Craving melt-in-your-mouth crepes? Sweet French Crepes are the perfect, elegant yet easy dessert recipe. These homemade crêpes are ultra-thin, with buttery crisp edges. It’s surprisingly quick and easy in just 30 minutes, this is a recipe that the whole family will love! Serve the crepes with any jam, fruits, Nutella, or tasty savory, you choose!

This easy French crepes recipe is very versatile as a sweet or savory option for breakfast, brunch, lunch, dinner, or even dessert! perfect for a last-minute breakfast or a delightful afternoon snack. Soft, buttery, versatile, and insanely delicious, what’s not to love about crepes?
Whether you’re crafting sweet crêpes filled with Nutella and strawberries or savory ones filled with cheese and ham, mastering the art of making soft French crêpes will elevate your cooking repertoire and delight your taste buds.
History of Crepes
Crêpes have been beloved thin pancakes in France for centuries. They likely originated in Brittany around the 12th century. The name “crêpe” derives from Latin and describes their wavy texture. Initially, people crafted them using buckwheat flour because it was readily available. They quickly became a hit among common folks due to their affordability and versatile fillings. As time passed, crêpes gained fame throughout France and beyond. Although typically made with wheat flour nowadays, there are countless ways to enjoy them – from savory fillings like cheesy ham to sweet indulgences such as Nutella or fruit jam.
Renowned for their softness, deliciousness, and flexibility in fillings, crêpes offer endless culinary possibilities. Whether opting for classic savory combinations like ham and cheese or exploring sweet alternatives like chocolate spread or fruity jams, the choices are limitless.
Crepes Vs Pancake, What is the difference?

What sets crepes apart from pancakes? Crepes are distinguished by their larger, thinner, and more delicate nature compared to pancakes. This difference arises from the thinner batter used for crepes, which lacks any leavening agent, resulting in a flat texture without the fluffy consistency associated with pancakes. Although crepes share a similar taste profile with pancakes, their texture is notably less airy.
In the UK, pancakes closely resemble crepes but tend to be slightly thicker. However, both French crepes and UK pancakes utilize a similar batter devoid of any leavening agent. Now, let’s delve into the simplicity of crafting classic French crepes, along with some expert tips. Crepes also called as pancake cousins, they both delicious. So, if you ask me what to choose? I’ll answer both instantly. I made mini pancake, in case you want to make a pancake too!
Overall, while crêpes and pancakes share some similarities, such as being made from a batter cooked on a griddle or skillet, they differ significantly in terms of ingredients, texture, and serving style, reflecting their distinct cultural origins and culinary traditions. Let’s make These homemade French crepes that ultra-thin, with buttery crisp edges!
Ingredients of French Crepes

- Whole milk; Milk makes a difference in the taste of crepes. You can use 2% or full-fat milk for best results as it adds a good amount of fat and flavour to the batter. You can also use plant-based milk instead. Water can be used as well, the cold water results in extremely light and tender crêpes. but I prefer to use milk or a mix of water and milk.
- Eggs; They bind the ingredients of the batter together but also add flavour and richness. Make sure they are at room temperature.
- All-purpose flour; Provides structure to the batter. Use plain (all-purpose flour), not self-raising flour as no leavening agent is needed. The aim is flat, delicate pancakes, not thick fluffy pancakes. Or if possible, you can use buckwheat flour.
- Melted butter; Adds flavor, keeps the crêpes soft, and helps to prevent the crêpes from sticking to the pan. I recommend unsalted so that you can control the amount of salt necessary, especially if making sweet crêpes. Alternatively, use vegetable oil, canola oil, coconut oil or avocado oil.
- Salt; A pinch of salt enhances the overall flavor. These French crepes will taste very bland without salt.
- Sugar; I add only a little for just a touch of sweetness. Feel free to double the quantity of sugar if for prefer sweet crêpes. Omit the sugar if making savory pancakes.
- Vanilla extract; A touch of vanilla extract adds a subtle sweetness and a warm, fragrant note to the crepes, especially when paired with sweet fillings.
Topping
- I make sweet crepes today, so I add some fruits such as bananas, strawberries (add a burst of sweetness and tartness to the crepes), and Chocolate Spread (Nutella or any other chocolate spread is a popular and decadent sweet crepe filling.) Feel free to add vanilla extract, lemon or orange zest, or orange blossom water to add another layer of amazing flavor to the crêpes. Whipped cream, fruit jams, cinnamon sugar. If you intend to make savory crepes, you can add chopped herbs such as dill, parsley, or chervil or incorporate parmesan cheese into the batter savory fillings like ham and cheese, roasted vegetables and goat cheese, or smoked salmon with cream cheese. The possibility is countless

Instructions of French Crepes
Create the Batter

First thing first, whisk Wet Ingredients: Grab a measuring cup and whisk together the milk, eggs, and melted butter. whisk vigorously to combine them well.
Secondly, Gradually add the sifted flour, vanilla extract, and salt to the wet ingredients. Whisk constantly until just combined. A few small lumps are not a problem, but avoid overmixing. Overmixing can lead to tough crepes.
If you want an extra smooth batter, pour it through a fine-mesh strainer into another bowl. This step removes any larger lumps that might have formed.
Cover the bowl with plastic wrap or a clean kitchen towel and let the batter rest for at least 20-30 minutes at room temperature. This allows the gluten in the flour to relax, resulting in a thinner and more elastic batter that spreads easily.

Cooking Up:

Grab your non-stick skillet and place it over medium-low heat. When the pan is just warm to the touch, add a pat of butter and swirl it around to coat the bottom. If your pan isn’t non-stick, you might need a bit more butter for each crepe.
Pour and Swirl: For each crepe, use a ladle to pour about 1/4 cup of batter into the hot pan. Tilt the pan slightly to swirl the batter and ensure an even distribution.
Cook and Flip with Confidence: Let the crepe cook for about 1-2 minutes, or until the edges start to brown and the bottom looks cooked through. Use a spatula to gently loosen the edges. Then, with a flick of the wrist (or a careful lift with your spatula), flip the crepe over.
Cook the Other Side: Cook the crepe for another 30-60 seconds on the other side, or until lightly golden brown.
Slide the cooked crepe onto a plate. Now comes the fun part – filling time! Spread Nutella or your favorite chocolate spread on each cooked crepe. Top it off with a delightful combination of sliced bananas and strawberries. Enjoy your French Crepes masterpiece!

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French Soft Crepe
Ingredients
- 1 cup Whole milk
- 2 Eggs
- 1 cup All-purpose flour
- 4 tbsp Melted butter
- ¼ tsp Salt
- 2 tbsp Sugar
- 1 tsp Vanilla extract
Topping
- Banana
- Strawberry
- Chocolate Spread
Instructions
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Place the milk, egg, and melted butter in a measuring cup. blend until combined
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Add the flour, sugar, salt, and vanilla extract, and blend again until well-combined
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strain the batter to make sure any large dry clumps are gone
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place the batter in the fridge to chill for at least 20-30 minutes.
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heat a nonstick skillet over medium-low heat. when the pan is just warm, add a little bit of butter to the skillet until melted
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pour ¼ cup of batter into the center of the pan. then tilt the pan so the batter spreads out in a thin circle
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cook for 1-2 minutes until the crepe is golden brown around the edges and on the bottom side. flip the crepe and cook for an additional 1-2 minutes
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repeat that step until the batter is used up
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serving: spread chocolate spread on each crepe sheet and add banana and strawberry pieces
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