French Crêpes Recipe

French  Crêpes

Image Credit: WC-CC

Original From the Joy of Cooking
with tips from DG Hudson

Makes 10-12 large crêpes OR 15-18 Medium

3 cups all purpose flour
2 tsp Salt
4 tsp baking powder
4 tbsp powdered sugar (can omit for savoury)

7-8 eggs* (more if med size)
2 2/3 cups milk
1 1/3 cups water
2 tsp vanilla

*I use 8 eggs.


Measure dry ingredients into a medium sized bowl.  Make a well in dry ingredients.  Pour in liquids. Beat with a whisk by hand, small hand mixer, or hand blender. You can use whatever tool preferred but try to get rid of most lumps of flour. Then cover with plastic wrap or a lid for the bowl and REST in refrigerator for 3-6 hours or overnight. (NO LONGER than overnight).

To make the crêpe: Grease skillet lightly with oil for each crêpe. Pour in or ladle a scoop* into the pan, quickly rolling or swirling the batter around the pan so it sticks to the side and thins out (I use a low rimmed soup ladle to pour the batter) Swirling should be done off the burner or the batter will start to cook before you have coated the pan. Quickly put the pan on the burner and keep the heat to a high medium temperature. You must watch the crêpe and loosen the edges with the spatula to flip it when it appears the edges are browning. (about 1 -2 min or less) Flip so the crêpe lands flat and cook perhaps a minute more. (*a scoop is about a 1/4 cup)

When both sides are slightly browned, flip the crêpe onto a tea towel, topped with paper towels to allow the steam to escape and the crepe to cool. As they cool, stack them between wax paper (cut squares the same size to put between before starting to cook them). See tips below for freezing.


'Resting the batter'- this is important to increase the elasticity, but don't overdo it, batter must be used the next day if it sits overnight. The minimum rest time is about 3 hours.

Recovery, if batter too thin after resting: add 1/3 cup flour and another egg, and beat into mixture until consistency seems thicker. No need for any further 'resting'.

For one meal, prepare half this quantity, that will make eight, approximately.

To freeze leftover unfilled crêpes, put a wax paper square as large as the crepe between each one. Stack on a large ceramic plate. Insert into a large freezer bag, pressing all air out of bag, and secure. Will freeze for 3 months, but use sooner if possible.

To track quantity: Note the number left on corner of the wax paper when you use some of the crêpes. It's a quick way without having to count them each time.

Each type stove will cook slightly different depending on whether you use a ceramic glass top, gas, electric or other stovetop. Judge your cooking time by how quickly or slowly the burner cooks the crepe. You want a light brown color on the first side, and cook a shorter time after flipping the crepe. (e.g., 2 min. 1st side, flip, cook 1 min. and take out of pan)

A supple wrist helps for flipping and swirling, but you get better with practice.


For sweet: whipped cream or Greek yogurt mixed with fruit of your choice or chocolate mousse, etc.  You can also sprinkle with icing sugar and lemon juice with berries on the side.

For savoury: create a white sauce (butter, flour, cream or milk) add dill, garlic or a mixture of your own to complement the meat/fish or vegetable (chicken, shrimp, spinach, mushroom). 

If you have any question about the crêpe preparation, leave a comment and I'll respond. Let me know if you have success as well. Bon appetit! Good luck!