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    Home • Recipes • Classic French Dishes

    French Pancakes (Crêpes)

    Published: Mar 28, 2022 · Modified: Jun 7, 2023 by Jill Colonna54 Comments

    Jump to Recipe Print Recipe

    Our easy, family recipe for French pancakes, classic ultra thin sweet crêpes that are best served for breakfast, teatime or dessert.  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.

    perfectly round and cooked thin pancake in a pan

    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 sweet. 

    Savoury thin pancakes are not called crêpes but galettes and traditionally made with buckwheat flour (farine de sarrasin), also known as black wheat (blé noir) in Brittany where they are most popular.
    See my easy recipe for savoury buckwheat pancakes (galettes de sarrasin).

    thick pancake rounds on a hot pan turning out on to a tea towel
    Unlike these fluffy Scotch pancakes, French crêpes are wafer thin

    For those of you who prefer thicker pancakes, I'll make quick Scotch Pancakes using chestnut flour for my Corsican husband.  These Scotch pancakes are a married mix of Scotland and Corsica so I recommend you also try the recipe. Also known as Drop Scones, they're perfect for breakfast or teatime. Unlike French crêpes, they are normally spread with both butter and jam.

    thin pancake with a spoonful of jam
    spread on some jam and fold or roll it

    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 add to 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.

    making thin crepe pancakes

    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 pancakes (sweet crêpes in particular) at any time of year - we don't wait to celebrate pancake day to eat them!

    thin crepe pancakes stacked on a plate

    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, crêpes are 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. The simple is often best.

    thin French crepe pancake folded over on itself, revealing a little chocolate spread inside
    See how thin we are in France?

    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;
    • Melted dark chocolate;
    • 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 - that's 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.

    making thin crepe pancakes from the book, Teatime in Paris

    How to Make Authentic Sweet Crêpes (French pancakes)

    The full step-by-step recipe for Orange Crêpes, Suzette Style, is in my second recipe book, Teatime in Paris. With many thanks to my publisher, Waverley Books, for permission to share this recipe from the book.
    With only 4 main ingredients - butter, flour, eggs and milk (with a little sugar), this crêpe recipe is so quick to make.

    thin pancake with a spoonful of jam

    French Pancakes (Crêpes)

    Jill Colonna
    Easy recipe for French crêpes, best eaten for breakfast or for goûter (teatime) with sugar and lemon or with any of the classic toppings like jam, chestnut or chocolate spread, or salted caramel sauce. For dessert or teatime, serve with cidre.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Breakfast, Dessert, teatime
    Cuisine French
    Servings 4 people
    Calories 423 kcal

    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
    • 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

    Flour: if you use farine fluide ('type 45' thinner flour), there is no need to sift the flour.
    Keep the crêpes warm by stacking them on a plate and cover with an inverted plate on top. 
    Heard that the first crêpe not so good? Not so! Just keep the pan extra hot for the first one, then turn the heat down to medium-high for the rest.
    Chocolate Crêpes: for chocolate crêpes, add a tablespoon of unsweetened cocoa powder to the flour in step one.
    Makes 12 crêpes, so for 3 each is 423 calories per serving.
    Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as a guide. 
    Keyword crepes, french crepes recipe, skinny crepes

    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 kind permission from Waverley Books - hence no previous reviews.

    Have you made this recipe?

    I'd love to know how it turned out. Please let me know by leaving a rated review below. It means so much to have your support.
    On Instagram? Share a photo and tag @JillColonna and hashtag it #madaboutmacarons. À bientôt!

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    Jill Colonna standing in a French patisserie lab holding a giant whisk over an oversized mixer bowl

    Meet Jill Colonna

    Both Scottish and French, Jill is author of patisserie books and French food blog, Mad About Macarons since 2010. Join her 30 years' full-time experience of living the healthy food life in Paris - via easy recipes and local food guides in France.

    More about Jill

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    1. Olivier Rolf

      September 22, 2023 at 6:31 pm

      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 !

      Reply
      • Jill Colonna

        September 22, 2023 at 6:41 pm

        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!

        Reply
    2. Olivier Rolf

      September 22, 2023 at 6:26 pm

      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 !

      Reply
      • Jill Colonna

        September 22, 2023 at 6:38 pm

        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?

        Reply
    3. Anna

      June 07, 2023 at 1:31 am

      5 stars
      this recipe was delicious. I didn't have lemon zest on hand so I added 1/2 top of lemon extract.

      Reply
      • Jill Colonna

        June 07, 2023 at 6:32 pm

        Clever thinking! Thanks for your feedback, Anna. Glad you enjoyed them.

        Reply
    4. David Scott Allen

      January 29, 2023 at 3:42 pm

      I have been craving crêpes these past few days — it’s as if you could read my mind! Merci pour la recette!

      Reply
      • Jill Colonna

        January 29, 2023 at 3:43 pm

        Happy to be of service, David. Have fun flipping them! Let me know what you think of the recipe x

        Reply
    5. Sandrine

      April 24, 2022 at 9:05 pm

      5 stars
      Amazing recipe - never had even the first crepe come out so perfect!

      Reply
      • Jill Colonna

        April 25, 2022 at 1:36 pm

        Thanks, Sandrine. Appreciate your kind words.

        Reply
    6. Kim Bee

      February 22, 2012 at 5:47 am

      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.

