French Crêpes, a thin, melt in your mouth kinda pancake

French Crepes recipe

French Crêpes are very thin delicate pancakes. They are not sweet, but instead savory. Unlike pancakes, Crêpes have a very smooth batter, mostly achieved with a hand mixer, but whisking in a bowl can do the job. The batter can be made the night before, or let rest in the bowl at least an hour at room temperature before frying in the pan.

  • Preparing crepes, eggs, flour
  • Mix batter with hand mixer for crepes
  • heating pan for crepes
  • Spreading crepes in pan
  • frying Crepe in pan
  • Professional crepe maker
  • Crepes on Plate
  • French Crepes on serving platter

You can use a pan, but if you desire and make it often, you can order a Crêpe maker here

French Crêpes

French Crêpes
Category: Main meal, Appetizer, Dessert
Cuisine: French
Prep Time: 1 hour, 15 minutes
Cook Time: 3 minutes

Not your usual breakfast food. Can be eaten as a main meal, appetizer or dessert


  • 1 cup all-purpose flour
  • 1 pinch of salt
  • 2 large eggs
  • 3 Tablespoons melted butter
  • 3/4 cup milk
  • 1/2 cup water


  • Pour flour and salt in a large bowl and make a well in the center, then add the eggs and the 2 tbsp melted butter. Slowly start to pour in the milk and water and mixing as you pour. To keep the batter smooth, stir vigorously. Cover the bowl and let sit for at least 1 hour. The batter will keep up to 2 days in the refrigerator.
  • Heat a 15 cm/6-inch crêpe pan and grease with 1 tbsp butter (or oil).
  • Pour in a ladle of dough by tilting the pan in all directions to distribute the dough well, or spread with spatula..
  • Heat until the surface is cooked, then flip the pancakes and cook the other surface for about a minute, or until the crepe becomes lightly blonde. Proceed the same with the remaining batter.
  • Stack the crepes onto a plate, and serve with your favorite topping.


Spread with your favorite topping, for example butter and sugar, jam, or melted chocolate. I myself like fried mushrooms with onions in a creamy sauce as filling. Mushroom as a filling: When in season Pfifferlinge (Chanterelle) mushrooms can be used used. But champignons or others can take their place. I found some exotic mushrooms at Lidl. Saute Parsley, onions and mushrooms for 3 minutes, add 1 cup of vegetable or chicken broth. Add a 1/2 chicken cube. Mix 1 tbsp flour and 1 tbsp corn starch with a little water and thicken the sauce. let boil for 2 minutes. Add 1/2 cup of whole cream (or 1 tbsp. sour cream) and season with dash of salt, pepper and nutmeg. Remove from heating element and pour in in a spritz of wine and/or lemon juice to taste.

Nutrition information

4 to 5 Servings
Serving Size: 4

I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with, or I tasted while traveling in Europe. Disclosure: As an Amazon Affiliate I earn a small commission if you click through and make qualifying purchases with no additional cost to you.

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