Easy French crepes recipe

Indulge in a mouthwatering breakfast treat (a French breakfast crepes recipe) that is perfect for any occasion. Impress your family and friends with your culinary skills and create an unforgettable breakfast experience.

French Breakfast Crepes Recipe are incredibly versatile, thin pancakes that can be enjoyed for breakfast, dessert, or even as a savory meal. They may seem intimidating to do if you’ve never done them before, but they really aren’t that hard to do!

With this handy guide, you’ll learn everything you could ever need to know about making delicious French Breakfast crepes. You’ll get some tips, tricks, techniques, and even some awesome recipes to get you started!

Easy French crepes recipe
Easy French crepes recipe

Table of Contents

Easy French crepes recipe

What sets classic French crepes apart is their simplicity and versatility. Made from a simple batter of flour, eggs, milk, and butter, these golden delights can be enjoyed any time of the day, from a decadent breakfast to an elegant dessert.

The beauty lies in their ability to transform into a wide range of sweet or savory creations. When it comes to fillings, the options are endless. Indulge in the timeless combination of freshly squeezed lemon juice and powdered sugar for a burst of tangy sweetness.

You would prefer the rich indulgence of Nutella spread generously within each fold. For those seeking a savory experience, try filling your French Breakfast Crepes Recipe with ham and cheese or sautéed mushrooms with herbs.

What are French crepes?

French crepes are very fine cakes that are part of one of those essential and versatile recipes that every home cook should know how to make.
They are delicious, easy to prepare, and can be consumed at any time of the day in practically the entire world. 

For this reason, we can find specialized restaurants in Spain, Argentina, or Mexico, among other countries.

To prepare the dough in circles of about 15 centimeters in diameter, wheat flour is needed.

There are crepes for all tastes, for those who love sweet fillings such as jam or hazelnut cream, and for those who prefer savory crepes, there are cheese-based fillings with chicken, meat, and more.

French Breakfast Crepes Recipe: This recipe can be consumed as a main dish or dessert at lunch or dinner. You can also eat them for breakfast or snacks.

Why Are Crepes Important To French Culture?

When we look into the enchanting history of French cuisine, we will come across the deep significance of crepes, which no one can deny. These thin, larger pancakes have carved themselves into the heart of French culture with deep roots. Served as a culinary symbol that embodies both tradition and innovation.

Due to its histological origin, it holds a special place in French gastronomy. These delectable treats were initially made with simple ingredients. As time went on, Crepes evolved from a humble peasant dish to a celebrated delicacy enjoyed by many people around the world.

Moreover, crepes have adapted to modern tastes and preferences, making them an essential part of French cuisine.

Authentic French crepe recipe versatility allows for endless possibilities when it comes to your favorite fillings and toppings, from classic combinations like Nutella and bananas to savory options such as ham and cheese or mushrooms with cream sauce.

Furthermore, the art of making French Breakfast crepes has become both a cherished tradition passed down through generations and an ever-evolving culinary craft.

In every corner of France, you will find bustling street vendors expertly flipping these delicate pancakes with finesse while enticing passersby with irresistible aromas.

What’s the difference between crepes and pancakes?

Crepes, often associated with French cuisine, and pancakes, a beloved breakfast staple, are both delicious and mouthwatering. They may look similar at first, but there are major differences between them.

Difference between crepes and pancakes
Difference between crepes and pancakes

Crepes are considered part of American cuisine. They do not have any level of lift, which makes them flat because we don’t use any leavening agents. They are larger, thinner, and more delicate, just like tortillas. It tastes very similar to pancakes, but not as fluffy as them.

Batter consistency

One key difference between them is based on their batter consistency. In pancakes, the batter consistency is made thicker with eggs, flour, milk, and baking powder, which somehow makes it fluffy and thick.

On the other hand, crepes have a thinner consistency as compared to pancakes. Crepes have a thinner texture due to the flour, milk, water, and butter. In crepes, we don’t use any baking agents, which is why they have a characteristic thinness and delicate texture when cooked on a flat pan.

