Our easy, family recipe for French pancakes, classic thin sweet crêpes that are best served for breakfast, teatime or dessert. Includes my tips to avoid lumps in your batter!
Either rolled or folded, serve on their own with just a squeeze of lemon. Discover a list of classic crêpe fillings below and the difference between sweet vs savoury pancakes in France.
Amazing recipe - never had even the first crepe come out so perfect!
Sandrine
Are French Pancakes the Same as Crêpes?
Crêpes are the same as French pancakes. However, they are much thinner than the fluffy American and British style pancakes which are made with baking powder to make them rise. Instead, French crêpes don't rise and are extra thin - and are more popular in France. There are two varieties of French pancakes: sweet and savoury.
In short, French crêpes are thin and slightly sweet.
Savoury thin pancakes are not called crêpes but galettes and traditionally made with buckwheat flour (farine de sarrasin). They're also called black wheat galettes (blé noir) in Brittany where they are most popular.
See my easy recipe for savoury buckwheat pancakes (galettes de sarrasin).
For those of you who prefer thicker pancakes, make quick Scotch Pancakes (drop scones). I add optional chestnut flour as a married mix of Scotland and Corsica for my Corsican husband, mad about chestnuts (châtaignes). Unlike thin French crêpes, they are normally spread with both butter and jam.
What are French Crêpes Made Of?
There are four main ingredients in sweet French crêpes: milk, flour, eggs and butter. A little sugar (not too much) and pinch of salt are added just to enhance the flavour.
Sometimes, if we're feeling fancy, we'll add a little orange or lemon zest but there's no need as the toppings or fillings add to their flavour. Likewise, there is no baking powder or any other raising agent needed.
French Pancake Recipe: How to Avoid Lumps in the Batter
The full step-by-step thin French pancake recipe for Orange Crêpes, Suzette Style, is in my second recipe book, Teatime in Paris.
With only 4 main ingredients - butter, flour, eggs and milk (with a little sugar), this crêpe recipe is so quick to make.
The most important part is in the beginning, to avoid any lumps in the crêpe batter. It's easy if you just follow these simple rules of thumb:
Sift the flour and icing sugar into a large bowl and add the salt. Make a well in the middle and break the eggs into it.
Add only about a quarter of the milk to the eggs and, using a hand whisk, beat the mixture well until you have a smooth, thick paste. This ensures no lumps.
Gradually add the rest of the milk, then the melted butter (and zest, if using) and whisk vigorously to let in as much air as possible into the batter.
This method means there's no need to leave the crêpe batter to rest.
The mix will look quite runny but this is perfectly normal. Pour about only half a ladle of the pancake batter quickly onto a hot crêpe pan wiped with a little butter. Continue to follow the instructions in the recipe card below.
What are the Main Pancake Traditions in France?
The French not only celebrate Mardi Gras (Shrove or Fat Tuesday) with these crêpes, but they also traditionally flip them on 2nd February during La Chandeleur (Candlemass).
This marks the halfway point between the shortest day and spring Equinox in February and was traditionally the first day back to work in the fields after a harsh winter.
Tradition has it since the 14th century (according to Larousse Gastronomique, cited in Le Menagier de Paris, 1393) that if you flip and successfully catch the pancake in your writing hand while holding a coin in the other, your family will be prosperous for the rest of the year.
That being said, the French flip thin pancakes (sweet crêpes in particular) at any time of year - we don't wait to celebrate pancake day to eat them!
Do You Eat Crêpes Hot or Cold?
How do we eat crêpes in France? Normally they're served straight from the hot griddle so they are still warm.
If served in a crêperie in France, warm sweet crêpes are normally served flat or folded and topped with ice cream, Chantilly cream and with any of the toppings or fillings mentioned below. Conversely, at home or at crêpe stalls around Paris, as they're thin French pancakes, they're normally folded or rolled for ease of enjoying them with the least amount of mess.
Our family normally loves plain and simple sugar sprinkled on them with a squeeze of lemon. Simple is often best!
