Easy recipe for thin French Crêpes
You can find the whole recipe with tips and tricks below, but here are some facts why we love this recipe so much:
- thin, light, and delicious homemade crêpes
- fill them with a sweet or savory filling
- you can easily make them ahead and store them in a fridge or freeze them
- quick recipe, great for any day of the year
- so simple that kids can make them too
- no electric mixers needed, however, feel free to make the batter in a blender
Ingredients for easy homemade Crêpes
You will need 6 simple ingredients for this recipe. You can probably already find all of them in your pantry.
Milk - We always use full-fat cow's milk. But you can use oat milk, almond milk, or other plant-based milk you like.
Butter - It's so worth taking those extra 5 minutes to make brown butter, you won't regret it. It's easy to make and that nutty flavor makes these crepes so good. If you're in a hurry, use melted butter or substitute the butter with coconut oil or vegetable oil.
Flour - use all-purpose flour. Occasionally we like to make spelt crepes, especially if we fill them with homemade jam. Instead of all-purpose flour, feel free to use spelt flour, gluten-free white flour, or whole wheat flour.
Eggs - Use two medium-size eggs. This recipe won't work without the eggs.
Sugar - We usually use white sugar, but you can always use brown sugar, coconut sugar, or cane sugar. Or omit the sugar completely if you plan on filling them with meat.
Vanilla - Adds a phenomenal flavor. We love adding vanilla paste to the batter, but vanilla seeds work just fine too. Feel free to leave it out if you don't have it at home or if you're making savory crepes.
Should I add Seltzer or brandy?
Sure, you can. Optionally add two tablespoons of Seltzer to the batter if you want your Crêpes even lighter and thinner. Or you can mix in the same amount of rum, brandy, gin, Vin Santo or White Port. The alcohol will evaporate but the amazing flavor will enrich the crepes.
How to store and freeze Crêpes
You can store these Crêpes in three different ways. Store them at room temperature, place them in a fridge or freeze them.
Store them at room temperature for up to a day. Cover them with cling film or plate to prevent drying.
Store in a fridge for up to four days. Make sure to wrap the crepes tightly with cling film. Serve them cold or reheat in a preheated oven. Place the crepes on a plate, cover with another plate, and place in the oven. Heat for 4 - 6 minutes at 160 °C / 320 °F.
Store in the freezer for up to 2 months. Stack the crepes by placing a small sheet of parchment paper between each crepe. Place in a large freezer bag and place in the freezer for up to 2 months. Reheat by placing them at room temperature for about 20 minutes.
How to keep the crepes warm while cooking?
If you want all your crepes equally warm when serving, then place a saucepan with a little water over medium-low heat. Place a large plate over the saucepan and place the crepes on the plate while you cook the rest. This way they will stay warm.
How to flip a Crêpe
Master the crepe flipping by following this simple tip. When you can easily separate the edges of the crepe from the pan, it's time to flip it. The easiest way to do that is to use a spatula to release the edge of the pancake from the pan. Then gradually move the spatula to the center of the crepe, lift the crepe and turn to cook on the other side.
Thin or Thick?
When it comes to crepes, each person has their own preference. Some love the French, super-thin crêpes while others swear by the Austrian, thicker palatschinken.
Here are some tips and tricks on how much batter to use for a different pan size to get super thin crepes.
- 24cm (9½-inch) pan: Use approx. 45 ml or 1/4 cup - 1 tbsp of batter for 14 thin crepes.
- 26cm (11-inch) pan: Use approx. 60 ml or 1/4 cup of batter for 10 thin crepes.
- 30cm (12-inch) pan: Use approx. 70 ml or 1/3 cup - 1 tbsp of batter for 8 thin crepes.
Try these delicious pancake and crepe recipes too
- Dutch Pancake with Four Toppings
- Crepes with silky orange sauce (Crepe Suzette)
- Fluffy Pancakes
- Banana Oat Pancakes - No added sugar
- Fluffy Blueberry Pancakes with Kefir
- Banana Chocolate Chip Pancakes
METHOD
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brown butter
First, make the brown butter. Add butter to a saucepan and place over high heat. Leave the butter to melt, then cook for about 2 - 3 minutes over high heat, shaking the pan from time to time until the butter becomes light brown and has a nutty aroma.
TipThe brown butter makes these crepes nutty and special. However, feel free to skip this step and use melted unsalted butter instead. -
make the Crêpes batter
In a bowl whisk to combine all-purpose flour, sugar, a pinch of salt, vanilla, eggs, and melted butter (slightly cool). Add 2 - 3 tablespoons of milk. Whisk to get a thick mixture, then add 1/3 of the milk and whisk to get a smooth mixture. Pour in the rest of the milk and whisk into a runny, smooth mixture. Feel free to use a blender for this step.
TipOptionally set the mixture aside for 10 minutes. This will help the crêpes to cook easier. -
make the crêpes
Place a crêpe pan or a regular non-stick pan over medium heat. When the pan is hot, grease with butter, then pour in the batter. For a 20 cm (8-inch) pan, add about 1/4 cup of batter. Tilt and twirl the pan so the batter spreads evenly. Cook for a minute, then flip the crepe and cook for another 30 seconds or so. Transfer to a plate and continue cooking the rest of the crepes, making sure to grease the pan between each crepe. Serve with your favorite filling.