Diameter Variations

Pancakes are typically larger and thicker in diameter, with a more rounded shape. They can be stacked high for a hearty breakfast or brunch option.

Crepes are considerably thinner and larger in diameter but have a more delicate appearance. They are often rolled or folded into various shapes to hold sweet or savory fillings.

Difference in shape and size

Another major difference between pancakes and crepes is their shape and size. Pancakes are thicker and larger in diameter with a more rounded shape, while crepes are thin and larger with a more delicate appearance.

Taste Difference

In terms of taste, pancakes have a sweeter flavor due to the addition of sugar to the batter. They can be enjoyed with your favorite toppings, such as syrup, fruit compote, whipped cream, or even savory options like bacon or cheese.

Crepes have a more neutral taste, having a sweet and savory taste. Popular sweet fillings include Nutella spread, fresh fruits, powdered sugar, or jam, while savory options may include ham and cheese or spinach and mushrooms.


  • 250 grams of flour.
  • 4 eggs.
  • 500 cc of milk.
  • 50 grams of butter.
  • 1 tablespoon of oil.
  • A pinch of salt
  • Sugar (if you opt for sweets).

How to cook the Easy French crepes recipe

Step-by-step instructions

There are step-by-step instructions for the French breakfast crepe recipe.


Melt the butter in a small bowl in the microwave. Put the flour, the icing sugar, and the pinch of salt in a bowl and mix.

Mix all the ingredients for crepe
Mix all the ingredients for the crepe


Then add the eggs one by one, preferably cracking them first into a cup or small bowl, and then add them to the bowl of flour.

Add milk and mix well for crepe batter
Add eggs to the bowl for crepe


Once the three eggs have been incorporated, add the milk and mix well with the whisk until you obtain a fine and homogeneous dough

Add milk and mix well for crepe batter
Add milk and mix well for crepe batter


To finish, add the melted butter and beat again to integrate

Batter for crepe is formed
The batter for a crepe is formed


Cover the bowl and let it rest in the fridge for about an hour, this way the flour will hydrate and the dough will take on more body, In addition, the bubbles that have been generated when beating the ingredients of the crepe or pâte à crêpe dough will be lost.

Cover the bowl and let it rest in the fridge
Cover the bowl and let it rest in the fridge


To make the thin crepes recipe, heat a non-stick frying pan and paint it well with extra virgin olive oil. 

Heat a non stick pan for crepe recipe
Heat a non-stick pan for the crepe recipe


Pour a ladleful of crepe batter and turn the pan over so that it spreads over the entire base, leaving a thin layer. Cook for one minute over medium-high heat and flip to brown on the other side.

Pour a ladleful of crepe batter
Pour a ladleful of crepe batter


Repeat the same operation until you finish with the prepared dough. The number of crepes will vary depending on the diameter of the pan and how thin they are made.

Crepe formed
Crepe formed

French Crepes Recipe: A Video Demonstration

French crepes recipe

How to store extra crepes, or make them ahead of time

Are you a crepe lover who can’t resist indulging in these delicate, mouthwatering treats? If so, then you’ve probably wondered how to store extra crepes or even make them ahead of time.

Well, fret no more! With a few simple tips and tricks, you can ensure that your extra crepes stay fresh and delicious for future enjoyment.

One option to consider is storing your extra crepes in the refrigerator. After cooking them, allow the crepes to cool completely.

Then, stack them on a plate with parchment paper or wax paper between each layer to prevent sticking.

Cover the stack with plastic wrap or place them in an airtight container before refrigerating. This method will keep your French savory crepe recipe fresh for up to 2–3 days.

Storing your crepes for longer periods of time

If you plan on storing your crepes for longer periods, freezing is the way to go.

Similar to the refrigeration method, make sure your cooked crepes are completely cooled before stacking and layering with parchment paper or wax paper.

Place the stack in a freezer-safe bag or container and remove as much air as possible before sealing it tightly.