French Crêpe Fillings (or Toppings)
Here are a few more classic topping suggestions, popular in France. Either roll or fold the crêpes to turn them into fillings:
- Jam (confiture) - our favourites are apricot jam or spicy plum jam
- Chocolate & hazelnut spread
- Apple compote
- Warm up this dark chocolate sauce recipe
- Maple syrup with a squeeze of orange or clementines
- Orange curd
- Sweet chestnut and vanilla spread (crème de marron)
- Drizzle over some warmed salted butter caramel sauce - my personal best!
So what is the most popular crêpe? According to Monsieur Guss (who serves them at our local market in Saint-Germain-en-Laye), his mainly French clients order plain with a sprinkling of sugar (crêpes au sucre). Nothing more.
Need another type of thin French pancake?
Enjoy these chocolate crêpes.
French Pancakes (Crêpes)
Ingredients
- 40 g (1.5oz/3 tbsp) butter melted
- 250 g (9oz/2 cups) plain (all-purpose) flour
- ½ teaspoon salt (fleur de sel)
- 2 tablespoon icing sugar
- 3 medium eggs organic/free-range
- 500 ml (18fl oz/2 cups) whole milk (or semi-skimmed for skinny crepes)
- ½ tablespoon lemon or orange zest optional
Instructions
- Sift the flour and icing sugar into a large bowl and add the salt. Make a well in the middle and break the eggs into it.
- Add only about a quarter of the milk to the eggs and, using a hand whisk, beat the mixture well until you have a smooth, thick paste. This ensures no lumps. Gradually add the rest of the milk.
- Add the melted butter and zest, if using and whisk vigorously to let in as much air as possible into the batter (this way no need to leave it to rest). The mix will look quite runny but this is perfectly normal.
- Ladle one small quantity of the batter into a very hot crêpe pan that has been wiped with butter on kitchen paper. Swirl the batter around the pan quickly, as thinly as possible, covering the surface of the pan. Cook over a medium-high heat for about 2-3 minutes until bubbles form on the surface. Using a spatula or your fingertips, quickly flip the crêpe over and cook for another couple of minutes.
- Turn down the heat slightly (but still at medium) and repeat the process, topping up with wiping of butter in the pan, until you have about 12 crêpes (depending on pan size), stacking them aside on a large plate.
Notes
This was a blog post originally published on 17 February 2012 but is now completely updated to include the recipe from my cookbook, Teatime in Paris, with permission from Waverley Books - hence no previous reviews.
If you try these French pancakes, please add your rated review below. I welcome your feedback - merci !
Lucie
Just made these and they turned out perfectly - even the first one! Thank you mum 😀
Jill Colonna
You're a sweetie. Thanks Lucie. I love it when you make them!
Johanna Fisher
Merci, for offering beautiful French recipes. I cook many French dishes given my grandfather was from the Alsace region. It is always nice to learn new approaches to French cooking.
Jill Colonna
Thanks for such lovely words, Johanna. It's a real pleasure. I bet you have some wonderful recipes from your grandfather, as Alsace has so many delicious dishes and cakes. Enjoy the crêpes on Mardi Gras.
Olivier Rolf
My favorite is crêpe Mont-Blanc, chestnut cream and chantilly (whipped cream?), or flambée with some alcohol. In Britany they first fry a large chunk of butter in the pan before pouring the dough. Very good, but you won't have 3, too heavy.
Bon appétit à tous !
Jill Colonna
That's a good one although I can never manage a crêpe with tons of Chantilly. My daughter loves it just with plain crème de marrons and my husband was always ordering the simple crêpe au beurre - plain sweet crêpe with just a little salted Breton butter in Brittany last month! Here's to many more delicious crêpes, Olivier!
Olivier Rolf
Hi !
A bit old, but my 2 cents:
To make crêpes even lighter, add half a glass of beer.
To prepare the perfect dough without any flour lumps, pour milk at tepid temperature instead of cold.
Bon appétit !
Jill Colonna
Thanks Olivier - I know about this but frankly, I don't feel the need to in this recipe. You can also add sparkling water for the same effect (as in the savoury galettes, the buckwheat pancakes). Have you tried this recipe yet?
