Parisian Crepes - A Classic French Crepe Recipe

My Parisian Crepe Recipe is made with just 6 simple ingredients, but it whisks me back to my days abroad every time I make it. Whether you're in the mood for something sweet or craving a savory bite, these traditional French crepes are the perfect canvas. 

My journey with crepes began during my enchanting time living in France, where these thin, delicate delights captured my heart. The memories of strolling through the cobbled streets of Paris, crepe in hand, are as vivid as ever. After much trial and error in the years since during my time at Pastry School, I've perfected the art of making the Parisian crepes this side of the Atlantic! 

This classic French crepe recipe is also the perfect canvas for all your cravings. Imagine them enveloping a heavenly mix of Bavarian cream and cherry compote, stuffed to the brim with homemade Nutella or lemon curd and fresh strawberries, or hosting a savory medley of cheese and herbs with a slice of ham. Adding fresh berries, a bit of butter, fruity jam or sweet fillings of any kind!

They're also lovely with nothing more than a dusting of powdered sugar or a drizzle of maple syrup. No matter how you dress them up, they're sure to bring a taste of the City of Lights straight to your kitchen.

⭐ Why You’ll Love This Parisian Crepe Recipe 

This is bound to become a cherished addition to your recipe collection. Here’s why it’s quite possibly the best crepe recipe ever:

• Authentically French: This recipe churns out crepes that taste just like the ones I ate every day when I lived abroad in France!
• Super Simple: You don't need a pantry full of items or any fancy gadgets. Just simple, everyday ingredients that come together to create marvelously thin, delicate circles of carby goodness.
• Flavor For Days: Whether you're craving something sweet or savory, light or hefty, these crepes have got you covered. The filling possibilities are endless!
• Perfect for Any Occasion: Whether it's a lazy Sunday brunch, a fancy dinner party, or a quick weekday breakfast, crepes fit right in. They're as easy to dress up for a special occasion as they are to keep simple for a casual meal.
• Family-Friendly Fun: Kids love to help with the mixing, pouring, and of course, the eating! It’s a wonderful way to introduce them to new flavors and the joys of cooking.

🍴Ingredients 

As I mentioned earlier, the beauty of this authentic crepe recipe is that its made with just a handful of ingredients you likely already have on hand. Here’s what to grab:

• All-Purpose Flour - Plain white flour is all you need!
• Salt - A little salt improves the buttery flavor without overpowering it. I recommend using fine sea salt or kosher salt rather than iodized table salt, which has a slightly bitter undertone.
• Eggs - I use large eggs in this recipe, so if you’re using liquid eggs from a carton, you’ll need a scant __ cups. 
• Milk - I prefer using full-fat dairy for the richest flavor. That said, you’re welcome to use the dairy or unsweetened, unflavored plant-based milk of your choosing. 
• Unsalted Butter - Adding melted butter to the batter gives these crepes an added layer of richness. You’re welcome to use olive oil instead, especially in savory applications. 
• Water - Use filtered water if possible!

See the recipe card below for a full list of ingredients and measurements.

⏲️ Substitutions & Variations

While I think this is a French crepe recipe Julia Child would be proud of, there are plenty of ways for you to make it your own. Here are a few ideas to get you started:

• Gluten-Free: Swap out the regular flour for your favorite all-purpose cup-for-cup gluten-free flour blend, preferably one with xanthan gum. Just don't forget to let the batter rest for at least 30 minutes before pan-frying to allow the flour to rehydrate properly.
• Dairy-Free: Substitute the milk with your preferred plant-based alternative; just be sure to use an unsweetened and unflavored variety to keep the authentic taste intact. For the butter, you can use either vegan butter or swap in oil instead.
• Fillings Galore! This is where you can really let your imagination run wild. The versatility of crepes means they pair beautifully with a wide array of fillings. For a sweet treat, consider the classic combo of lemon juice and sugar, use jam and cream cheese frosting, or go nuts and make creme brulee crepes with pastry cream. If savory is more your speed, try traditional French crepe fillings like ham and cheese with a dollop of dijon mustard, sautéed mushrooms and creamed spinach, or a breakfast-y mix of scrambled eggs and smoked salmon. Have fun mixing and matching. And, once you create your own signature crepe, don't forget to snap a pic and tag me in it so I can cheer you on!

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

📖 How To Make Authentic French Crepes: Step-by-Step Instructions

Making Parisian-style crepes is easier than you might think. Here’s how it’s done:

Step 1: Mix and Rest. Mix together the ingredients in a bowl with a whisk until smooth. Rest the Batter for 20-30 minutes at room temperature. 

Step 2: Cook. Pour a small amount of batter into the center of the pan, swirling it around to spread it thinly.

Step 3: Cook & Cool until the bottom turns light golden, then flip it carefully to cook the other side for a short duration.

Step 4: Stack the cooked crepes on a serving plate as you continue to cook each crepe. Serve the crepes with your favorite fillings.

👩🏻‍🍳 Expert Tips

Here are some expert tips to ensure your crepe adventure comes out perfectly every time:

• Batter Consistency: Aim for a batter that’s viscous and smooth, similar to heavy cream. If your batter is too thick, your crepes will be doughy; too thin, and they'll tear easily. Adjust with a little extra flour or milk if necessary.
• Rest the Batter: This might be the hardest part – waiting! Letting the batter rest for at least 30 minutes allows the flour to fully absorb the liquid and gives the gluten a chance to relax. This results in tender, more pliable crepes.
• Non-Stick Pan is Key: Use a good non-stick pan or a well-seasoned crepe pan to make flipping and removing your crepes a breeze. 
• Goldilocks Temperature: Ensure the pan is properly heated before pouring in the batter. Finding the right heat level is crucial. Too hot, and the crepes will cook unevenly and too quickly. Too cool, and they won't develop that lovely, light browning. Aim for a medium heat and adjust as you go.
• Work Quickly: Once you pour the batter into the center of the pan, immediately tilt and swirl the pan to spread the batter thinly and evenly. The goal is to cover the bottom of the pan with a thin layer of batter.
• Thin is In: Remember, crepes are supposed to be thin. Resist the temptation to make them too thick — they’re not like American pancakes. If you find your crepes are too thick, use less batter or spread it out more thinly.
• Gentle Flip: Be gentle when flipping your crepes. They're delicate! Wait until the edges start to lift slightly and the bottom is lightly golden, then use a spatula to gently flip them over.
• Keep Them Warm: As you cook the crepes, stack them on a plate and cover with a clean kitchen towel or keep them in a warm oven. This keeps them soft and warm until you're ready to serve.
• Practice Makes Perfect: Making perfect crepes might take a bit of practice. Don’t get discouraged if the first few aren’t perfect – they will still be delicious. With each crepe, you’ll get the hang of the right batter consistency, pan temperature, and flipping technique.

💭 Recipe FAQs

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