Making foolproof French crepe at home is a cherished tradition in our family. My husband and I have been whipping up these light, tender crepes for our son at least once a week, and they’re always a hit. There’s just something so special about gathering around the table for a homemade breakfast of warm, fluffy French crepe. The batter comes together in minutes with pantry staples, and the result is a soft, pliable crepe that can be dressed up sweet or savory. Whether you’re serving them for a weekend brunch or an easy weeknight meal, this foolproof French crepe recipe is sure to become a new family favorite.
Quick Recipe Card:
⏲️ Prep Time: 10 minutes
🍳 Cook Time: 15 minutes
🕐 Total Time: 25 minutes
🍽️ Servings: 12-15 crepes
💬 Difficulty Level: Easy
Please scroll down to below recipe card for exact measurements. ↓
Why You’ll Love this Foolproof Crepe Recipe:
- Uses simple, affordable ingredients
- Batter mixes up in just minutes
- Versatile – perfect for sweet or savory fillings
- Freezes well for make-ahead convenience
- Family-friendly recipe that kids love
Serving Suggestions
- Crepe are incredibly versatile and can be served sweet or savory. For a classic dessert, top them with fresh berries, whipped cream, Nutella, or your favorite fruit preserves. You can also roll them up with savory fillings like:Scrambled eggs, ham, and cheese. Sautéed mushrooms and spinach
How to Make crepe at Home?
Making crêpes at home is simpler than you might expect! Below, you’ll find a full list of ingredients and clear instructions, but let’s go over the essentials first:
Crepe is from which country ?
Crepes are a classic French breakfast that originated in the Brittany region of France. This northwestern coastal area is renowned for its delicate, paper-thin crepes, which have become beloved all over the world. While crepes are now enjoyed globally as a versatile, delicious treat, the traditional French crepe recipe and preparation methods can be traced back to Brittany. With this easy recipe, you can make light, tender crepes at home any time for your family to enjoy the authentic taste of France.
What Are Crêpes Made With?
Crêpes come together easily with a few basic ingredients, most of which are pantry staples:
- Flour: The foundation of these classic French crêpes is all-purpose flour.
- Eggs: Eggs help bind the batter, ensuring the crêpes hold together as they cook.
- Milk: Adds moisture and keeps the texture of the crêpes soft.
- Water: Thins out the batter for a delicate, thin crêpe.
- Salt: Just a pinch enhances the flavors.
- Butter: Adds richness and helps keep the crêpes tender.
Steps for Making Foolproof French crepe
Here’s a quick rundown of what to expect when you make crêpes:
- Whisk together the milk, water, eggs, and salt.
- Gradually add in the flour and melted butter, mixing until smooth.
- Pour a small amount of batter onto a heated pan.
- Cook until the bottom is golden brown.
- Flip the crêpe and cook the other side until done.
Ingredients for the Foolproof French Crepe:
- 70g powdered milk
- 200g flour
- 2 eggs
- 30g sugar
- 1 pinch of salt
- 1/2 liter of still water
- 35g melted butter
- 2 packets vanilla sugar or 1 tbsp vanilla extract
The best crepes are made with a thin, smooth batter and a light touch when cooking. This easy crepe recipe gives you that perfect texture every time.
Tips for the Perfect Foolproof French crepe :
- To achieve a very soft texture, blend everything in a mixer to avoid any lumps.
- Let the batter rest for 30 minutes then start cooking for the best texture.
- Use a non-stick pan and keep it at the right temperature – not too hot or they’ll burn.
- Experiment with the amount of batter to get your desired crepe thickness.
- Stack cooked crepes with parchment paper in between to prevent sticking.
Step-by-Step Instructions:
- In a medium bowl, whisk together the flour, powdered milk, salt, vanilla, and baking powder (if using).
- Slowly pour in the water while whisking constantly to prevent lumps from forming.
- Whisk in the melted butter until the batter is smooth and well-combined.
- Heat a non-stick crepe or frying pan over medium heat. Grease lightly with butter or oil if needed.
- Using a ladle or small measuring cup, pour about 1/4 cup of batter into the hot pan, tilting and swirling to evenly coat the bottom.
- Cook for 1-2 minutes until the edges start to lift and the center is set. Flip and cook for 30 seconds more.
- Transfer the cooked crepe to a plate and repeat with remaining batter, greasing the pan as needed.
If you’re looking for another delicious recipe to try, check out our 2-Ingredient Chocolate Mousse Butternut Squash. It’s a rich, indulgent dessert that’s surprisingly easy to make.
Foolproof French Crepe: Tips For The Perfect Soft Texture
Equipment
- Medium mixing bowl
- Whisk or fork
- Non-stick crepe or frying pan
- Spatula
- Ladle or small measuring cup
- mixer or blender (optional)
Ingredients
- 70 g powdered milk
- 200 g flour
- 2 eggs
- 30 g sugar
- 1 pinch of salt
- 1/2 liter of still water
- 35 g melted butter
- 2 packets vanilla sugar or 1 tbsp vanilla extract
Instructions
- In a medium bowl, whisk together the flour, powdered milk, salt, vanilla.
- Slowly pour in the water while whisking constantly to prevent lumps from forming.
- Whisk in the melted butter until the batter is smooth and well-combined.
- To achieve a very soft texture, blend everything in a mixer to avoid any lumps. (optional)
- Heat a non-stick crepe or frying pan over medium heat. Grease lightly with butter or oil if needed.
- Using a ladle or small measuring cup, pour about 1/3 cup of batter into the hot pan, tilting and swirling to evenly coat the bottom.
- Cook for 1-2 minutes until the edges start to lift and the center is set. Flip and cook for 30 seconds more.
- Transfer the cooked crepe to a plate and repeat with remaining batter, greasing the pan as needed.
Storage and Freezing:
Leftover of Foolproof French Crepe can be stored in the refrigerator for up to 4 days. Simply stack them with parchment paper in between and reheat gently before serving. Also crepes freeze beautifully – place a piece of parchment between each one, then store in an airtight container or resealable bag for up to 3 months. Thaw overnight in the fridge before reheating.
Recipe Variations:
- For savory crepes, omit the vanilla and add 1 tsp of dried herbs or spices to the batter.
- Make gluten-free crepes by using a 1-to-1 gluten-free flour blend.
- Swap out the powdered milk for regular milk or non-dairy milk.
- Add a tablespoon of sugar to the batter for a slightly sweeter crepe.
FAQ
Q: How do I make crepes without lumps?
A: The key to a smooth, lump-free crepe batter is to whisk the ingredients together thoroughly, especially when adding the liquid. Let the batter rest for 30 minutes before cooking, which will also help hydrate the flour and prevent lumps.
Q: Can I use pancake mix to make crepes?
A: While you can certainly use pancake mix as a shortcut, traditional crepe batter has a thinner consistency than pancake mix. For best results, I recommend making the crepe batter from scratch using the ingredients listed.
