How To Make French Crêpes

Use whole milk for best flavor and color.

For savory crepes, skip the sugar and vanilla in the batter.

For the strawberry crepes pictured, blend 2 cups of hulled ripe strawberries with 3 tablespoons of strawberry jam to make a smooth sauce (add additional water as needed to thin). Serve crepes with a scoop of vanilla ice cream, some fresh sliced strawberries, and a few spoonfuls of sauce drizzled over top.

Other sweet fillings and toppings: homemade jam, sweetened ricotta and peaches, mascarpone and berries, Nutella, peanut butter or nut butter, whipped cream and chocolate sauce, vanilla ice cream and candied pecans with maple syrup.

Other savory fillings and toppings: ham and cheese, cooked asparagus and cheese, mushrooms and shallots, bacon and eggs, brie and pear, smoked fish and potatoes

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Yield: 6 servings (about 12 crepes)


  • 3 large eggs
  • 2 1/3 cups milk
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • Pinch of salt
  • 2 1/3 cups (290g) flour
  • Butter for the pan

Special equipment:


1 Make the crepe batter: In a blender, pulse the eggs, milk, sugar, vanilla, salt and flour for 7 to 10 seconds, or until the batter is smooth. Pour into a bowl. (The batter can be refrigerated, covered, for up to 3 days. If the batter thickens too much, add additional milk before cooking to thin it to the consistency of heavy cream.)

How To make Crepes

2 Heat and grease the pan: Heat an 8- or 10-inch non-stick skillet or well-seasoned crepe pan over medium heat until hot. Using one end of a stick of butter, coat the bottom of the pan with a thin layer of melted butter.

3 Start cooking the crepes: Pour 1/3 cup of batter into the center of the pan. Immediately pick up the pan and tilt and swirl it to spread the batter evenly over the bottom.

Cook for 1 to 2 minutes, or until the crepe is golden on the bottom.

How To make Crepes How To make Crepes

4 Flip the crepe: Use a rubber spatula to loosen the edge of the crepe all around. Hold the edge with your fingertips and gently, but quickly, flip the crepe to the other side (or use a spatula if that feels more comfortable).

5 Cook for another 30 seconds, or until the crepe is golden on the bottom. Slide the finished crepe onto a plate.

How To make Crepes

6 Repeat until all the batter is used, stacking the crepes on top of each other on the plate.

7 Assemble the crepes: Place one crepe on a plate and fill it with your filling of choice. Either roll the crepe or fold it into quarters and top with additional toppings if desired. Serve warm.

If you're not eating them right away, let the crepes cool, then cover the stack with plastic wrap and refrigerate for up to 3 days. Reheat in a buttered skillet.

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  • Miriam van Wees

    I have made crepes every wednesday for the past 13 years. Stick to 2 cups of flour, 1 cup of water, 1 tablespoon of sugar, 1 tablespoon of melted butter, 3 eggs, 1teaspoon vanilla. 1/4 teaspoon salt.
    Flip when the edges become brown. It is all in the wrist.

    • Sarah G. Hoops

      If you don’t mind, how many people does your recipe feed? I would like to know because my class is doing an event and we had to choose a country to make food from, and I need to feed like the entire school. If you could get back to me by at least May 12, that would be great :)

  • Karen

    Rubbery they need some oil or butter in the batter. Too much flour.

  • Victoria

    Although it seemed like a good recipe, following all the points, I only got stiff rubbery crepes, which I didn’t find pleasant to eat.


  • Stacy

    I make these as a treat for my runner son, who comes home from college during the holidays ready to eat. They are easy and delicious!


  • Nicole

    I’m excited to try it out. The pictures were useful.

  • Carol

    Yummy. Used raspberry jelly without the seeds for a light coating before they were rolled.


  • Paul Scoffield

    Fine as a simple base.
    but my advice is never put the eggs or egg in till last, that way you can beat with a fork….adding the egg at the beginning makes whisking harder and longer.
    I add 15% groundflaxseed (flour content)ot thereabouts, as this makes for a sturdier and more healthy base…..i also add ginger salt and a splash of soy. again the ginger makes the pancake have a element of panache. it also adds to a healthier pancake. The oil in the flaxseed also means that the pancake will be less likely to stick. For a stronger body you can add a teaspoon of sugar. When i add the mix to a oiled pan i start on the outside and pour the mix in like a catherine wheel…..thus any excess oil goes to the center and the pancake is less likely to stick.

  • Jelena

    My husband often makes crepes for breakfast in the weekend. And a favourite starter on family gatherings are crepes filled with cream cheese, mixture of eggs and cream poured over and baked in the oven until slightly browned on top :)

  • J

    This was my first time ever making crepes…. they turned out amazing! I will definitely be making this again!!


  • @irvskizzlington

    Thank you for bringing joy back to my cooking with this inspirational recipe! Truly, a child could make this but it is simply irresistible. Thanks again, a thousand fold. :)

  • Kelly Senyei @ Just a Taste

    These crêpes are calling my name! They look delicious :)

  • Stacy

    This recipe came together just as instructed —- so easy and so delicious. Thank you for the inspiration!

  • Judy

    In another life I lived in VA. Beach and a crepe restaurant opened right across from my job, LUVed eating there!! Their rattatouille crepes were to die for and now I can trip down memory lane!! Thanks for the recipes!!

  • Jennifer @ Because Food Is Love

    I love crepes too! They’re so simple and delicious But for some reason I don’t make them that often. You’ve just inspired me to make this yummy food again. Thanks! Btw, I love my crepes with strawberries too

  • Michael Langevin

    I have been making this same recipe for years now. My wife loves them. We have been married 24yrs and I have been making these for her since I was pitching the woo. :) I think it may have been the over riding factor in her saying yes. That and I am the cook of the family.

    Her favorite filling for her breakfast crepe is a canoli cream filling made with rocatta and heavy whipped cream. One tub of ricotta. One pt of heavy cream, sugar to taste, splash of vanilla to taste. Place ricotta in a mixing bowl or round container. Sprinkle with sugar, I use maybe a tsp. Add the 1/2 tsp of vanilla and mix this up. Taste to add more sugar if you like, put in fridge. Pull your mixing bowl out of the freezer that you put in there to chill while getting your ingredients and ricotta ready. Pour in whipping cream and add 1/2 +/- tsp of sugar to this. Whip this until it is really stiff. My hand mixer takes about 5-6min to get there. I whip till it slows down the mixer. Now gently fold the cream into the cheese. Do not stir but fold. This is it. Pair some strawberries, add blue berries, black berries or any berries and place these on the table. Get your crepes add canoli cream 1-2 Tbs on crepe add berries (wife likes chopped pecans also) Roll up garnish with dab of cream and few berries. She eats two of these. I also serve her this canoli cream in a bowl with strawberries and milk chocolate chips for a desert.

    • Michael A. Lagnevin

      On the crepe recipe I add 1Tbs or vegetable oil to half this recipe so I would add 2Tbs to this much.

  • Sandy S

    Sally thank you for inspiring me to give your recipe a whirl with a GF flour! One summer in the mid 80’s my small town was lucky enough to have a young French couple earning their ‘bread and butter’ by making crepes in a tent on the sidewalk of the main street.! Oh my! This was my reason for ‘going to town’ that summer! My favorite was filled with a vanilla custard and rhubarb sauce. Truly one of the best desserts I have ever had! Why we do not have crepe shops everywhere, I do not know? But, thank you for your excellent instructions and encouragement to try making them myself.

    • Jody

      Oh yum! I’m remembering this idea when my rhubarb is ready!