Anna
this recipe was delicious. I didn't have lemon zest on hand so I added 1/2 top of lemon extract.
Jill Colonna
Clever thinking! Thanks for your feedback, Anna. Glad you enjoyed them.
David Scott Allen
I have been craving crêpes these past few days — it’s as if you could read my mind! Merci pour la recette!
Jill Colonna
Happy to be of service, David. Have fun flipping them! Let me know what you think of the recipe x
Sandrine
Amazing recipe - never had even the first crepe come out so perfect!
Jill Colonna
Thanks, Sandrine. Appreciate your kind words.
Kim Bee
We made paczki's for mardi gras. About 10 different kinds. It was kind of overkill. Yet I am making more tomorrow. Lol. I need to visit you girl. How cool is it there are bike crepes.
Jill
I need to visit you to try your paczkis. And we can still even have them on a bike, Kim.
Cucina49
Ooh, crepes, definitely! I am always amazed at how good the crepes from the street vendors in France are. Grand marnier crepes are my particular favorite.
Jill
Now you're talking! 🙂
Amrita
I can eat pancakes AND crepes any time of the day...and they'd both be doused in syrup or some sauce. The more sugar on the plate, the happier it makes me 😀 I like my crepes folded with vanilla custard and fresh berries. YUMMMM! Your nutella crepes are calling my name, too! 😀
Jill
Crêpes and custard! Yes. That will do it nicely. Especially as it uses up egg yolks....
Gina
Decisions, decisions, can I have two of each please! I need breakfast now. Hope you are having a lovely week.
-Gina-
Jill
Great week! Never had so many crêpes and pancakes in my life!
Magic of Spice
Now this is the Mardi Gras I dream of experiencing. I have hear tails from family members but have never traveled to this destination, yet! I must say that I have never been a pancake person, even though I was born in the States...crêpes are my love, and I am a roller 🙂 Although I have had them folded my older family members always rolled them, and so I follow 🙂
Delightful post and hoping you are enjoying the celebrations, hugs
Jill
Cheers to crêpes and deciding whether to fold or roll yourself 🙂
Kiri W.
Definitely crepes! Though I've never done Mardi Gras, only the German Karneval, where we eat different foods. 🙂
Jill
I need to come to Germany to taste! You certainly know how to party 🙂
Lora
Roller. Definitely. I am so hungry for a taste of these crepes and homesick for Karneval.
Jill
Hope you manage to celebrate nonetheless in NYC, Lora!
Amy @ FragrantVanillaCake
Hi Jill! They both sound delicious, but I would have gone for the crepes as well! I am sure yours are excellent, and I love the idea of serving them with nutella! Hope you had a wonderful weekend :)!
Jill
Amy, the pancake weekend is continuing. I'm groaning under crêpe strain...
Liz
We've never made pancakes on Fat Tuesday, but I would definitely choose crepes...and I'm a roller from way, way back 🙂 And now I'm craving some salted caramel sauce....mmmmmm.
Jill
Fat Tuesday? What a name. Mardi Gras or Shrove Tuesday pleeeease.
Choc Chip Uru
A difficult choice no doubt but that Nutella crepe looks amazingly delicious and decadent 😀
I am sure you can manage to have both no? 😉
Cheers
Choc Chip Uru
Jill
Thanks. Not a difficult choice but tomorrow we shall be eating crêpes all day by the sound of it. Sugary crêpes for breakfast, savoury galettes with ham, cheese and egg (a 'complet') at lunch and for dinner, stuffed galettes with something savoury with bechamel and toasted under the grill and we'll surely find room for something decadently sweet for dessert with crêpes. But if it's my way, it's without Nutella. Sorry folks. I get the feeling I'm alone on this one, eh?
Parsley Sage
Adorable post! I grew up on big ol' buttermilk pancakes with a slab of bacon and scrambled eggs so I'm all about the poofy pancakes. Although, after Thailand I'm beginning to think crepes might be a VERY viable alternative. YUMMY!
Buzzed!
Jill
Cheers to puffy pancakes and Thai crêpes. You have definitely made me want to return there, Carsley.