When ready to use, simply thaw the desired number of crepes in the refrigerator overnight or at room temperature for a few hours.

How to fill authentic French crepe recipe and other filling ideas

You can fill crepes according to your own preferences. You can make it sweet or savory according to your taste.

How to fill crepes and other filling ideas
How to fill crepes and other filling ideas

Sweet Crepes or Savory Crepes

Sweet fillings and toppings

Sweet fillings and toppings
Sweet fillings and toppings

Following are the sweet fillings and the toppings

  • marshmallows
  • Nutella
  • peanut butter
  • fresh fruit like strawberries, bananas, apple pie
  • chocolate
  • caramel
  • cream cheese filling
  • apple curd
  • banana curd
  • whipped cream
  • toffee sauce
  • jaggery
  • honey
  • jams

Savory fillings and toppings

Savory fillings and toppings
Savory fillings and toppings

Following are the savory fillings you can also enjoy.

  • chicken cubes
  • steak
  • cheese
  • ham
  • mushroom
  • eggs
  • bacon
  • cheddar
  • sauteed onions and asparagus
  • pan-fried onions or potatoes

How to Fold a French Savory Crepe Recipe

How To Fold A French Crepe
How To Fold A French Crepe

1. Roll crepe up from left to right

First of all, place the crepe on a flat surface, then spread it with your favorite fillings and roll it up from left to right.

2. Overlap your crepe slightly

If your fillings are chunky, then this one will be the best one. Place your crepe on a flat surface like a plate, spread all the filling in the middle of the crepe from top to bottom, and overlap the crepe from both sides of the folds.

3. Triangular crepe

Place your crepe on the plate and apply all the fillings to the entire crepe, then make it in a triangular pattern by just folding it in half and then again in half.

4. Smaller triangular crepes

These small, triangular crepe folds are best for sweet fillings.

Place your crepe on a plate and apply all the fillings to the entire crepe, then make it in the triangular pattern by just folding it in half and then again folding over the edge of the crepe to make a 3-inch (8cm) wide triangle. Repeat this two more times to achieve your desired mini triangle.

Equipment and Tools I Used for French Breakfast Crepes Recipe

  • Bowl
  • skillet or pan maker
  • Hand whisk
  • Stand mix
  • Stovetop

Lemon and Sugar Crepes

To enhance your taste buds, you can also enjoy crepes with sugar and lemon juice. Once you have prepared the crepe according to the above-mentioned procedure, you can serve it with lemon juice and sugar.

Tips and Tricks For Perfect French Breakfast Crepes Recipe

Tips and Tricks For Perfect Crepes
Tips and Tricks For Perfect French Breakfast Crepes Recipe

1. Take care of the quality and temperature of the ingredients

The number one rule of any recipe applies here too. As much as it is a very simple preparation of humble origin, with few ingredients, the quality of the raw material can make a difference.

2. The right quantity of flour

Do not get too obsessed with the flour, it is enough that it is ordinary wheat, all-purpose, or pastry (called loose), making sure that it is not strong or that it could have excess protein. The quality and freshness of the eggs will be noticed in the color and flavor of the crêpes.

3. Butter

Butter is also another key elementIf in the supermarket we find butter that triples the price of the private label, it’s for something: you don’t have to break the bank, but it’s worth investing in one of good quality and flavor. 

They can be made with vegetable oil, preferably with a neutral flavor such as sunflower oil, although, don’t fool us, they will be less tasty.

4. The temperature matters a lot

And as in almost all pastry recipes, try to have the ingredients tempered, at room temperature. The butter will have to be melted and cooled so that it is liquid but warm; if we add very cold eggs or milk, we could solidify it again.

5. Avoid lumps

  • A good crêpe batter should be fine, smooth, and homogeneous.

Find your ideal mixing method, but apply it well and work the mixture in such a way that it is smooth and silky, without lumps or lumps without mixing.

  • Using a hand blender or a stand mixer.

You can use a hand blender such as a Multiquick, a robot or food processor, a stand mixer, or a stick mixer.

