Sweet French Crepes

Ingredients

• 60 g (½ cup)unbleached plain flour
• 1.25 ml (¼ tsp)salt
• 2eggs, lightly beaten
• 120 ml (½ cup)milk
• 15 ml (1 tbsp)cold water
• 14 g (1 tbsp)unsalted butter, melted and cooled slightly
• To tasteNutella and banana
• To tasteGrand Marnier
• To tastebutter (or lemon juice) and sugar
• To tastejam or fruit preserves
• To tastewhipped cream and berries
• To tastebananas and peanut butter
• To tastestrawberries and chocolate sauce
• To tastebutter and cinnamon
• To tasteicing sugar and maple syrup

Instructions

1. 1

   Mix the batter

   In a medium bowl, stir together the flour and salt. In a separate bowl, combine the beaten eggs, milk, water and melted butter. Add the wet mixture to the dry ingredients and stir until combined; the batter will be much thinner than typical pancake batter. Leave it to rest for 15 minutes.

2. 2

   Heat the pan

   When ready to cook, heat a 20 cm (8-inch) frying pan over medium-high heat and coat its base with a little butter. Pour in just enough batter to coat the base, tilting the pan so it spreads all the way across.

3. 3

   Cook the first side

   Cook for 1–2 minutes on the first side. If the pan is properly greased, a firm shake should loosen the crêpe when it is ready to turn.

4. 4

   Flip the crêpe

   Turn it over when the top is beginning to look dry, then cook the second side for a further 10–15 seconds.

5. 5

   Keep them warm

   Take the crêpe out of the pan and wrap it in a tea towel to keep it soft and warm. Grease the pan again if needed and repeat with the remaining batter.

6. 6

   Fill and fold

   To serve, put a layer of your chosen filling down the middle of a crêpe and fold the sides over it.

What are French crêpes?

Crêpes are thin pancakes associated with France, especially Brittany, where both sweet and savoury versions are enjoyed. Unlike thicker breakfast pancakes, they are made with a fluid batter that spreads into a delicate layer in the pan.

This version uses eggs and a short resting time for a tender, flexible result. The plain base works with a wide range of sweet fillings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 66 calories, 3g protein, 6g carbs, 3g fat.

The crêpe batter’s carbohydrates mainly come from the flour, while the eggs contribute protein and the butter and egg yolks provide most of the fat. These estimates cover the plain crêpes only, not the optional fillings; pair a serving with berries for fruit alongside your chosen topping.

A thin, simple batter

Flour and salt: mixing these first helps distribute the seasoning before the liquids go in.

Eggs and milk: beaten eggs give the batter its structure, while milk makes it pourable. Water and melted butter are stirred in with them, as directed.

Why the batter rests

Resting time: leave the mixed batter for 15 minutes before cooking. This gives the flour time to absorb some of the liquid and makes the batter easier to work with.

Consistency: expect a much thinner mixture than standard pancake batter. It should flow across the pan when you tilt it.

Getting the pan ready

Heat: use a 20 cm frying pan over medium-high heat, as in the method. Add only a little butter to coat the base so the crêpe can release cleanly.

Portion: add just enough batter to barely cover the base, then tilt the pan at once to spread it into a thin layer.

When to turn a crêpe

First side: cook for 1–2 minutes. Look for a top that is starting to appear dry, and check whether a firm shake releases the crêpe from the pan.

Second side: cook for only 10–15 seconds after flipping. The crêpes are thin, so they need little time on this side.

Choosing a filling

Fruit and spreads: banana with Nutella, strawberries with chocolate sauce, or bananas with peanut butter make more substantial fillings. Jam or fruit preserves are a quick option.

Simple finishes: try butter or lemon juice with sugar, butter with cinnamon, or icing sugar with maple syrup. Whipped cream and berries add a fresh, soft contrast.

Serving and keeping them soft

Warm stack: wrap cooked crêpes in a tea towel as you go to help keep them soft and warm while the remaining batter cooks.

Folding: place the filling down the centre and fold the sides over it. Add fillings just before serving so the crêpes remain easy to handle.

Recipe notes & tips

• Let the batter rest for the full 15 minutes before cooking.
• Tilt the pan as soon as you add the batter so it spreads into a thin, even layer.
• Use only a little butter to coat the pan base.
• Wait until the top begins to look dry before flipping.
• Wrap each cooked crêpe in a tea towel while you finish the batch.

Variations

• Nutella and banana: spread a thin layer of Nutella and add banana slices before folding.
• Jam and fruit: spoon jam or fruit preserves into the centre and add fresh fruit if you like.
• Lemon and sugar: use lemon juice and sugar for a bright, simple filling.
• Berries and cream: add whipped cream and berries just before serving.
• Peanut butter and banana: spread peanut butter over the crêpe and top with banana.
• Cinnamon finish: add butter and cinnamon for a warm, spiced option.

Common mistakes to avoid

• Batter too thick: remember it should be much thinner than typical pancake batter and spread when the pan is tilted.
• Uneven crêpe: tilt the pan as soon as the batter goes in, before it begins to set.
• Crêpe sticking: coat the pan base with a little butter and re-grease between crêpes if needed.
• Flipping too soon: wait until the top starts to look dry and the crêpe releases with a firm shake.
• Overcooking the second side: keep it to the stated 10–15 seconds after turning.

How to store

Keep leftover plain crêpes covered in the fridge and use within 2 days. Reheat briefly in a lightly buttered frying pan, turning once, until warm; add fillings after reheating.

Frequently asked questions