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French Crepe Recipe Guide For Perfect Sweet Crepes Every Time

This classic French crepe recipe delivers thin, soft, and slightly crisp crepes perfect for sweet fillings. Made with simple ingredients like flour, eggs, milk, and butter, these crepes cook in seconds and can be customized with endless toppings. Ideal for breakfast, brunch, or dessert, this foolproof method ensures you get perfect sweet crepes every time.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 ½ cups milk
  • 2 tablespoons melted butter
  • 1 tablespoon sugar (optional, for sweet crepes)
  • 1 teaspoon vanilla extract (optional)
  • Pinch of salt
  • Butter or oil for the pan

Instructions

  1. In a large mixing bowl, whisk together the flour and eggs.
  2. Gradually add the milk, whisking constantly to avoid lumps.
  3. Add the melted butter, sugar, vanilla extract (if using), and salt. Whisk until the batter is smooth and slightly thin.
  4. Let the batter rest for about 15 to 30 minutes at room temperature, or refrigerate if making ahead.
  5. Heat a nonstick skillet or crepe pan over medium heat and lightly grease with butter or oil.
  6. Pour about ¼ cup of batter into the pan, tilting and swirling to evenly coat the bottom.
  7. Cook for 1 to 2 minutes until the edges begin to lift and the bottom is lightly golden. Flip and cook the other side for another 30 seconds to 1 minute.
  8. Transfer to a plate and repeat with the remaining batter, greasing the pan as needed.
  9. Serve warm with your choice of fillings such as jam, Nutella, fruit, or whipped cream.

Notes

  • Rest the batter for at least 15 minutes to ensure a tender crepe.

  • Grease the pan lightly between each crepe to prevent sticking.

  • Use whole milk for a richer flavor, or substitute non-dairy milk for a lighter version.

  • Stack crepes with parchment if storing or freezing.

  • Blend the batter for a lump-free texture if you’re short on time.

  • These crepes pair beautifully with fruit, Nutella, whipped cream, or simple lemon and sugar.