Crepes Recipe straight from a real French bakery, light and airy with tender edges and a soft bite. Fill with berries and cream or drizzle with warm Nutella for a tasty treat.
author’s note
A Crepe Recipe From A French Bakery!
Back in high school, we hosted the cutest exchange student from France. Her dad was a pastry chef at their family’s bakery, and of course, we begged for all their recipes.
The one we obsessed over most? Crepes. She showed us exactly how to make them and shared all her favorite ways to eat them. Safe to say, crepe nights became a regular thing. Like three times a week kind of regular.
Now I’m sharing a super straightforward step-by-step, all our go-to sweet and savory combos, and a few tips she taught us along the way.
Crepes Recipe Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Whole milk | 2% works. For richer, do half milk and half water for thinner crepes. |
| Eggs | Use large eggs. For extra tender, add 1 extra yolk. |
| All-purpose flour | For gluten-free, use a good 1:1 blend. |
| Sugar | Reduce or omit for savory. A touch of honey also works. |
| Unsalted butter (melted) | Ghee or neutral oil works. Cool before adding so it does not scramble eggs. |
| Salt | It makes flavors pop. Don’t underestimate it! |
| Vanilla | Skip for savory. Almond extract is a fun change. |
How To Make Crepes Recipe
- Blend: Combine milk, flour, sugar, salt, butter, vanilla, and eggs in a blender.
- Scrape: Scrape down the blender sides and blend a few more seconds if needed.
- Chill: Refrigerate the batter for at least an hour or overnight.
- Heat: Lightly butter a skillet. Heat it, pour batter, swirl to coat, flip when golden brown.
- Enjoy: Add fillings, fold in half, then in half again, or roll it up like a burrito or fold into triangles.
Quick Tip
One of the best parts of this recipe? It makes a bunch of crepes! Great for meal prep—they stay good in the fridge for 4–5 days. Just grab a few and make a fast breakfast (or snack) anytime.
Crepe Recipe Filling And Topping Ideas
- Sweet Crêpes
- Nutella: Nutella (or try my Nutella Crêpes recipe!)
- S’mores: Marshmallow creme, chocolate sauce, crushed graham crackers
- Berry: Whipped cream, fresh berries, vanilla sauceor blueberry syrup drizzle
- Savory Crêpes
- Garden Crêpe: Artichoke hearts, tomatoes, baby spinach, Parmesan
- Italian: Tomatoes, pesto, mozzarella
- Traditional Breakfast: Ham, scrambled eggs, pepper jack
- Egg & Cheese: Bacon, eggs, syrup drizzle, cheddar
chelsea’s recipe tip
My Top Tips For Success
- Chill the batter: Rest in the fridge so the flour absorbs the liquid. This reduces bubbles and makes a smoother crepes recipe.
- Warm the pan slowly: Let it heat gradually. Avoid using a hot burner.
- Add butter: Lightly coat the pan once. You don’t need to add more each time.
- Wait to flip: Flip when you see brown spots, golden edges, and a dry top.
- Swirl the batter: After pouring, swirl quickly to spread it into a thin layer.
More Breakfast Favorites:
Breakfast
Ham and Cheese Quiche
Desserts
Croissant Breakfast Bake
Muffins And Quick Breads
Healthy Chocolate Chip Muffins
Breakfast
Dutch Baby Recipe (German Pancakes)
