Easy French Crêpes Recipe

This is the easiest French Crêpes recipe ever! The crêpes come out light and spongy, just like they do in France. With only 3 ingredients and a non-stick pan you can have delicious crêpes to serve for brunch or a special breakfast.

I suggest serving the crêpes with my Easy Fresh Fruit Compote Recipe - in just a few minutes you will have delicious fresh fruit compote to drizzle over the crêpes. You will also love my Lemon Sugar Crêpe recipe for a South of France twist.

I love crêpes because they are fun and festive, they bring joy to my daughter's face and my husband loves them just as much. As a child, my mom would make the best crêpes and as we got older she taught us the recipe that she learned from her mother, my Quebeçoise "Nanny", Alice Aubin.

These crêpes are perfection. Light and a little spongy, they are great on their own or simply topped with butter, granulated sugar, a squeeze of lemon juice or some fresh berries and Chantilly cream. The Canadian in me loves to drizzle real Maple Syrup over the top...miam!

Equipment Needed

A Crêpe pan (with a shallow rim) is ideal, but a regular non-stick frying pan works well too. As long as your pan is non-stick you will be fine.

A thin offset spatula like this one is made for icing cakes but is so helpful for flipping the Crêpes.

Ingredients

• My grandmother's Crêpes are truly as easy to make as 1-2-3.
• 1 cup of all purpose flour
• 2 cups of Milk
• 3 large eggs

How to make crêpes

Batter

Whisk 3 large eggs in a bowl with 2 cups of milk in a mixing bowl. Sift 1 cup of Flour into the egg & milk mixture. Whisk together until you get a smooth batter. Add a pinch of salt to taste. For flavor I like to add in some lemon zest. Sometimes I will add half a teaspoon of pure Vanilla extract. A tablespoon of Grand Marnier would also make an excellent addition.

Feel free to add the flavoring you wish for these yummy sweet crepes but they are also yummy without.This batter is excellent when it sits over night (top with plastic wrap and leave in the fridge) but honestly, I rarely have the foresight to do this. Most times I whip up the Crêpe batter right before eating.

Cook

Prepare a Crêpe pan (or simply a nonstick skillet) with a pat of butter on medium heat and then spoon a small ladle full of batter into the center of the pan as you swirl the pan in a circular motion to make a very thin pancake. There should be just a paper thin layer of batter over the pan. When the batter starts to bubble, it is time to give a quick flip with a spatula (an offset spatula works great for this). Cook until lightly browned. Don't worry if the first crepe doesn't turn out perfectly, adjust the temperature of the pan and forge ahead. If your butter gets too dark, simply wipe it up with a paper towel, let the pan cool and start again.

Also there is no need to worry if the edges of the crepe are not perfectly round. My trick is to fold each crepe into a triangle before serving and no one is the wiser if your crepes are different sizes or misshaped!

I like to have 2 pans going at the same time for efficiency . Pile up the cooked Crêpes as you go on a cookie sheet in the oven (set to the lowest heat possible) so that they stay hot. I like to add a fresh pat of melted butter to the pan for each Crêpe.

This recipe makes about 10-12 Crêpes and can easily be doubled or tripled!

Bon Appétit!

Serve once you have made Crêpes with all the batter so that you can actually sit and enjoy with your family. For an extra special treat, serve with Le Chef's Wife Easy Fresh Fruit Compote.

How to serve

Serve once you have cooked crêpes with all the batter so that you can actually sit and enjoy with your family.

For an extra special treat, serve with Le Chef's Wife Easy Fresh Fruit Compote. I like to spoon about ¼ of a cup of compote over each plate. My favorite crêpe fillings are blueberry, peach or strawberry compote. My kids are big fans of Nutella!

Crêpes are also delicious topped with whipped cream.

Variations:

Lemon Sugar Crêpes are so easily made with this recipe by adding lemon zest to the batter and topping with fresh lemon juice and granulated sugar.

Crepes with homemade Chantilly Cream

Storage Instructions

Crêpes can be kept in the fridge in plastic wrap for up to 4 days or frozen for up to a month. To reheat, wrap in aluminum foil and put in a hot oven (350 degrees) for 10-15 minutes.

Other recipes you may love

Quick Easy Baguettes (Baking Baguettes for Beginners)

Simple French Toast Recipe

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 (5 and 2) and I have a full time job in hospitality in addition to this blog. I strongly believe that busy people deserve to eat well at home.

We were just 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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French Crêpes Recipe

★★★★★ 5 from 3 reviews

• Author: lechefswife
• Prep Time: 5 minutes
• Cook Time: 20
• Total Time: 25 minutes
• Yield: 2-3 people 1x
• Category: french, crepes, breakfast
• Cuisine: french

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Description

The easiest French Crêpe recipe ever! Fun for the entire family to make together and so delicious. Serve with Le Chef's Wife Easy Fresh Fruit Compote.

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Ingredients

Scale 1x2x3x

• 1 cup of Flour
• 2 cups of Milk
• 3 large eggs
• pinch of salt
• lemon zest or ½ tsp vanilla extract

Cook Mode Prevent your screen from going dark

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Instructions

1. Whisk 3 large eggs in a bowl with 2 cups of milk.
2. Sift 1 cup of Flour into the egg & milk mixture.
3. Whisk together until smooth.
4. Add a pinch of salt to taste.
5. For flavor I like to add in some lemon zest. Sometimes I will add half a teaspoon of pure Vanilla extract. A tablespoon of Grand Marnier would also make an excellent addition. Feel free to add the flavoring you wish but they are also yummy without. 
6.  
7. How to cook the Crêpes
13. Prepare a Crêpe pan (or simply a non-stick frying pan) with a pat of butter on medium-low heat and then spoon a small ladle full of batter into the center of the pan as you swirl the pan around to make a thin, round Crêpe.
14. There should be just a paper thin layer of batter over the pan. When the batter starts to bubble, it is time to give a quick flip with a spatula.
15. Cook until lightly browned. I like to have 2 pans going at the same time for efficiency .
16. Pile up the cooked Crêpes as you go on a cookie sheet in the oven (set to the lowest heat possible) so that they stay hot.
17. I like to add a fresh pat of butter to the pan for each Crêpe.
18. This recipe makes about 10-12 Crêpes and can easily be doubled or tripled.

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Notes

This batter is excellent when it sits over night, but honestly, I rarely have the foresight to do this. Most times I whip up the Crêpe batter right before eating.

Keywords: crepes , french crepes, crêpes, french crêpes, brunch