      Reply
      • Jill

        February 22, 2012 at 9:40 am

        I need to visit you to try your paczkis. And we can still even have them on a bike, Kim.

        Reply
    7. Cucina49

      February 21, 2012 at 9:09 pm

      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.

      Reply
      • Jill

        February 21, 2012 at 9:25 pm

        Now you're talking! 🙂

        Reply
    8. Amrita

      February 20, 2012 at 5:59 pm

      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! 😀

      Reply
      • Jill

        February 21, 2012 at 6:34 pm

        Crêpes and custard! Yes. That will do it nicely. Especially as it uses up egg yolks....

        Reply
    9. Gina

      February 20, 2012 at 4:50 pm

      Decisions, decisions, can I have two of each please! I need breakfast now. Hope you are having a lovely week.
      -Gina-

      Reply
      • Jill

        February 21, 2012 at 6:33 pm

        Great week! Never had so many crêpes and pancakes in my life!

        Reply
    10. Magic of Spice

      February 20, 2012 at 2:57 am

      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

      Reply
      • Jill

        February 21, 2012 at 6:23 pm

        Cheers to crêpes and deciding whether to fold or roll yourself 🙂

        Reply
    11. Kiri W.

      February 20, 2012 at 2:39 am

      Definitely crepes! Though I've never done Mardi Gras, only the German Karneval, where we eat different foods. 🙂

      Reply
      • Jill

        February 21, 2012 at 6:21 pm

        I need to come to Germany to taste! You certainly know how to party 🙂

        Reply
    12. Lora

      February 20, 2012 at 1:58 am

      Roller. Definitely. I am so hungry for a taste of these crepes and homesick for Karneval.

      Reply
      • Jill

        February 21, 2012 at 6:20 pm

        Hope you manage to celebrate nonetheless in NYC, Lora!

        Reply
    13. Amy @ FragrantVanillaCake

      February 20, 2012 at 1:11 am

      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 :)!

      Reply
      • Jill

        February 21, 2012 at 6:19 pm

        Amy, the pancake weekend is continuing. I'm groaning under crêpe strain...

        Reply
    14. Liz

      February 19, 2012 at 9:44 pm

      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.

      Reply
      • Jill

        February 21, 2012 at 6:19 pm

        Fat Tuesday? What a name. Mardi Gras or Shrove Tuesday pleeeease.

        Reply
    15. Choc Chip Uru

      February 19, 2012 at 7:49 pm

      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

      Reply
      • Jill

        February 20, 2012 at 9:19 pm

        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?

        Reply
    16. Parsley Sage

      February 19, 2012 at 12:05 pm

      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!

      Reply
      • Jill

        February 21, 2012 at 6:24 pm

        Cheers to puffy pancakes and Thai crêpes. You have definitely made me want to return there, Carsley.

        Reply
    17. Emily @ Life on Food

      February 19, 2012 at 11:38 am

      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.

      Reply
    18. Vicki Bensinger

      February 19, 2012 at 4:44 am

      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.

      Reply
      • Jill

        February 21, 2012 at 6:32 pm

        Wrong supplier. What are you waiting for, Vicki?

        Reply
    19. Nami | Just One Cookbook

      February 18, 2012 at 9:33 pm

      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... 🙂

      Reply
      • Jill

        February 21, 2012 at 6:25 pm

        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!

        Reply
    20. Jamie

      February 18, 2012 at 6:31 pm

      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.

      Reply
      • Jill

        February 18, 2012 at 7:37 pm

        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!

        Reply
    21. Tina@flourtrader

      February 18, 2012 at 4:59 pm

      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!

      Reply
      • Jill

        February 21, 2012 at 6:32 pm

        Tina, if you had a cart like this, I'd never cook!

        Reply
    22. Laz

      February 18, 2012 at 4:14 pm

      I'd gladly eat up a few of those crepes. For Mardi Gras, for anytime really.

      Reply
    23. Mum

      February 18, 2012 at 1:31 pm

      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.

      Reply
      • Jill

        February 21, 2012 at 6:29 pm

        Oh crumbs. I forgot you were coming! I suppose you'll be wanting the treatment 😉

        Reply
    24. Maureen

      February 18, 2012 at 11:08 am

      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. 🙂

      Reply
      • Jill

        February 21, 2012 at 6:30 pm

        Ah. REAL maple syrup!

        Reply
    25. Marsha @ The Harried Cook

      February 18, 2012 at 3:15 am

      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! 🙂 🙂

      Reply
      • Jill

        February 21, 2012 at 6:31 pm

        Always said your daughter is a clever cookie. Strawberries? Thounds good to me, Marsha. (thorry, private joke)

        Reply
    26. Catherine

      February 18, 2012 at 2:07 am

      These crepes look great. I roll my crepes. I love the Nutella. Great idea. Blessings, Catherine xo

      Reply
      • Jill

        February 21, 2012 at 6:29 pm

        Roll, roll, roll your crêpe, gently...

        Reply
    27. Claudia

      February 17, 2012 at 6:47 pm

      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).

      Reply
      • Jill

        February 21, 2012 at 6:26 pm

        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 😉

        Reply
    28. The Mom Chef ~ Taking on Magazines One Recipe at a Time

      February 17, 2012 at 6:31 pm

      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!

      Reply
      • Jill

        February 21, 2012 at 6:28 pm

        Thanks for making me smile, too! Your mum always won? My kids just think I've flipped.

        Reply

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