  • Manual sticks

Although the manual sticks, without more, work just as well and allow you to better control the dough. To do this, start by sifting the flour even two or three times, and start by lightly beating the eggs, with the sugar if the dough is sweet.

Continue with the other wet components and finish adding the flour little by little, adjusting the consistency and trying to scratch the sides and bottom of the container well so that no unmixed parts remain.

6. But don’t beat yourself up

Whatever method you use, beat at a light or medium speed, just enough to obtain a homogeneous mass. We do not want to incorporate air or overdevelop gluten, which could lead to crêpes with a hard or chewy texture. We are not making bread.

7. Adjust the texture

No matter how specific the recipe is, this is one of those cases where, over time, you learn to eye everything. Eggs never weigh the same, nor does all flour absorb the same amount of liquid, nor does butter always contain the same amount of water.

It is crucial, therefore, to learn to identify the texture and correct what is necessary to obtain the right one. The ideal dough will be very liquid, like light kitchen cream.

7. Add aromas and flavors

Give your crêpes more grace with a point of flavor or special aroma, but without excess. Vanilla, orange or lemon zest, cinnamon, liqueur, orange blossom, lavender, almond, or cardamom are good options. If you use toasted butter, you will also achieve a more intense flavor.

8. Let the dough rest

It is a fundamental step to obtain a fine and homogeneous crêpe dough, which will curdle much better in the pan. The minimum is 20 minutes, preferable to reach the full half hour, but it is recommended to wait up to two hours. You can also prepare the dough the day before.

If it is very hot, or if you are going to let the dough rest for more than an hour, store it in the least cold part of the fridge. And always, whether refrigerated or not, keep it well covered.

9. Use a suitable pan or crepe maker

We will not stop insisting on the importance of having basic kitchenware of decent quality. A bad frying pan of those who beg for retirement portends disaster, and it will not make it easy for you to spread, curdle, or turn the masses.

10. Electric crepe maker

If you have space, and trust that you will use it, you can consider investing in an electric crepe maker, as they are specifically designed to cook thin and perfect crêpes; They also incorporate wooden spatulas such as those used in crepe making and usually have an adjustable thermostat, very useful for controlling the temperature.

11. Preheat and grease the pan well

Never cook crêpes on a cold surface. Put the pan to heat without further ado, at medium-high power, and grease it when it has already gained some heat. Place a knob of butter in the center, spreading it with a heat-resistant kitchen brush, or thick paper, being careful not to burn yourself.

Grease the entire surface evenly, but without excess, because we do not want to fry the dough. Keep in mind that butter burns faster than vegetable oil, so you may consider using olive or sunflower oil if you prefer to play it safer, or if you are preparing a large amount of dough.

12. Roll out the dough into very thin identical portions (and correct if necessary)

An easy method of dividing the dough into equal portions is using a jug and a smaller container with measurements, such as a cup with a capacity of about 60-70 ml. So you can pour the liquid mass into the container up to the top, and pour it directly into the pan.

13. Control the cooking time

When to turn them around? If the correct temperature is maintained, and the dough is rolled out thinly, it should take less than two minutes. Unless the firepower is excessive, you are more likely to err on the side of impatience, wanting to turn too soon, than to get burned by waiting too long.

14. Don’t be afraid to use your hands.

It is much easier to flip the crêpes using your fingers. Help yourself with a spatula that does not damage the pan to detach the edges, and then lift the dough holding it gently with your fingers; you will see that the crêpe separates without problems.

Quickly flip it over to finish cooking on the other side, but do it gently, without chucking it. You can keep an eye on this second side more safely until it has browned to your liking, although keep in mind that it is never as beautiful as the first. It should take half the time to be ready, like half a minute.

