How to Make French Crepes
How to Make French Crepes – This incredibly easy crepe recipe makes perfectly light and tender traditional crepes that can be filled with your favorite sweet or savory ingredients. No special pan necessary!
Perfect for breakfast, lunch or dinner, sweet or savory, hot or cold, on a plate or wrapped up to-go… Here is simply no wrong way to enjoy a crepe.
A longtime favorite of Parisian households and bistros, French Crepes have become increasingly popular on American brunch menus. There is something so wonderfully indulgent about enjoying a pancake-like crepe that is nearly overflowing with sweet strawberries and chocolate, typically topped with a generous portion of whipped cream, in the late morning as your first real meal of the day.
And if there are mimosas? Yes, please!
In more of a Bloody Mary mood? Try a Savory French Crepe as an excellent pairing!
The light flavor of the crepe batter makes a terrific canvas for filling with a variety of salty, earthy, and cheesy ingredients.
Ok, who else is really hungry now?
The great news is that you don’t have to wait for weekend brunch at your favorite restaurant to have the BEST French Crepes. You won’t believe how easy it is to make delicious, decadent crepes from scratch right at home… Even in a regular skillet!
Classic French Crepes Recipe
Every home cook should have a basic crepe recipe in their rotation. Whether as a quick weeknight brinner for the family (that’s breakfast for dinner, FYI) or as a fun buffet-style spread to feed a small crowd, easy French Crepes are sure to please.
Not only are they easy to make and wildly impressive to guests, crepes are a great way to allow customizations for each serving.
Someone doesn’t like mushrooms? No problem.
More peanut butter sauce? You got it.
Our version is simple, quick, and easy to prepare ahead of time – it’s exactly what you want for making an entire batch of nearly foolproof crepes.
And while a crepe pan is certainly the most preferred method for cooking, it is absolutely not necessary for creating classic French crepes when you use this recipe! Grab a large non-stick skillet and get ready for some bon cooking fun.
What Ingredients You Need to Make Crepes from Scratch
Traditional French Crepes include a light and super simple batter that is pan-cooked to golden brown perfection, creating a large disc that resembles a cross between a pancake and a tortilla.
Here is all that you need for a classic French Crepe recipe:
- All-purpose flour
- Whole milk
- Pepper – for savory crepes
For filling your crepes, let your imagination go wild with whatever sweet or savory ingredients you are craving. Check out this robust list of 48 Delicious Crepe Fillings from DIYs.com for inspiration!
Fresh fruit compotes are delicious for stuffing inside the crepe with ricotta or cream cheese, chocolate, and/or nut butters, and drizzling homemade sauce on top. Try our recipe for Warm Blueberry Sauce for a perfectly sweet summer crepe!
I decided to create my favorite savory crepe for this blog post, featuring a filling of ricotta, mixed greens, pancetta, and topped with a bright and zesty roasted red pepper sauce.
How to Make French Crepes
While you want to eat stuffed crepes as soon as they are made, you can prepare the batter well in advance of serving.
Begin by making your batter ahead of time, up to, but no more than 24 hours before you are ready to make the crepes.
1. Make the batter: Pour the flour, ½ cup milk, eggs, salt and pepper in a mixing bowl. Whisk well to remove all clumps. Then slowly whisk in the remaining 1 cup milk. Cover and refrigerate for at least 30 minutes.
2. When ready to make the crepes: Set a crepe pan, or large nonstick skillet, over medium heat. Rub a thin coat of butter on the pan, and then scoop 1/3 cup crepe batter onto the hot buttered pan. Quickly swirl the pan in a circle to spread the batter out as thin as possible.
3. Cook for 1 minute, or until golden. Carefully flip with a large spatula and cook 1 more minute. Repeat with the remaining batter.
The crepes should be thin and delicate, yet substantial enough for filling and folding.
4. Stack the crepes on a plate and keep in a low temperature oven, or warming drawing, until all the crepes are cooked.
How beautiful is that?!
Get the Complete (Printable) Easy French Crepes Recipe Below. Enjoy!
How to Fold the Perfect Crepe
When ready to serve, fill the crepes with your prepared sweet or savory ingredients of choice, and fold the sides over the top.
Here are some simple steps for folding each crepe so that they stay wrapped:
First, spread a smear of ricotta cheese down the center of the crepe, leaving about an inch of space at either end.
Next, gently layer your other fillings. You don’t want to fill them too much; you just need about a large handful of ingredients for the ideal amount.
Then, fold one side of the crepe over the filling ingredients and hold in place while you bring the other side of the crepe over top to create a cone-shaped wrap.
The crepe should be just heavy enough to stay wrapped in place, as pictured below.
Tip: To help seal in the filling, you can gently roll the crepe closed so that the seam is plate-side down. This might not yield quite as pretty of a presentation, but it is an effective method for keeping the French Crepes closed!
How to Make Savory Red Pepper Sauce
Use your blender to easily make a smooth and creamy roasted red pepper sauce for your French Crepes.
Simply puree together:
- Sour cream
- Roasted red peppers
- Dijon mustard
Drizzle over the crepes immediately, or store in an airtight container in the fridge for up to a week.
Looking for More Fabulous French Recipes?
- Creamy French Onion Soup Recipe
- French Red Potato Salad
- Fluffy French Silk Pie Recipe
- How to Make French Toast
- French Lavender Lemonade
How To Make French Crepes
- Pour the flour, ½ cup milk, eggs, salt and pepper in a mixing bowl. Whisk well to remove all clumps. Then slowly whisk in the remaining 1 cup milk. Cover and refrigerate for at least 30 minutes.
- Set a crepe pan, or large nonstick skillet, over medium heat. Rub a thin coat of butter on the pan, then scoop 1/3 cup crepe batter onto the hot buttered pan. Quickly swirl the pan in a circle to spread the batter out as thin as possible.
- Cook for 1 minute, or until golden. Carefully flip with a large spatula and cook 1 more minute. Repeat with the remaining batter.
- Stack the crepes on a plate and keep in a low temperature oven, or warming drawing, until all the crepes are cooked.
- When ready to serve, fill the crepes with sweet or savory fillings and fold the sides over the top. Serve warm.
1/2 cup sour cream
1 whole roasted red pepper (From A Jar)
1 tablespoon Dijon mustard
1 pinch salt Drizzle the sauce immediately over French Crepes and serve, or store in an airtight container in the fridge for up to a week.
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