French Crêpes

These French crêpes are soft, tender, and paper thin. They taste just like they came from a fancy French restaurant!

French Crêpe Ingredients

These are the simple ingredients you’ll need to make this classic French crêpe recipe:

• Flour: These French crêpes start with all-purpose flour, which gives them structure. 
• Sugar: Subtly sweeten the crêpes with a teaspoon of white sugar. 
• Salt: A pinch of salt enhances the overall flavor.
• Eggs: Eggs add moisture and bind the batter together.
• Milk and butter: Milk and melted lend more moisture and keep the crêpes tender.

How to Make French Crêpes

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade French crêpes:

1. Sift the dry ingredients together in one bowl and beat the eggs and milk in another. 
2. Beat the dry mixture into the wet mixture, then stir in the melted butter. 
3. Pour or scoop the batter into a greased griddle or frying pan. 
4. Rotate the skillet to spread batter out in a thin layer. 
5. Cook until the top of the crêpe is no longer wet and the bottom is light brown.
6. Flip and cook until the crêpe is lightly browned on both sides. 

How to Serve French Crêpes

Top or fill the French crêpes however you like. Popular choices include whipped cream, fresh fruit, fruit sauce, cream cheese, and chocolate-hazelnut spread. You can also make savory crêpes with cheese, meats, and/or veggies.

How to Store French Crêpes

Stack the French crêpes with wax paper in between each layer, then place them in an airtight container or zip-top bag. Store in the refrigerator for up to two days or freeze for up to two months.

Allrecipes Community Tips and Praise

“Cooked to perfection,” raves Stephen Ormsby. “A little bit of batter goes a long way and makes a fluffy crepe ready for filling.”

“These were awesome,” says diana alanis. “First time making crêpes and my kids loved them with Nutella. Super easy to make if you follow the directions. I did add one more tbsp of sugar and some vanilla extract. I have made them three times this week.”

“Great recipe,” according to Miranda Hooker Alt. “It took a couple tries before I got the right shape for my crêpes, but they had a great texture and flavor. I’ll definitely be making these again. Huge hit for Easter brunch!”

Editorial contributions by Corey Williams