Easy Classic French Crepe Recipe: authentic French crepes made of simple ingredients and lots of sweet filling ideas.
Jump to:
Classic French crepes are so delicious. We love them filled with sweet fillings for the perfect dessert. The thin pancake batter is easy to make, out of simple ingredients. You can get creative with your sweet fillings for inside of the crepes. You will love this easy recipe that's quick to make, and made from simple ingredients.
After picking fresh raspberries and strawberries the other day, I was looking for a nice dessert to use them in for company. I decided on sweet crepes, always a crowd pleaser, and easy to make. It's always fun to set up lots of different toppings so everyone can make one with all their favourites.
Classic French Crepes
Traditional French crepes are made with a very thin pancake batter, and then they're filled with fillings that are rolled or folded inside. They can be filled with sweet or savory fillings. For savory crepes the thin pancake batter basic recipe is made without sugar or vanilla, and then filled with savory fillings. For sweet dessert crepes the classic French crepe recipe includes a little sugar and vanilla extract, and the the delicate crepes are filled with sweet fillings.
Crepe Pan
The best pan for cooking crepe is a crepe pan. This flat bottomed, low edged pan is perfect for cooking crepes and designed to easily release the crepe and cook it evenly to a golden brown color. Crepe pans are often sold with a small wooden tool called a wooden crepe scraper, They help to spread the batter thinly and evenly over the crepe pan.
You don't need a crêpe pan or a wooden crepe scraper to make your own great crepes at home. Use any nonstick frying pan. Be sure to melt some butter in the pan first for flavor and to make the crepe easier to flip, even in a nonstick pan. Place the batter in the center of the pan, and swirl the pan to spread the batter thinly and evenly over the bottom of the pan. You want to use enough batter so that the crepe is still thin, but not so thin that it tears when you flip it.
Since crepes are very thing, they cook very quickly. Cook the crepe batter for only 1-2 minutes and flip the crepe as soon as the crepe has fully set. Cook the other side for just a minute.
There is a knack for flipping your crepes. Often the first one doesn't turn out. Don't be discouraged on your first time. You can use the corner of a spatula to loosen the crepe around the edges from the pan and then flip it over. Some people actually prefer to use their fingers for flipping crepes. It allows you to use a gentle touch. Just be sure not to burn yourself on the hot pan. After a few tries you'll be making perfect crepes.
Blender Batter
The best way to ensure a perfectly smooth crepe batter is to mix it together in a blender. If you don't have a blender you can use a food processor instead. You don't want any lumps of flour in your crepe batter. The blades of the blender cut the flour and perfectly blend it with all the other ingredients, making it lump free and smooth. This ensures the batter is fully combined and that you won't bite into a lump of flour in your finished crepe, but that your finished crepes will be smooth and lump free.
Letting The Crepe Batter Rest
It's best to let your crepe batter rest after you've blended it in the blender. Let it rest for at least 30 minutes or up to two days in the refrigerator for the best results. If the batter has been in the refrigerator, let the batter come up to room temperature before cooking. Letting the batter rest allows the flour to fully absorb all the liquid. It also lets the gluten relax. Blending the batter in the blender helps make it fully mixed but also develops more gluten and adds air to the batter. Letting the batter rest results in a delicate and tender texture for the thin pancakes instead of a chewy one.
Store your remaining batter in the refrigerator for up to two days and cook as needed. For leftover cooked crepes, store them in an airtight container or wrapped in plastic wrap in the refrigerator. To serve leftover crepes warm, heat them in the microwave.
Sweet Crepe Toppings
I set up a dessert crepe buffet of toppings with fresh raspberries and strawberries, chocolate and vanilla ice cream, maple syrup and chocolate sauce, vanilla custard and whip cream. Use small bowls to hold all your different topping options, so your guests can help themselves. This is a really fun way to serve your homemade French crêpes when your entertaining. Your friends will love mixing and matching all their favorite toppings, and coming up with their own favorite combinations.
There are so many different topping options. These are few you might light to try:
- fresh raspberries
- fresh strawberries
- jam
- lemon curd
- cherry pie filling
- blueberry pie filling
- chocolate ice cream
- vanilla ice cream
- maple syrup
- chocolate sauce
- caramel sauce
- vanilla custard
- chocolate pudding
- Nutella
- lemon juice and sugar
- whipped cream
There was a chocolate with more chocolate option for the chocolate lovers. My personal favourite combination was fresh raspberries, vanilla custard, whipped cream, and maple syrup. What can I say, I'm a vanilla girl.
These simple crepes are always a hit, and I highly recommend them for a special get together with friends. The guests are always impressed, and love that they can build their own with all their favourite toppings. These are always a hit with kids too. Picky eaters can keep their toppings quite plain, and more adventurous sweet tooths can try lots of different combinations.
Recipe
Easy Classic French Crepe Recipe
Ingredients
- ½ cup all-purpose flour
- ½ cup milk
- ¼ cup lukewarm water
- 2 large eggs
- 2 tablespoons butter melted
- 1 ½ tablespoons sugar
- ½ teaspoon vanilla extract
- 1 pinch of salt
Instructions
- Combine all the ingredients of flour, milk, water, eggs, melted butter, sugar, vanilla, and salt in a blender or food processor, and process until smooth.
- Let stand for 30 minutes before cooking, or cover and refrigerate for up to 2 days.
- In a small non-stick pan, melt a little butter over medium heat. Pour a little crepe batter into the pan and then quickly swirl the pan to coat the bottom in a thin layer of batter.
- Cook a few minutes until crepe bubbles and bottom is lightly browned. Flip crepe with the corner of a offset spatula or fingers. Cook on the other side until browned slightly. Makes about 12, and the recipe can be doubled for a bigger crowd.
Nutrition
With homemade perfect French crepes, life really is a party!
More Dessert Inspiration
You might also like our Crepe Dessert Buffet here.
Also check out Breakfast Picnic here.
You might also enjoy Jelly Donut Pancakes here.
dnr says
The buffet worked out great, everyone gets to come up with their own favourite combinations of toppings. I did do a really large group buffet with them once -like about 35 people. I made the crepes ahead of time, in chocolate and vanilla, and just re-warmed in the microwave before serving and it worked out great too.
Good Luck!
D says
How did the buffet set-up work out? I'm hosting my first crepes party next weekend, and I'm open to any tips you may have. 🙂