The Daily Whisk

Breakfast & Brunch

Crêpes

Thin, tender French crêpes made from a quick blender batter, with lacy golden edges. Fill them sweet or savory.

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A tall stack of thin golden crêpes
Photo: Crepes dsc07085 by David Monniaux, CC BY-SA 3.0, via Wikimedia Commons

Crêpes are thin, delicate French pancakes that can be sweet or savory. The batter is quick to make in a blender and needs to rest for 30 minutes so the flour can hydrate and any bubbles can settle. After that, it takes about a minute to cook each crêpe, and they keep well, so you can make a stack ahead of time.

Why this recipe works

  • A thin batter. It should be like heavy cream. A thin batter spreads easily and makes delicate crêpes.
  • Resting. Resting relaxes the gluten, which makes the crêpes tender rather than rubbery, and lets bubbles escape.
  • Melted butter in the batter. It adds flavor and helps stop the crêpes from sticking.
  • The right heat. Medium heat cooks the crêpe through and gives light golden spots before it tears or turns crisp.

How to swirl a crêpe

Lift the pan off the heat, pour the batter into the center and immediately tilt and swirl the pan so the batter covers the base in a thin, even layer. The first crêpe is often a test; adjust the heat and the amount of batter as needed.

Filling ideas

  • Sweet: lemon juice and sugar; chocolate-hazelnut spread and banana; jam; fresh berries and whipped cream.
  • Savory: ham and Gruyère; spinach and ricotta; mushrooms and a fried egg. For savory crêpes, leave out the sugar and vanilla.

FAQ

Are crêpes the same as pancakes?

No. Crêpes have no leavening, so they are thin and flexible. For thick, fluffy breakfast fare, try our homemade waffles.

Crêpes

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Prep time
Cook time
Additional time
Total time
Servings
4
Yield
About 12 crêpes (8-inch / 20 cm)
Difficulty
Easy
Course
Breakfast
Cuisine
French

Ingredients

Conversions are rounded for convenience. For baking, use the original measurements where possible.

Instructions

  1. Put all the ingredients in a blender and blend for 10 to 15 seconds, until smooth. Scrape down the sides and blend for 5 seconds more.

  2. Let the batter rest at room temperature for 30 minutes, or refrigerate for up to 24 hours. Stir before using.

  3. Heat an 8- or 9-inch (20 to 23 cm) nonstick or crêpe pan over medium heat and brush lightly with butter.

  4. Pour about 3 tablespoons (45 ml) of batter into the center of the pan, then immediately tilt and swirl to coat the base thinly.

  5. Cook for 45 to 60 seconds, until the edges lift and the underside is lightly golden. Loosen with a spatula and flip.

  6. Cook the second side for 20 to 30 seconds, then slide onto a plate. Repeat with the remaining batter, buttering the pan lightly every few crêpes.

  7. Fill and fold the crêpes as you like and serve warm.

Notes

  • If the batter is too thick to swirl, whisk in 1 to 2 tablespoons of milk.

Tips

  • Stack cooked crêpes on a plate covered with a clean towel to keep them warm and soft.

Substitutions

  • Buckwheat: replace half the flour with buckwheat flour for Breton-style savory galettes.
  • Dairy-free: use oat milk and a neutral oil instead of butter.

Storage and reheating

  • Refrigerate stacked crêpes, wrapped, for up to 3 days.
  • Freeze with parchment between them for up to 2 months. Warm in a pan or the microwave.
Breakfast & Brunch Beginner Friendly #brunch #french #pancakes #vegetarian

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