How to Make Crepes (Quick and Easy)

What Are French Crepes?

Crepes are a type of thin pancake popular in France. The exact origins of the recipe are unknown. However, according to legend, the creation of crepes was an accident when a housewife in Brittany in the 13th Century accidentally buckwheat porridge from a kettle into a fireplace on a flat cooking stone.

Other sources claim that the recipe has much older origins, beginning in 472 when crepes were offered to French Catholic pilgrims visiting Rome.

No matter the origins, French crepes are made with flour, eggs, milk (or water), butter, sugar, and salt. Cooked on the stovetop, they’re thin, pliable, and deliciously buttery.

Is a Crepe Just a Thin Pancake?

No, although similar crepes and pancakes are not the same things. The primary ingredients are similar. However, crepes lack a leavening agent which is crucial in pancake recipes like these easy pancakes without milk. As a result, they’re much thinner and flatter. In addition, crepes can be made sweet or savory whereas pancakes are pretty much always sweet.

Why You’ll Love This Easy French Crepes Recipe

Originally made in France, crepes have become popular throughout the world. Here are a few reasons why they’re such a loved recipe:

• 👨🏻‍🍳Versatile: Serve your crepes sweet or savory with a variety of fillings and toppings. 
• 🥚Simple Ingredients: Fridge and pantry staples are all you need.
• 🥞Quick to Prepare: From start to finish, you can be in and out of the kitchen in 35 minutes.
• 🙌Easy to Make: You won’t find any complicated steps or fancy equipment here! Just whisk, pour, cook, and serve.

Recipe Ingredients

• All-Purpose Flour: Forms the base of the batter.
• Salt: Enhances the flavor of the crepes.
• Eggs: Add structure to the batter, helping the French crepes hold their shape.
• Granulated Sugar: Sweetens the batter.
• Milk: Combines all the ingredients. Use full-fat milk for the best taste and texture. 
• Butter: Enhances the rich flavor.
• Oil: Cooks the crepes, creating a slightly crisp exterior. Use a neutral-tasting, high-heat oil such as canola or sunflower oil.
• Vanilla Extract (Optional): Infuses the crepes with a sweet, vanilla flavor.

This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇

How to Make Crepes at Home

Here’s an overview of how to cook crepes at home:

1. Combine the dry ingredients: Sift the flour in a large bowl. Then, stir in the remaining dry ingredients until smooth.
2. Whisk the wet ingredients: In a separate bowl, whisk the wet ingredients until smooth.
3. Combine: Gradually add the wet ingredients to the bowl of dry ingredients, whisking just until smooth. Pour in the melted butter, and whisk again to combine.
4. Rest: Set the crepe batter aside, and rest for 15-30 minutes at room temperature or in the fridge.
5. Cook: Heat a small non-stick fry pan over medium heat. Add the oil to coat, and pour ⅓ – ¼ cup of the crepe batter in the center of the pan, swirling it to coat the pan with a thin layer. Cook until the edges set, flip the crepe, and continue to cook until lightly golden.
6. Repeat: Transfer the crepe to a plate, and repeat, cooking the remaining batter.
7. Serve: Add your favorite toppings, fold, and enjoy warm!

Tips and Tricks

• Don’t Skip Resting the Batter: Resting the batter before cooking will allow the gluten to relax, creating a soft texture.
• Heat the Pan Evenly: Allow your pan to heat evenly, and avoid warming it on high. If it’s too hot the crepes will burn.
• Use a Measuring Cup: For even cooking and perfect portions, use a ¼ or ⅓ cup measuring cup when portioning the batter.
• Grease the Pan: Make sure to grease the pan between each crepe to prevent them from sticking.
• Use a Wire Rack: Transfer each finished crepe to a wire rack to rest, and cover them with a towel while you finish cooking the batter. This will prevent them from becoming soggy and will keep them warm so you’re not left with cold French crepes when you’re ready to eat.

Make Ahead and Storage

• Make Ahead: Prepare the crepe batter a day in advance, and store it covered in the fridge for up to 24 hours. Cook as usual when you’re ready to eat.
• Store: Allow cooked French crepes to cool completely. Then, transfer them to an airtight container, and store them in the refrigerator for up to 3 days.
• Freeze: Once cool, stack the crepes, placing a sheet of parchment paper between each piece. Then, wrap them tightly with plastic wrap, and transfer them to a sealable bag. Freeze for up to 3 months, and thaw in the fridge overnight to serve.
• Reheat: Place thawed crepes on a plate, and cover them with a second plate. Then, warm them in 20-second increments in the microwave.