I make French Crepes most weekends and on slow weeknights. I whisk the batter in a blender and let it rest for a short time. While the batter rests I set the table and pick a few fillings. The crepes cook in one pan. Each one takes seconds to turn. They are thin and mild.
This method became useful for quick meals and small gatherings. I can make a stack and warm crepes when we eat. I change fillings for what we have. Fruit, jam, nut butter, cheese, or a bit of sugar all work. The recipe fits simple habits and small kitchens.
French Crepes are thin pancakes from France. They taste mild, with a light egg and butter note. People make them for breakfast, brunch, dessert, or a quick snack. The thin shape lets you fill or fold them in many ways. They cook fast on a hot pan and serve warm. For a baked breakfast idea that also works for a crowd, try the cozy French toast casserole for a different approach.
Why make this recipe
This recipe saves time and needs few tools. The batter blends fast in a blender. The crepes cook in one pan and take little oil. You can make many at once and warm them later. They suit both sweet and savory fillings. They please kids and adults alike. If you like a sweet, stuffed breakfast, compare it to the churro-stuffed French toast for a richer treat.
How to make this recipe
Start with a smooth batter and let it rest. Heat a nonstick pan to medium so each crepe cooks evenly. Pour and tilt the pan to get a thin round. Flip quickly when the edge browns. Stack the cooked crepes and keep them warm in a low oven or covered. This keeps them soft. For a savory meal idea that uses folds or wraps, see the crockpot French dip sandwiches as a serving idea.
Ingredients
2 large eggs, 3/4 cup milk, 1/2 cup water, 1 cup all-purpose flour, 2 1/2 tablespoons granulated sugar, 1 teaspoon pure vanilla extract, 3 tablespoons salted butter (melted)
Eggs bind the batter and add a light flavor. Milk and water thin the mix so it makes a very thin batter. Flour gives the crepes shape and body. Sugar adds a small sweet note for plain crepes. Vanilla brings a simple aroma. Melted butter adds fat for a smooth texture and helps browning. These items are easy to find and mix.
Directions
Blend all ingredients in a blender until smooth. Allow the batter to rest for at least 10 minutes. (Resting lets the flour hydrate and makes thinner crepes.) Heat a nonstick pan over medium heat and lightly grease if necessary. (A well-heated pan cooks fast and browns edges.) Pour about 1/4 cup of batter into the pan, tilting to spread evenly. (Tilt fast to get a thin round.) Cook for about 30 seconds until edges brown, then flip and cook for an additional 10 seconds. (Flip when the edge loses shine.) Serve warm with your choice of fillings. (Warm crepes fold and hold fillings better.)
How to serve this recipe
Serve plain crepes with a dusting of sugar or a drizzle of syrup for a fast snack. Fold crepes and add fruit like sliced bananas or berries. Spread jam or nut butter for simple kids’ plates. For dessert, add a scoop of ice cream and a small sauce. For a light meal, add cheese and ham and fold. The thin shape works well for neat rolls or open faces. Reheat stacked crepes in a warm oven for a few minutes before serving.
How to store this recipe
Cool crepes on a plate with paper between layers to stop sticking. Store in an airtight container in the fridge for up to 2 days. To freeze, stack with wax paper between each crepe and wrap tight. Frozen crepes keep for up to 2 months. Reheat frozen crepes in a low oven or in a warm pan. Thaw in the fridge first if you can. Use a damp towel in the microwave for a few seconds to soften before unfolding.
Tips to make this recipe
Use a blender for a smooth batter with no lumps. Let the batter rest so it spreads easily. Keep the pan at medium heat; too hot will burn the crepes. Use a thin metal spatula to flip fast. If a crepe tears, cook the next ones a bit longer and use a touch more butter. If batter seems thick, add a splash more water. If crepes stick, wipe the pan clean and reheat it well before the next batch. Work in small batches at first.
Variation
Make sweet crepes by adding a little more sugar and a splash of rum or orange juice for flavor. For savory crepes, skip the sugar and add a pinch of salt and pepper. Use whole wheat flour for a denser crepe, but it will be less thin. Use milk substitutes like oat milk if needed; the texture will change a bit. Keep changes small so the batter still spreads thin. Big swaps can make the crepes thicker and harder to fold.
FAQs
Q: Can I make batter ahead?
A: Yes. Keep it covered in the fridge for up to 24 hours.
Q: How thin should the batter be?
A: It should run easily. It should spread when you tilt the pan.
Q: Do I need a nonstick pan?
A: A nonstick pan helps. A well-seasoned pan can work too.
Q: Can I freeze cooked crepes?
A: Yes. Stack with paper between and freeze in a tight wrap.
Q: Can I skip sugar?
A: Yes. Skip sugar for savory crepes.
Conclusion
This version is simple and fast. It needs just a blender and a pan. You can change fillings by season and mood. The batter stores well for a day and the crepes reheat cleanly. For another clear how-to and photo guide, see the Kitchn’s classic French crêpes recipe. For more step ideas and tips, check the Flavor Bender’s classic French crepes.
Print
French Crepes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Thin and mild pancakes from France, perfect for sweet and savory fillings.
Ingredients
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup all-purpose flour
- 2 1/2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 3 tablespoons salted butter (melted)
Instructions
- Blend all ingredients in a blender until smooth.
- Allow the batter to rest for at least 10 minutes.
- Heat a nonstick pan over medium heat and lightly grease if necessary.
- Pour about 1/4 cup of batter into the pan, tilting to spread evenly.
- Cook for about 30 seconds until edges brown, then flip and cook for an additional 10 seconds.
- Serve warm with your choice of fillings.
Notes
You can change fillings for variety; options include fruit, jam, nut butter, or cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