Emily @ Life on Food
What a cute crepe stand! Pancakes and crepe are so different. I also thought the French folded the crepes. For me the only topping option is Nutella and banana.
Vicki Bensinger
I would definitely choose crepes. Yours look beautiful and how luscious to cover them in Nutella. I once looked into purchasing a franchise, after contacting this particular company 3 times without a response I gave up. Although I'd still love to do it.
Jill
Wrong supplier. What are you waiting for, Vicki?
Nami | Just One Cookbook
Holly molly, GIANT Nutella jar! We need that one at home. I really wish I have a crepe pan like that. I'm eying on this Le Creuset cast iron crepe pan but it costs close to $100. Not sure if it's worth it. We'd be using it every single day, but I can make a perfect nice crispy thin crepes... I really wish we have a lot of crepe stands in the US, too. We have some crepe stands in one area of Tokyo, called Harajuku. I used to shop and eat crepe. It was fun... 🙂
Jill
I can just see you serving at that cart, Nami. Then again, perhaps not. That cast iron one is not mine, btw. We just use a good old non-stick crêpe pan!
Jamie
I think that crêpes and pancakes are two different animals and the time and reason one eats them are different. My husband makes the crêpes around here - usually eaten for dinner and pancakes are my domain - except now my son has taken it upon himself to be the American pancake king. He's fascinated by them. With enough maple syrup to sink a ship. Since I live in (sort of) Brittany, I love thin French crêpes smeared in salted butter with a squeeze of lemon over them - fabulous! Or salted butter and sugar.
Jill
I think I'm more like your son here, since hubby always turns a blind eye with me drowning pancakes in syrup, too. Love your salted butter! I personally prefer crêpes for dessert and pancakes for breakfast but in our house it's crêpes for breakfast as well as dinner!
Tina@flourtrader
I would have to pick crepes and I would have to be a patron of that little cart! Seeing the nutella jars would be enough to get me there. When I think of the folding or rolling thing-my main focus would be which would method would be the least risk of having any of that nutella dripping out-so my answer would be folded! Enjoy the weekend!
Jill
Tina, if you had a cart like this, I'd never cook!
Laz
I'd gladly eat up a few of those crepes. For Mardi Gras, for anytime really.
Mum
I don't care if they're rolled or folded, Dad and I are coming over for these yummy crepes next weekend. Oh, and pancakes for breakfast won't go amiss either.
Jill
Oh crumbs. I forgot you were coming! I suppose you'll be wanting the treatment 😉
Maureen
It would have to be crêpes for me too. Hands down my all-time favorite.
If I'm feeling homesick, a blueberry pancake usually does the trick if it's got real maple syrup on it. 🙂
Jill
Ah. REAL maple syrup!
Marsha @ The Harried Cook
My husband loves the American pancakes, but he'll gladly eat crepes as well. We eat both pretty often! I love my crepes folded with just some lemon and sugar, but I am starting to think I might change it to your salted caramel pick! Sounds so yummy! My husband loves it rolled and stuffed - his favorite stuffing being bananas with chocolate! My daughter is too young to have a pick but she is partial to strawberries in everything! 🙂 🙂
Jill
Always said your daughter is a clever cookie. Strawberries? Thounds good to me, Marsha. (thorry, private joke)
Catherine
These crepes look great. I roll my crepes. I love the Nutella. Great idea. Blessings, Catherine xo
Jill
Roll, roll, roll your crêpe, gently...
Claudia
Crepes are just a wee bit lighter and I always choose them.... with sugar.... with chocolate... with ham and cheese. I eat all. (My daughter could definitely find a peasant costume in my closet).
Jill
Aha! Glad to hear you have a sense of humour on that peasant outfit. I'm sure people are scared to comment on that one, Claudia 😉
The Mom Chef ~ Taking on Magazines One Recipe at a Time
I've yet to make crêpes for my family, but it's what we ate growing up, having a contest to see who could flip theirs the best (mom always won). We covered ours with sugar or jam and definitely rolled it. Who in their right mind would fold. 🙂
Thanks for the smile!
Jill
Thanks for making me smile, too! Your mum always won? My kids just think I've flipped.