This easy crepe recipe is really a foolproof guide to making crepes at home! Personally, I feel this is the best crepe recipe because it's the simplest! There's no need for any blenders or need to rest the batter for any length of time, and here's the best part, you probably already have all of the ingredients already on hand.
Serve them for breakfast with jam, or lemon and sugar, or as a dessert with my homemade hot fudge sauce drizzled on top!
This crepe recipe yields 8 crepes and can easily be cut in half for four crepes. But I find if you are just learning to make crepes, it helps to have the full recipe in case you make a few "goofs". These crepes also refrigerate well, and you can wrap them up and reheat heat in the microwave the next day.
For a savory route try my Chicken and Mushroom Crepes Recipe, which makes for a wonderful lunch or brunch recipe.
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What's the Difference Between a Crepe and a Galette?
Traditionally, the term "crepe" refers to a thin pancake that is sweet and served as a dessert or snack in France. Throughout the local creperies, you'll find them served with jam, Nutella, plain sugar, ice cream, and of course unlimited varieties of sauce from salted caramel to dark chocolate.
A galette, on the other hand, is a savory "crepe" made with buckwheat flour. They are heartier in nature and have a wonderful earthy flavor to them. They are traditionally served with hard cider and you find them mostly in traditional "Creperie Restaurants" popular in the Brittany region of France.
It's not uncommon in France to have a savory ham and cheese galette, followed by a sweet crepe for dessert.
TIP#1: Mix the Flour and Milk First
If you whisk together the flour and the milk first, it will eliminate any clumps right from the start and provide you with a silky smooth crepe batter. A smooth batter will produce a light and springy crepe.
TIP#2: Select the Right Pan
Don't fall prey to those "fancy crepe pans" I think they are more problematic than they are worth! In my opinion, the best pan for making crepes is a 12" non-stick pan.
The reason I like this pan is that a 12-inch pan is a perfect size to hold a standard size ladle of batter. It will create a large crepe that is also lighter and thinner than if you used a crepe pan.
The problem I have found with the crepe pans is that they are too small, typically around 8"-10". So if you pour a ladle of batter in it your crepe will be too thick. And if you ask my husband, the mark of a professionally made crepe is the thinness.
TIP#3: Use Grapeseed Oil
When heating your pan, resist the temptation to grease it with butter. A crepe pan needs to very hot and butter will just burn. Instead, use a non-flavored oil with a high smoke point. I always have the best success with grapeseed oil but you could also use vegetable oil or canola oil.
Be sure to grease your pan with a paper towel so it's a thin layer of oil you are heating, making sure you also grease up the sides of the pan as well.
How Hot Should The Pan Be?
The secret to a nicely browned crepe is high heat! Once you see the pan start to smoke ever-so-slightly then, ladle in the batter and you'll be good to go!
Once the crepe batter hits the pan, spread it by swirling the pan, don't touch the batter! Instead, let gravity do the spreading for you. You'll end up with an even spread that way.
Then let the crepe sit and cook for 1-3 minutes. The photo below shows that this crepe is in the process of cooking, but not ready to be flipped. Do not attempt to flip your crepe too soon, otherwise, it will fall apart when it comes time to flip.
TIP#4: Know When to Flip!
Once you see the edges of the crepe start to turn golden brown, that's the time to flip! The best tool to use is a thin metal spatula. Place it under the crepe and loosen the edges all around.
Then, I think the easiest way to flip a crepe is with your fingertips. This is where the eggs come in to play. The eggs add elasticity to crepe batter which adds strength. Never trust a crepe recipe that has under 2 eggs in it, they will be too fragile and really hard to flip.
Once you flip your crepe, allow it to cook for about 1-minute more on the other side.
TIP#5: Embrace the Slide
To remove your crepe from its pan, just slide it off! No need to try and use a spatula for this job. The slide will preserve its shape and prevent it from tearing.
TIP#6: How Best to Store
The best part about crepes is that they can be made in advance! They work really well for a brunch or a dinner party. You can make them a few hours ahead or even up to 2 days ahead. Line a large piece of foil with paper towels then slide them off as they are ready. Allow them to cool before wrapping them up.
But as you stack them, be sure they are all going the same direction! It doesn't matter which direction, it just needs to be the same direction. This will prevent them from sticking to each other.
Then cover them with another sheet of paper towel, and wrap them tightly in tin foil and refrigerate. Then all you have to do is unwrap them from the foil and pop them in the microwave, in the paper towel, for about a minute or two until warmed through.
I do this when I want to serve homemade crepes for dessert. It's so easy to just reheat them, fold them, dust them with powdered sugar, and then top them with vanilla ice cream and homemade chocolate sauce. Guests are always so amazed when you bring this to the table!
But if serving crepes for breakfast or brunch you can top with any sort of jam you wish. Traditional French flavors include raspberry, apricot, or strawberry.
However, the way I like them best is with fresh lemon juice, butter, and powdered sugar! Just like iHop! Ha!
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- 1 cup (120 g) of All-Purpose Flour
- 2 cups (475 ml) of milk
- 1 tablespoon (13 g) sugar
- pinch of salt
- 2 eggs, beaten well
- 4 tablespoon (60 ml) melted butter
- assorted jams for filling
- powdered sugar for dusting
- grapeseed oil for greasing pan (or some other non-flavored oil like vegetable oil or canola oil)
For the Chocolate Sauce:
- 1 (12 oz) (340 g) bag of chocolate chips
- ⅔ cup (160 ml) heavy cream
- 1 tbsp(15 ml) honey
- 1 teaspoon (5 ml) of vanilla
- In a large bowl add the flour, then pour in the milk, and whisk until very smooth. Then add the sugar and salt and beaten eggs. Then add the melted butter.
- Dab some grapeseed oil on a paper towel and liberally grease a non-stick 12" skillet. Heat pan on high heat, until very hot.
- Ladle out 1 serving of batter with a standard-sized soup ladle. Swirl batter around the pan, until it completely covers the bottom, but does not ride up on the sides. Your crepe will be easier to flip and remain more uniform in shape if you prevent the batter from riding up.
- Once the batter looks dry on the top and the edges begin to turn golden brown, take a long, skinny metal spatula and slide it under all the sides, loosening it from the edge. Then raise up one side, gently grab it with your hands and flip!
- Cook for 30-40 seconds on the other side until golden brown. Spread inside with butter and jam, or butter and fresh lemon juice, fold in half, and then in quarters. Sprinkle with powdered sugar on top. And serve immediately
- To make the chocolate sauce melt chocolate chips and heavy cream in a saucepan. Once melted add honey and vanilla. Stir to combine and serve warm over ice cream. Store in the fridge, and microwave to re-liquify. It will last for a week in the fridge.
These can be made a few hours ahead or even up to 2 days ahead. Line a large piece of foil with paper towels then slide them off as they are ready onto the paper towel. Assure all your crepes are stacked in the same direction (top-up or bottom-up) this will prevent them from sticking. Then keep refrigerated until ready to serve. To reheat microwave crepes in the paper towel until warm.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 237Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 67mgSodium: 113mgCarbohydrates: 32gFiber: 0gSugar: 16gProtein: 5g