Gimme Some Oven


This post may contain affiliate links. Please read my disclosure policy.

This classic French crepe recipe is easy to make with 7 basic ingredients. Feel free to customize with your favorite sweet or savory fillings!


Is there anything more lovely than a plate filled with warm, delicate, buttery French crêpes? ♡

We were fortunate to have the opportunity visit a number of charming creperies during our years living in Europe, especially on our various trips to France. And I have to say, there is nothing like a well-made, paper-thin, lacy-edged crepe served fresh off of the pan. They are so effortlessly elegant and delicious in their simplicity. And, of course, the perfect blank slate for all of your favorite sweet or savory fillings!

The beauty of classic French crepes is that they are surprisingly easy to make at home too. All you need are 7 basic pantry ingredients, plus whatever fillings sound good, and your kitchen can transform into your own little French cafe in no time. I have always been partial to making crepe batter in a blender, which I find to be the simplest method, but you can just as easily make yours with a bowl and whisk if you prefer. Be sure to read the notes below for extra tips, plus bonus ideas for how to customize the batter or fillings to your liking.

Let’s make some crepes!

Homemade crepe ingredients

Classic Crêpe Ingredients

Here are a few quick notes about the classic crêpe ingredients that you will need to make this recipe:

  • Butter: Melted butter adds wonderful flavor to the crêpe batter, while also helping to prevent the crepes from sticking to the pan.
  • Milk: The milk provides the liquid component for the batter, giving the crepes an extra smooth and creamy texture.
  • Eggs: Eggs act as a binding agent to hold all of these ingredients together.
  • Flour: All-purpose flour is used as the main dry ingredient, providing structure and helping to create the thin and delicate consistency.
  • Sweetener: We prefer to use maple syrup to sweeten the crepes, which complements the other flavors without overpowering them.
  • Vanilla extract: A hint of vanilla extract contributes adds a traditional warmth to the flavor of the crepes.
  • Salt: And finally, a hint salt is added to enhance all of these delicious flavors.

Homemade crepes

How To Make Crêpes

Full instructions for how to make crepes are included in the recipe below, but here are a few helpful tips to keep in mind:

  1. Rest the batter. Don’t skip this step! Resting the batter for at least 30 minutes allows the flour to properly hydrate, which will result in smoother crepes.
  2. Keep the pan greased. In order to give the crepes a lovely golden exterior and prevent them from sticking to the pan, it’s essential to re-grease the pan before you add each round of batter. Just add a very thin coating of butter to the pan, so that there is enough to cover the bottom of the pan. I usually just swirl the end of a stick of butter around the pan, but you can also use a pastry brush or a paper towel to spread melted butter around quickly and evenly. It also helps to use a non-stick pan, if you own one.
  3. Use the proper amount of batter. We ideally want the crepes to be as thin as possible, so try to avoid overfilling the pan with batter. I find that 1/4 cup of batter seems to be a good amount.
  4. Swirl the pan. This traditional method is the best way to spread out the batter quickly! Just tilt and swirl the batter around as soon as it hits the pan so that it spreads out into a thin round circle.
  5. Adjust the heat if needed. Keep an eye on the pan while cooking multiple crepes to be sure that it does not accidentally become too hot. You may need to lower the heat at some point.
  6. Don’t worry about perfection. It can take a bit of practice to get the timing down with making crepes, so don’t worry if your first few turn out a bit wonky. You’ll quickly get the hang of it! :)

How To Store Crêpes

The best way to store crepes is to stack them with a layer of parchment paper or wax paper in between each crepe to prevent sticking. Once stacked, you can store them in an airtight container or seal them in a large zip-top bag. Properly stored, crepes can be refrigerated for up to 3-4 days.

If you want to store crepes for a longer period, you can freeze them. Place parchment paper or wax paper between each crepe, stack them together, and then store them in an airtight freezer bag or container. Frozen crepes can be kept for up to 2-3 months.

When you’re ready to use the stored crepes, thaw them in the refrigerator overnight or at room temperature for a few hours. Reheat them briefly in a skillet or microwave to warm them up before serving.

