This is a traditional recipe for crepes, with the addition of cream making them richer and softer. These classic French pancakes are versatile and can be filled with sweet and savory fillings.
Basic recipe
I've been making these French crepes my whole life.
Growing up, crepes with dulce de leche were a regular dessert at my house. We also used them to make cannelloni instead of pasta sheets, as it was faster and easier.
The original French crêpes recipe uses simple ingredients. The liquid is milk, and it doesn't have cream. However, adding a small amount results in richer and better pancakes.
I use them frequently to make pancakes with dulce de leche and this savory crepe cake (pancake tower, we call it) for Christmas.
They can handle sweet fillings like Nutella or berries and cream to savory ones like ham and cheese, spinach and ricotta or chicken.
FAQ
Let the batter rest for at least 1 hour before using it. It can be made up to 8 hours before you plan to make crêpes. The flour will hydrate and meld with the rest of the ingredients, resulting in a softer pancake with a more complex flavor.
They use basically the same ingredients, but the crepe batter is much thinner. So you don't get those fluffy pancakes, but a very pliable, thin one that's great to fill and roll.
Sweet: use dulce de leche, Nutella, fresh fruit or berries and whipped cream, sweetened whipped ricotta or cream cheese with blueberry sauce, chocolate ganache or caramel sauce. A good idea is to experiment with your favorite American pancakes flavors.
Savory: any filling for taquitos, enchiladas, cannelloni and tacos can work for these crepes. Make filled triangles with smoked salmon or gravlax, ham and prosciutto or ham, cheese with mushroom gravy or sauce, to give some examples.
Ingredient list
- All-purpose flour.
- Salt.
- Eggs: fresh, large.
- Milk: I use whole milk, but reduced fat also works.
- Cream: heavy, whipping or heavy whipping. It adds richness.
- Unsalted butter.
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Steps to make crepes
For sweet crepes, you might want to add a few drops of vanilla extract to the batter.
Thick batter
When you stir the eggs into the dry ingredients, it will be a very thick mixture. It will thin out with the addition of the wet ones.
Milk + cream
Add them slowly while you whisk to integrate. This way, they're easier to incorporate.
The final batter is much thinner than the regular pancake batter.
Vintage Kitchen Tip
Let the crepe batter rest for one hour. This allows the liquids to hydrate the flour resulting in soft and tender pancakes, with a better flavor.
Griddle or skillet
There are special crepe skillets and they're recommended if you make them often. They have the perfect size and a non-stick finish.
I use about ¼ cup of crepe mixture for each one.
Cooking crepes
Pour a thin layer and do a test run so you know how much batter your skillet can handle.
Just like regular pancakes, they will start to dry when they're ready to flip.
They won't have as many bubbles though.
Flipping
You can make them more or less golden, depending on your preference. I like them in between, as they tend to be softer.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Crepe batter: It's thin, and for best results, you must let it rest before using it.
- Crepe griddle: it's a recommended item if you make these thin pancakes regularly. You can buy an 8-inch crepe pan or griddle or a 10-inch crepe pan online.
- Refrigerating crepes: store them for a few days in an airtight container, separated with freezer sheets (or similar).
- Make ahead: you can freeze crepes. You must separate them individually with freezer sheets or you'll regret it when you try to separate them after thawing. And keep them covered in a freezer-safe container or bag.
Related recipes you might like:
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French Crepes (thin pancakes)
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Ingredients
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- 2 eggs
- 1 cup whole milk
- ⅓ cup heavy cream, or whipping or heavy whipping cream
- 1 tablespoon unsalted butter, to cook the crepes
Instructions
- In a bowl, stir ¾ cup all-purpose flour and ¼ teaspoon salt.
- Add 2 eggs and mix until you have a paste.
- Add 1 cup whole milk gradually while whisking. Integrate well. Do it little by little so there are no lumps. When you have a smooth mixture, add ⅓ cup heavy cream and stir to integrate.
- Let stand for 1 hour at room temperature.
- Heat the pancake griddle or non-stick skillet over low heat.
- Add a smear of butter before each crepe. Use about ¼ cup of preparation for each crepe. Do a test run to see how much batter your griddle allows and if you need to increase to medium heat. Adjust as you go along, just like with regular pancakes.
- Cook for 40 seconds to 1 minute on the first side; when the surface is filled with bubbles and the edges are firm, turn the crepe over and cook for another 15 to 20 seconds.
- Place them on a plate, stacking them irregularly so that it is easier to separate afterwards.
- They can be kept in the fridge, well wrapped in plastic for a couple of days or frozen, with dividers between each one, for 1 month.
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