Storing and Saving French Breakfast Crepes Recipe

  • If you want slightly crispier crêpes, let them cool on a wire rack while you continue to prepare the rest of the batter. 
  • When you prefer them to be much more tender and soft, simply stack them on a plate or platter, and cover them with a clean kitchen towel that does not release string or detergent aroma.
  • In the case of having the oven on or with residual heat, take the opportunity to keep them inside and make sure that they remain hot, but be careful not to use too high a temperature.
  • Once cold you can store them in the fridge, stacked and completely covered by plastic film; They will hold up well for a couple of days. To freeze them, separate them between layers of parchment paper, and put them in an airtight bag or container.

Choosing the French Crepe Pan for French Breakfast Crepes Recipe

A good crepe pan should be:

  • A good crepe pan should have an even heating bottom
  • should be flippable with thin walls of the pan
  • with having a handle to flip it in an easy way
  • The ideal size of the crepe should not be smaller than 20cm and not larger than 26cm

Serving Breakfast Crepes

You can make French breakfast crepes in a variety of ways

You can serve it with honey, sugar, lemon juice dried up in berries, and yogurt.

Nutritional facts


  1. u003cstrongu003eDo the French eat crepes for breakfast?u003c/strongu003e

    Crepes are typically eaten for breakfast, lunch, and dinner in France. Breakfast crepes are typically packed with sweet ingredients like Nutella, jam, and sugar. Savory items like gammon, cheese, and eggs are frequently included in lunch. You can use savory or sweet foods for dinner.

  2. u003cstrongu003eWhat is the secret of a good crepe?u003c/strongu003e

    The best things take time. Allowing the batter to lie in the refrigerator for 12 hours or even overnight is one of the keys to making excellent crêpes. This gives the flavors time to meld. But don't forget to thoroughly combine it once more before cooking!

  3. u003cstrongu003eWhat is the most popular French crepe?u003c/strongu003e

    According to a recent survey, the crêpe au sucre, which is a pancake dusted with granulated sugar and coated in melted butter, is the French people's preferred pancake preparation. Crepes stuffed with spreads like Nutella and various jams are served after that.

  4. u003cstrongu003eIs crepe a junk food?u003c/strongu003e

    Because the nutrition of savory crepes varies depending on the ingredients, they are typically regarded as being healthy. Compared to other foods like pancakes and waffles, they have fewer calories, fat, carbohydrates, and proteins.

  5. u003cstrongu003eWhat is the best flour for crepes?u003c/strongu003e

    Instant flour is a finely ground, low-protein flour similar to Wondra. Because quick flour only requires a brief 10-minute resting period, which is required for the flour granules to absorb the liquid to form a soft crêpe, Julia Child recommended it for use in making crêpes. The most comparable equivalent is cake flour.

  6. u003cstrongu003eIs a crepe a pancake?u003c/strongu003e

    A crepe looks like a pancake but is much thinner than a typical pancake.

  7. u003cstrongu003eWhy are my crepes so dry?u003c/strongu003e

    The crepes will be dry if you use too little milk or other liquid. You might also need to modify the cooking temperature. The crepes will cook more rapidly and get dry if the heat is set too high. The crepes may also adhere to the pan if it is non-stick and not enough moisture escapes.

  8. u003cstrongu003eHow many types of crepes are there?u003c/strongu003e

    There are two types of crepes: sweet and savory, and they are a staple of French cuisine. Sweet crepes, sometimes referred to as crepe sucrées, are frequently prepared as a dessert or a snack. These salted crepes, also known as galettes or crepes salées, are usually consumed alongside meals.

  9. u003cstrongu003eCan I use water instead of milk in crepes?u003c/strongu003e

    Although milk is a common ingredient in crepes, you may also cook them without it. You can still produce light and fluffy crepes by using water in place of milk. Simply combine the Bisquick, water, and eggs until the required consistency is attained to make these crepes.

  10. u003cstrongu003eHow long should crepe batter rest?u003c/strongu003e

    Unrested batter is exceedingly thick and difficult to roll out, and uncooked crepes stay gray in color. Therefore, allowing the batter to rest is essential. A minimum of 6 hours is seen, and 24 to 48 hours is preferred (which is what many traditional creperies do).

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Easy French crepes recipe
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Syeda Maryam Hassan
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