Crepes with bananas and Nutella

Crêpe Recipe Variations

Here are a few variations to this classic French crêpe recipe that you’re welcome to try:

  • Make gluten-free crêpes: Use a 1:1 gluten-free all-purpose flour blend in place of traditional all-purpose flour.
  • Make vegan crêpes: Use a flax egg in place of a traditional egg and plant-based butter to make vegan crepes.
  • Add spices: Add a hint of your favorite warming spice to the batter, such as ground cinnamon, ground cardamom, ground ginger or pumpkin pie spice.
  • Add fresh herbs: Add some finely-chopped fresh herbs to the batter, such as chives, basil, dill, rosemary or tarragon.

10 Crêpe Filling Ideas

Looking for some fun ideas for how to fill your crêpes? Here are some of our favorite combinations:

  • Nutella and sliced bananas
  • Strawberries and whipped cream
  • Lemon curd and blueberries
  • Ham and cheese
  • Sautéed spinach and feta
  • Sautéed apples with cinnamon
  • Sautéed chicken, mushrooms and onions
  • Ricotta and berries
  • Smoked salmon, cream cheese and capers

Assortment of homemade crepes

Crêpes FAQ

How do you pronounce crêpe in French? In French, the word crêpe is pronounced “krep.” (The “e” at the end is silent.) You can take a quick listen here.

What is the difference between French crêpes and American pancakes? French crêpes are thin and delicate pancakes, while American pancakes are typically thicker and fluffier.

How can I prevent crêpes from sticking to the pan? I highly recommend using a nonstick pan to prevent crêpes from sticking. If you do not own one, be sure that your pan is thoroughly greased with butter before adding in each new round of batter. And as always, be sure to wait for the crepe to fully cook on the first side before attempting to flip it.

How do I flip crepes without tearing them? To flip crêpes without tearing them, make sure the crepe is fully cooked on one side before attempting to flip it, then use a thin spatula to gently lift and flip the crepe. I highly recommend this large thin spatula.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Classic Crêpes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Ali
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 8 to 10 crepes 1x


Learn how to make crêpes with this classic French crêpe recipe! Quick and easy to make, and delicious served with your favorite fillings.


  • 2 tablespoons melted butter (plus extra to grease the pan)
  • 1 1/4 cups plain milk (dairy or non-dairy)
  • 1 cup all-purpose flour
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 fine teaspoon salt
  • 2 large eggs


  1. Blend. Add all ingredients to a blender and pulse for 5 seconds. Use a rubber spatula to scrape down the sides of the blender, then pulse for another 5-10 seconds or until the mixture is smooth and combined. The batter consistency should be similar to heavy cream. If it’s too thick, stir in an extra tablespoon or two of milk. If it’s too thin, add a bit more flour.
  2. Chill. Cover and refrigerate for 30 minutes, or up to 36 hours.
  3. Cook. Once you’re ready to cook the crepes, melt 1/4 tablespoon butter in an 8- to 10-inch round saute pan over medium heat.  Pour 1/4 cup of the chilled crepe batter into the center of the saute pan, then immediately tilt and swirl the pan so that the batter forms a large circle.  Let the batter cook for about 1 minute, or until the edges of the batter begin to slightly brown.  Then carefully slip a thin spatula (or rubber spatula) underneath the crepe, and flip it to the other side.  Cook for another 45-60 seconds, then transfer the crepe to a separate plate and set aside. Repeat with the remaining batter, adding extra butter to the pan occasionally when needed so that the crepes do not stick.
  4. Serve. Serve crepes immediately while they’re nice and warm, filled and/or topped with your favorite ingredients.

