French Crêpes (French Pancakes) are thin, delicate pancakes made with flour, milk, eggs and butter. This is our best family French crêpe recipe - the one we've used for years, where even the first crêpe works.
No resting time, no lumps, just classic sweet crêpes for breakfast, teatime or dessert.
I have been making these crepes forever. Jill's crepes are not only easy to make but versatile. I always make a dozen and freeze them for later. I fill them with fruit or make simple meals with them. Thank you Jill for your wonderful crepes. - Michele
Are French Pancakes the Same as Crêpes?
Crêpes are French pancakes, but they're very different from the American-style fluffy pancakes made with baking powder served with maple syrup. French crêpes don't rise; instead, they cook into thin, delicate layers that stay soft and pliable.
There are two types of French pancakes:
- sweet crêpes (this recipe)
- savoury galettes, traditionally made with buckwheat flour (sarrasin or blé noir, gluten-free), served with butter - or a classic ham, cheese and egg (la complète).
In short, French crêpes are thin, slightly sweet pancakes, rolled or folded rather than stacked.
If you prefer thicker pancakes, try Scotch Pancakes (drop scones) instead. I add optional chestnut flour - a small Scottish-Corsican nod for my husband, who's mad about chestnuts (châtaignes). Unlike thin French crêpes, these are spread with both butter and jam.
What are French Crêpes Made Of?
Sweet French crêpes use just four simple ingredients: milk, flour, eggs and butter. A little sugar and a pinch of salt enhance the flavour - nothing more.
There's no baking powder and no need for resting time. Occasionally, I add orange or lemon zest, but the toppings or fillings usually do all the talking for flavour.
French Pancake Recipe: How to Avoid Lumps in the Batter
This classic French crêpe recipe relies on method, not gadgets. With just butter, flour, eggs and milk, it's quick - but the mixing order matters.
The secret to a smooth, lump-free batter:
- Start with flour, icing sugar and salt
- Make a well and add the eggs
- Whisk in only a quarter of the milk first to form a thick paste
- Gradually add the remaining milk, then the melted butter (and zest, if using)
This method traps air naturally, so there's no need to rest the batter. It will look runny - that's exactly what you want for thin French crêpes.
Follow the recipe card below for pan heat and flipping.
What are the Main Pancake Traditions in France?
In France, crêpes aren't just for Mardi Gras (Shrove Tuesday or Fat Tuesday). They're also traditionally flipped on La Chandeleur (2 February), or Candlemass, marking the return to longer days. It was traditionally the first day back to work in the fields after a harsh winter.
Tradition since the 14th century says that catching the crêpe while holding a coin ensures prosperity (according to Larousse Gastronomique, cited in Le Menagier de Paris, 1393). Another one is that the first crêpe was kept in a drawer (this always reminds me of porridge traditions in Scotland.)
That said, we eat French crêpes all year round - no waiting required.
Do You Eat Crêpes Hot or Cold?
In France, crêpes are usually eaten warm, straight from the pan or skillet.
At crêperies, sweet crêpes are served flat or folded, often with ice cream or Chantilly cream. At home or from Paris crêpe stalls, they're rolled or folded for easy eating. Even still, I often make a ridiculous mess!
At ours? Just a little sugar and lemon juice. Simple is often best!
Classic French Crêpe Fillings
Popular sweet crêpes fillings in France are a thin layer of:
- Jam (confiture) - try with homemade apricot jam or spicy plum jam
- Chocolate & hazelnut spread (nutella if you prefer)
- Warm dark chocolate sauce (the runnier kind you'll find in French crêperies)
- Warmed salted butter caramel sauce - my personal best!
- Apple compote (apple sauce)
- Sweet chestnut and vanilla spread (crème de marron)
- Sugar with a squeeze of lemon or orange or clementines
- Orange curd or marmalade for something à la British
According to our local market crêpier, Monsieur Guss in Saint-Germain-en-Laye, the most ordered French pancake is plain sugar (crêpes au sucre).
Looking for another thin French pancake?
Try my chocolate crêpes, served with an intense bittersweet chocolate sauce - deliberately runnier than most, just like you'll find in French crêperies.
French Pancakes (Crêpes)
Equipment
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/powdered 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
- Stir together the dry ingredients: sift the flour, powdered sugar and salt into a large bowl. 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 full recipe from my cookbook, 'Teatime in Paris' (2015).
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.