hot pan and warm them one by one until they’re soft and pliable again. On medium low heat, it usually takes me about 20 seconds per side.

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How to make basic French Crepes step-by-step

Here’s what you’ll need…

TOOLS & EQUIPMENT:

INGREDIENTS:

  • 210 milliliters full-fat milk
  • 2 pieces large eggs
  • 1/4 teaspoon fine salt
  • 95 grams (3/4 cup) all-purpose flour
  • 1 tablespoon white granulated sugar
    • omit if you’re not going to use the crepes as a dessert
  • 43 grams (3 tablespoons) unsalted butter, melted
  • additional melted butter for cooking

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How to make Basic French Crepes step-by-step

How to Make Basic French Crepes Step-by-Step

MAKE THE BATTER. Place the milk, eggs, and salt in a blender. Whiz for a few seconds to blend everything together. Add in the flour and sugar (if using), then blend again until very smooth. Pour the melted butter and blend until combined, about 10 seconds more. Let the batter rest for at least 30 minutes and up to 24 hours before cooking them. Store in the fridge if resting for more than 30 mins.

When batter has rested and you’re ready to make the crepes, stir it gently to re-blend. The consistency should be like of a heavy cream.

 
How to Make Basic French Crepes Step-by-Step

COOK THE CREPES. Heat an 8-inch pan or any nonstick pan over medium high heat. Put oil by using a folded paper towel or pastry brush that was dipped in melted butter. The pan should not be too hot that the butter burns.

 
How to Make Basic French Crepes Step-by-Step
Pour about 1/4 cup/ 60ml of the batter on an 8-inch pan (or about 1/3 cup/ 80ml for a 9-inch pan) then promptly swirl the pan by lifting it from your stove, tilting and turning it in all directions so the batter spreads evenly on the pan in a thin round shape. Return the pan to heat. You will know if the crepe is ready for turning when the edges begin to dry and lift from the sides of the pan and the bottom is nicely browned, about 1 minute. 

If your pan is bigger or smaller, adjust the amount of batter accordingly.

 

 
How to Make Basic French Crepes Step-by-Step

Flip the crepe using offset spatula. The crepe should lay flat – smooth out any folded edges then cook until the the second side is browned too, about 20-30 seconds.

 

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How to Make Basic French Crepes Step-by-Step

Carefully slide the crepe off the pan into a plate and you can start adding your fillings!

 

 

So what’s next after you have successfully made these basic crepes? It’s time add some fillings – fruits, whipped cream, ice cream, chocolate, nuts, cheese, lettuce, ham, onions. The possibilities are endless! More crepe recipes to be posted soon. 🙂 Here’s some ideas to try it with!

Nutella Banana Crepes
GET THE RECIPE: Nutella-Banana Crepes
Mille Crepe Cake 

GET THE RECIPE: Mille Crepe Cake + Variations
 

How to Make Basic French Crepes

Prep Time10 mins
Cook Time39 mins
Total Time49 mins
Servings: 8 8-inch crepes

Ingredients

  • 210 milliliters full-fat milk
  • 2 pieces large eggs
  • 1/4 teaspoon fine salt
  • 95 grams 3/4 cup bleached all-purpose flour
  • 1 tablespoon white granulated sugar (omit if you’re not going to use the crepes as a dessert)
  • 43 grams 3 tablespoons unsalted butter, melted
  • additional melted butter for cooking

Instructions

  • To make the batter, place the milk, eggs, and salt in a blender. Whiz for a few seconds to blend everything together.
  • Add in the flour and sugar (if using), then blend again until very smooth. 
  • Pour the melted butter and blend until combined, about 10 seconds more.
  • Let the batter rest for at least 30 minutes and up to 24 hours. Store in the fridge if resting for more than 30 mins.
  • When batter has rested and you’re ready to make the crepes, stir it gently to re-blend. The consistency should be like of a heavy cream. Heat an 8-inch pan or any nonstick pan over medium high heat. Put oil by using a folded paper towel or pastry brush that was dipped in melted butter. The pan should not be too hot that the butter burns.
  • Pour about 1/4 cup/ 60ml of the batter on an 8-inch pan(or about 1/3 cup/80 ml for a 9-inch pan) then promptly swirl the pan by lifting it from your stove, tilting and turning it in all directions so the batter spreads evenly on the pan in a thin round shape. If you pan is bigger or smaller, adjust the amount of batter accordingly.
  • Return the pan to heat. You will know if the crepe is ready for turning when the edges begin to dry and lift from the sides of the pan and the bottom is nicely browned, about 1 minute.
  • Flip the crepe using offset spatula. The crepe should lay flat – smooth out any folded edges then cook until the the second side is browned too, about 20-30 seconds.
  • Slide the crepe off the pan into a plate and you can start adding your fillings.

Notes

(Note 1) If you prefer a lacy crepe surface, use more butter in a hot pan.
(Note 2) Keep them in the fridge for 2 to 3 days covered in plastic wrap. You can also freeze them. Roll them individually so you can just easily get the number of pieces that you need.
(Note 3) To reheat, put the crepes in a hot pan and warm them one by one until they’re soft and pliable again. On medium-low heat, it usually takes me about 20 seconds per side.
Everything you need to know to make the classic French crepes at home. For some people, crepes sound so fancy and seem difficult to make. It’s understandable as they’re thin and can tear if not handled delicately. But don’t let crepes intimidate you. It’s common that you will not get it right on your first try – just be patient and after a few tries you’ll be a pro.

1 thought on “Classic French Crepes (Basic Recipe)”

  1. Pingback: Nutella-Banana Crepes | Manila Belly

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