Share this Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

42 comments on “Crêpes”

  1. Oh my…these just look lovely. And now I want a fancy little kitchen aid blender too!!! :(

  2. These look FABULOUS! Can’t wait to whip up a batch for breakfast!!!

  3. Yum! I love crepes! I’ve made them before, but these tips are super useful. I’ll check this before I make them again so they’ll come out perfectly! 
    Happy Monday! 
    xx Lane

  4. Lovely little things!

  5. That new blender definitely is a beauty! And those blueberry filled crepes look heavenly. 

    Josh | The Kentucky Gent

  6. Ohhh I’m normally a sweet crepe kind of girl (mainly because the ones near us come with ice cream and who doesn’t love an excuse to eat ice cream for breakfast) BUT those savory crepes sound out of this world. Love! Pinned!

  7. These look so authentic! When I studied abroad in France I ate my weight in crepes hehehe ;)

    • Thanks Sarah, we hope eating them transports you back to France! We feel very French whenever we eat them. :)

  8. My crepes always come out thick and rubbery. But these look super light, I’ll be sure to give them a try and serve them with Nutella. Yum!

    • Thank you, we hope you enjoy these – and you can never go wrong with crepes and Nutella! ;)

  9. These crepes look amazing!!!

  10. These look amazing. I have never tried to make crepes before. This post has inspired me to give it a whirl sometime. Have you ever tried making crepes using whole wheat flour? 

    • Thanks Emily, we hope you enjoy the recipe! We actually haven’t tried making these with whole wheat flour, but we’ve had buckwheat crepes, and they’re AMAZING, so we’re sure it can be done! If you’re hesitant, we would suggest maybe trying half and half, or doing 3/4 cup of all-purpose, and 1/4 cup of whole wheat. Either way, let us know how they turn out! : )

  11. Sprinkle it with a few spoonfuls of brown sugar and let it caramelize. When the bananas are brown and crispy, spoon them onto a crepe, pour warmed brandy over it, and use a match to light it on fire to complete the caramelization.

  12. These look amazing! Any chance the recipe would work with a milk substitute for those of us allergic to dairy? I would love to be able to enjoy these!! 

    • Thanks Katie! Yes, these would work fine with almond, soy, rice, hemp (etc.) milk. We hope you enjoy these! :)

  13. My husband is a crepe person and he says these are best he has ever had thanks for this recipe 

  14. It is nice receipee

  15. Is it possible to make some ahead? I was thinking a build your own crepe bar might be fun for a brunch but not sure how that would work out.

    • Yes, definitely! You can stack the cooked, cooled crepes with wax paper and refrigerate them for a few days.You can also refrigerate the batter for up to five days, or freeze it for up to two months. We hope you enjoy these! :)

  16. About how many does this make? They look amazing! I have the grace of the Swedish chef though so it should be comical when I try to whip them up. (The photography for this post is beautiful too!) thanks for sharing :)

    • Hi Christina! This recipe makes 8-10 crepes. We appreciate your sweet words about the photography, and we hope you enjoy the crepes! :)

  17. Are you sure about 11/4 cup of milk? its 650 ml and looks way too much to me.

    • Hi Sarunas! Yes, it’s definitely supposed to be 1 1/4 cup of milk. With our conversion though from cups (liquid volume) to ml, it looks like it should be 300 ml though — (240 ml for the cup + 60 ml for the 1/4 cup). We hope this helps and that you enjoy the crepes! :)

  18. Hi Ali,

    Thank you for sharing this recipe. We have been making it every weekend for months. My kids love it and always ask for crepes every Sunday. :)

  19. I LOVE this receipe. I had one that for years I have make but I gave this one a try and I just failed in love with it. Thank you so much for sharing the love. My family thank you as well…

  20. can i use regular sugar instead of Honey?
    please let me know.

  21. This was delicious!!!

  22. Love this recipe and have been using for several years. Today I tried with Silk Coconut milk and they were soooo yummy!

  23. Our daughter made both the savory and the sweet varieties and they turned out great!

  24. Very nice recipe chef 👍👌👏. I make them today with defferent fillings for dessert really yammy 😋. Thank you for your effort 🌞😎

  25. We made these over the weekend for brunch and they were delicious!

  26. Well Hallelujah! I have never tried crepes but thanks to your excellent recipe I was able to make them! I sautéed some apples and blueberries to go with and even whisked up a bit of cream cheese icing. YUM!