French Crêpes as Easy as 3-2-1 – Perfect for Bastille Day!
There’s something about French crêpes that instantly evokes celebration. Light, lacy, and endlessly versatile, crêpes are a staple in our home for a weekend brunch, but especially on Bastille Day. Whether served sweet crêpes or savory crepes, their delicate texture and buttery flavor bring an effortless elegance to the table, just as you would find in a Parisian café or from street vendors in the streets of Paris during a joyful celebration of Bastille Day.
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Crêpes are one of those beautiful traditions that feel both everyday and exceptional. Crêpes bring back memories of laughter at the kitchen table, powdered sugar dusting the air, and the joy of choosing our favorite filling. It’s a family recipe I now share with my own young kids.
In our family, this simple crêpe batter recipe has been passed down for generations from my mother and grandmother. It follows the most classic of main ingredients—3 eggs, 2 cups of milk, 1 cup of plain flour. No resting time. No fancy techniques. Just pure, uncomplicated French food at its best. It’s an easy recipe that invites creativity and comfort all at once. Perfect for busy people who still crave the joy of home cooking.
Other French Brunch Recipes you will love:
A Family Tradition, Elevated
This year, I gave my beloved recipe a little upgrade with the Le Creuset crêpe pan from Sur La Table, and it truly made all the difference. The pan's even heat distribution and non-stick pan surface allowed me to flip the thin French pancakes effortlessly. The results? Thin, buttery cooked crêpes that release from the pan with grace. The surface heats perfectly over medium heat, giving that delicate golden brown edge and smooth texture that makes you feel as if you’re cooking in a French café.
Using the right crêpe pan can transform the entire experience. With the Le Creuset Crêpe Pan, each crêpe feels like a little luxury. The result is absolutely professional—you would think you are a Chef. It toook a few tries to get the technique right (I share my tips below), but once I did, each crepe came out perfectly.
Ingredients:
Recipe makes about 8–10 crêpes and serves 2–3. Double the recipe if in doubt—crêpes reheat beautifully the next day!
- 3 large eggs
- 2 cups whole milk
- 1 cup all-purpose flour
- 1 teaspoon pure vanilla extract (optional, but lovely)
- 3 tablespoons butter (for greasing the pan)
Toppings:
- 1 cup blueberries
- 1 cup raspberries
- 2 cups cold heavy cream + ⅔ cup icing sugar, whipped into Chantilly Cream (click for full recipe)
These toppings are more than delicious—they create a subtle nod to the French flag: bleu, blanc, rouge. A simple, meaningful touch for your Bastille Day celebration.
You can, of course, get creative with toppings. Melted milk chocolate for a crêpe au chocolat, a drizzle of honey, or a sprinkling of lemon sugar (like these Crêpes au citron) are all delightful. If your celebration leans more indulgent, a swirl of Nutella or a spoonful of salted caramel sauce wouldn’t be out of place. These sweet crêpes are always a favorite. Try serving them with ham, button mushrooms, or caramelized onions for a savory crepes twist. For those craving more richness, consider a dash of grand marnier to the mix
Instructions:
- Make the Batter:
In a large mixing bowl, whisk together the eggs and milk. Sift in the flour and whisk until smooth, no lumps! Add vanilla extract, if using, for a beautiful aroma and depth of flavor. - Heat the Pan:
Warm your crêpe pan over medium heat. Add a small dab of butter and swirl it around the surface. - Cook the Crêpes:
Pour about ¼ cup of batter into the center of the pan. Immediately spread it out using a wooden crêpe spreader, working quickly and gently in a circular motion. The key is a feather-light touch! - Flip with Confidence:
When the edges begin to lift and the surface is bubbling slightly, gently flip the crêpe using the wooden spatula. Cook for about 30-45 seconds on the other side, then transfer to a plate. Repeat with the remaining batter, adding more butter as needed.
To Serve: Bleu, Blanc, Rouge 🇫🇷
For a festive Happy Bastille Day presentation, I love to serve these French crêpes topped with a generous dollop of soft, silky Chantilly cream and fresh berries—blueberries, raspberries, or whatever looks most vibrant at the market that day. The lightness of the cream with the sweetness of the berries pairs beautifully with the buttery crêpe base.
