My French Family's Authentic Crêpe Recipe
This is my French grandmother’s classic crêpe recipe — delicate, buttery, and endlessly versatile. Whether you enjoy them sweet with sugar or jam, or savory with cheese and vegetables, these crêpes are a family favorite to share around the table.
Equipment
- 1 Kitchen scale
- 1 Large mixing bowl
- 1 Crepiere or flat skillet or griddle at least 10 inches in diameter
- 1 Crêpe spreader and spatula optional, but recommended
- 1 small ladle optional for pouring batter
Ingredients
- 400 g all-purpose flour sifted; about 3 1/4 cups
- 1 pinch salt
- 4 eggs beaten
- 0.75 liter whole milk room temperature; about 3 cups
- 2 tbsp butter melted
Optional add-ins for sweet crêpes
- 2 tbsp dark rum
- 2 tbsp lemon zest
- 1 tsp vanilla extract homemade or store bought
Instructions
- In a large bowl, whisk together the flour and salt. These are your dry ingredients.
- In a separate container, beat the eggs, then slowly add the milk and melted butter. Mix until smooth.
- Make a well in the center of the flour and pour in the liquid ingredients. Whisk until you have a lump-free crepe batter.
- Cover and chill. For best results, rest overnight in the refrigerator, but a few hours will also work.
- When ready to cook, heat a lightly greased nonstick pan or cast iron skillet over medium heat. Wipe with a paper towel dipped in a tablespoon of butter to prevent sticking.
- Pour about 1/4 cup of batter into the center of the pan. (Use more or less to adjust to the diameter of your pan). If using a crepe spreader, work quickly in a circular motion to spread the batter. If working without one, tilt the pan quickly in a circular motion to create a very thin layer of batter covering the bottom of the pan.
- Cook the first side until the edges of the crepe begin to lift and the bottom is golden brown. Flip carefully with a spatula, and cook the second side briefly.
- Transfer to a plate and cover with a towel to keep warm (if they last that long!) while you repeat.
- Fill with your filling of choice and roll or fold.
Notes
- This is the exact recipe that my family uses. So, the measurements are metric. I've included approximate USCS measurement adjustments for ease.
- The first crêpe is usually a tester — don’t be discouraged! Adjust the heat or add a touch more butter if needed.
- A thin crêpe is the goal: too much batter makes them heavy like American-style pancakes.
- A crêpe spreader is not necessary, but highly recommended for achieving a thin crêpe
- Refrigerator: Keep cooked crêpes stacked with parchment between them, tightly wrapped, up to 3 days.
- Freezer (Batter): Pour batter into a zip-top bag, lay flat, and freeze up to 2 months. Thaw overnight in the fridge before using.
- Freezer (Cooked Crêpes): Stack with parchment paper between each crêpe, wrap well, and freeze up to 2 months. Thaw on the counter.
- Reheating: Warm gently in a skillet over low heat or microwave for just a few seconds until pliable.
Nutrition
Serving: 1CrêpeCalories: 140kcalCarbohydrates: 21gProtein: 5gFat: 3gSaturated Fat: 2gCholesterol: 46mgSodium: 39mgPotassium: 104mgFiber: 1gSugar: 2gVitamin A: 135IUCalcium: 63mgIron: 1mg
Tried this recipe?Let us know how it was!