Perfectly Thin Golden Crêpes

French crêpes are a traditional treat in many European countries, including Denmark where I live. I have baked these delicious thin pancakes countless times, perfecting my recipe for French crêpes over the years.

I love French crêpes because they are quick and easy to make and they are so versatile! They can be filled with a variety of toppings that change the flavor of the dessert completely. At the end of this post you can find tips for my favorite crêpe fillings.

My French crêpe recipe makes old fashioned, traditional French classic crêpes that are thin and golden, with the perfect texture for rolling or folding. They are fried in butter bringing out the most delicious flavors. You will want to double this recipe because they’ll be gone in no time!

My Best Tips for Baking French Crêpes

1. 1. Use real butter
      Always cook your crêpes with real butter, not butter blends with added oils and especially not pure oil, as it makes the crêpes overly greasy. Add a small bit of butter before cooking each crêpe instead of using a large amount at the beginning.
   2. Use a crêpe pan
      It’s ideal to use a pan designed for crêpes. Crêpe pans have an extra thin bottom with a coating that helps the crêpes release easily. They also provide consistent heat across the entire surface of the crêpe. If you can’t get your hands on one, use a regular frying pan.
   3. Pour the batter gradually
      Hold the frying pan in one hand while pouring the batter with the other, tilting the pan as you pour so the batter spreads evenly. Crêpe batter sets immediately on a hot pan, so tilt the pan while pouring, not afterward. Ensure the batter covers the entire surface, adding more if there are holes in the crêpe. It takes a little practice.
   4. Consider substituting cow’s milk
      For extra crispy crêpes, try substituting cow’s milk with soy milk. Soy milk has a bit more fat and less sugar than cow’s milk, giving the crêpes a fantastic texture and perfect cooking results.

Sweet or Savory Crêpes

Crêpes can also be used for savory meals. They pair perfectly with meat and vegetables. For example check out my recipe for these beef pancakes.

I basically use this same crêpes recipe for both sweet and savory crêpes. The only modification I make for savory crêpes is to omit the sugar and cardamom. You can also increase the salt slightly, but it’s not strictly necessary.

Ideas for Crêpes Filling

You can fill crêpes with almost anything, but here are some of my favorite fillings for sweet crêpes:

• Vanilla ice cream with strawberry jam
• Vanilla pastry cream with fresh berries
• Nutella and banana
• Lemon curd ice cream
• Vanilla ice cream, chocolate pieces, and raspberry sauce
• Stracciatella ice cream
• Fresh blueberries and powdered sugar
• Lemon cream
• Oreo ice cream

Recipe

Easy French Crêpes

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This is a classic recipe for thin, crispy, and delicious French crêpes cooked in butter. They pair perfectly with a number of sweet fillings, such as jam, vanilla ice cream, lemon curd or fresh berries.

Time: 45 minutes mins

Difficulty: Beginner

Yield: 12 large crêpes*

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Ingredients

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• 250 g all-purpose flour
• 1 tsp baking powder
• 3/4 tsp salt
• 2 tbsp sugar
• 1 tsp cardamom
• 5 dl milk**
• 4 eggs
• 100 g butter
• Butter (as needed for cooking)

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Instructions

• In a mixing bowl, whisk together the flour, baking powder, salt, sugar, and cardamom.
  250 g all-purpose flour, 1 tsp baking powder, 3/4 tsp salt, 2 tbsp sugar, 1 tsp cardamom
• Add the milk and eggs, and whisk the batter until smooth using a hand whisk or an electric mixer. Ensure there are no lumps.
  5 dl milk**, 4 eggs
• Melt the butter in a small saucepan or in the microwave and stir it into the batter just before cooking the crêpes.
  100 g butter
• Heat a crêpe pan over medium-high heat and cook the crêpes in butter. Flip each crêpe halfway through to cook both sides evenly.
  Butter

Notes

*1 portion of recipe makes approximately 12–15 large crêpes or 15–17 medium-sized crêpes, depending on their thickness and the size of your pan.

**You can use cow's milk or unsweetened soy milk. Soy milk gives a crispier and more golden result.

Freezing: The crêpes can be frozen for up to 3 months.

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