Keep the toppings simple, or let guests build their own. A crêpe bar is a wonderful idea for a relaxed gathering—a spread of fresh fruit, jams, lemon sugar, and even Nutella invites everyone to customize their own petite crêpe française.
Pair your crêpes with a sparkling St-Germain Spritz or a Kir Royale for a delightful Bastille Day brunch or apéro. Add a chilled bottle of rosé, some French music in the background, and a little lavender on the table for an ambiance that feels like Provence, even from your own kitchen.
Final Tip:
This 3–2–1 crêpe recipe has been in my family for generations—shared with love by my Grandmother, and now made even easier thanks to the elegant Le Creuset Crêpe Pan. Whether for a Sunday morning, a sweet finish to brunch, or as the star of your Bastille Day celebration, these crêpes are always a hit.
Simple to make, elegant to serve, and endlessly adaptable, it’s the kind of home cooking that brings people together. Perfect for busy people who still want to enjoy the rituals of French living and discover new recipes through cooking classes and shared stories from Anina Belle.
Bon appétit et happy Bastille Day!
Absolutely! While my 3-2-1 batter doesn’t require resting time, you can prepare it a few hours ahead or even the night before and store it in the fridge. Just give it a full whisk before using.
A good-quality nonstick skillet will do just fine. Look for one with low sides to make flipping easier. The key is even heat and a well-greased surface with a touch of melted butter.
You're not alone! In France, we say the first crêpe is always the test. It helps season the pan and tells you if your heat is just right. Don’t give up—the second one is always better!
Yes! Let them cool completely, then stack with parchment paper between each crêpe and place in an airtight container or freezer bag. Reheat gently in a pan or microwave.
The classics are lemon sugar, strawberry jam, Nutella, and of course, au chocolat. For special occasions like Bastille Day, I love berries and Chantilly cream—the colors of the French flag on a plate.
ABOUT LE CHEF'S WIFE
Bonjour! I am Anina Belle. I translate the fancy cooking of my Michelin-star trained French Chef Husband, Le Chef, into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (7 and 4) and I work full time in addition to this blog. I strongly believe that even busy people deserve to eat well at home.
Look inside our Kitchen with this Washington Post Article. We were recently featured on the TODAY SHOW for our recipes of French Onion Soup Gratinée and Moelleux au Chocolat. You can watch our full segment here:
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Crêpes for Bastille Day: A French Celebration at Home
Description
Celebrate Bastille Day with elegant simplicity. These classic French crêpes, made with a cherished family 3-2-1 recipe, are light, buttery, and endlessly versatile. Whether topped with berries and Chantilly cream or simply enjoyed with a sprinkle of sugar, they bring the joy of French home cooking to your table—no resting time, no fuss, just the beauty of tradition.
Ingredients
Recipe makes about 8–10 crêpes and serves 2–3. Double the recipe if in doubt—crêpes reheat beautifully the next day!
-
3 large eggs
-
2 cups whole milk
-
1 cup all-purpose flour
-
1 teaspoon pure vanilla extract (optional, but lovely)
-
3 tablespoons butter (for greasing the pan)
Toppings:
-
1 cup blueberries
-
1 cup raspberries
-
2 cups cold heavy cream + ⅔ cup icing sugar, whipped into Chantilly Cream
-
Optional: a sprinkle of brown sugar for a caramelized touch
Instructions
Whisk together the eggs and ¾ of the milk until smooth. Sift in the flour and whisk again, then add the rest of the milkand vanilla extract. No need to rest the batter—though 15 minutes doesn’t hurt.
Warm a nonstick skillet or crêpe pan over medium heat. Swirl in a dab of melted butter.
Pour in ¼ cup of batter and spread evenly. The first crêpe may be your test.
Flip once the edges lift and bubbles form. Cook the second side for 30–45 seconds. Stack on a warm plate.
Notes
This 3–2–1 crêpe recipe has been in my family for generations—shared with love by my Grandmother, and now made even easier thanks to the elegant Le Creuset Crêpe Pan. Whether for a Sunday morning, a sweet finish to brunch, or as the star of your Bastille Day celebration, these crêpes are always a hit.
Other French Brunch Recipes you will love:
Lia says
I made these for the first time this morning and couldn’t believe how easy it was. They came out thin, soft, and perfectly golden. Added a touch of vanilla and it was amazing!