Simple French Crepe Recipe: How to Make Classic Crepes and 22 Filling Ideas

A crepe is an extremely thin pancake traditionally made with whole milk, white wheat flour, and eggs. These simple creations can be filled with either sweet or savory ingredients, and the flavor can be customized with alternative ingredients like whole wheat flour or gluten-free buckwheat flour as well. This popular treat originated in Brittany, France, and is now one of the most well-known French specialities worldwide.

To create a perfect crepe, all a chef needs to remember is a simple ratio of 2:2:1. This consists of 2 parts milk, 2 parts eggs, and 1 part flour. Each “part” is measured by weight to guarantee the recipe is precise. From this ratio, cooks can build on to this basic equation with ingredients like sugar, vanilla extract, or cocoa powder to create chocolate crepes.

Although crepe pans will help any chef or home cook achieve perfect homemade crepes, this piece of kitchen equipment isn’t completely necessary to the crepe making process. A solid non-stick skillet with a heavy bottom can also be used to create these light pancakes.

Crepes can easily be made ahead of time for a convenient snack, brunch dish, or dinner party dessert. Simply cook the crepes normally, cool completely, and stack the pancakes between layers of wax paper. Place the stack in a large zip-top plastic bag in the refrigerator and eat or freeze within five days. To reheat, simply reheat both sides in a skillet over low heat or cook in the microwave for 10-20 seconds until warm.

Although the recipe for crepes is simple, perfectly executing these delicate treats takes skill and precision. Some tips to keep in mind to create delicious crepes are:

1. 1. Refrigerate the batter: Allow the crepe batter to cool for at least 1 hour in order to fully develop the gluten.
2. 2. Slowly heat the pan: Cranking up the heat at the start of the cooking process will result in uneven cooking and potential burning. Instead, allow the pan to heat slowly and evenly.
3. 3. Use a sturdy pan: A stainless-steel frying pan with a thick, heavy bottom will create the best crepes, as this kind of pan will disperse the heat evenly.
4. 4. Know when to flip: While your crepe may look solid part way through the cooking process, it’s important to wait for the perfect moment to flip. Keep an eye out for slightly browned edges and no more sheen on the surface before turning the pancake.

While crepes can be folded in a number of ways, there are three methods that are most commonly used by crepe makers:

1. 1. Triangle: Begin by folding the crepe in half before folding one third of the crepe inwards towards the middle, aligning it to the top of the crepe. Then, fold the other edge towards the center, layering it on top of the first fold to create a triangle shape.
2. 2. Square: Fold each side of the crepe about half-way towards the middle until a square has formed in the center. This method is perfect for savory crepes served with an egg.
3. 3. Rolled: Fold both sides of the crepe towards the center until they meet in the middle but don’t overlap. Gently roll the one side of the crepe towards the other end until it’s rolled into a tight cylinder, and serve on a plate with toppings.

1. 1. Granulated sugar and butter
2. 2. Nutella and banana
3. 3. Strawberry and whipped cream
4. 4. Strawberry and chocolate
5. 5. Lemon curd and whipped cream
6. 6. Ice cream and toasted nuts
7. 7. Peanut butter, banana, and maple syrup
8. 8. Banana, strawberry, and chocolate sauce
9. 9. Mixed berry preserves
10. 10. Cinnamon, sugar, and butter
11. 11. Powdered sugar and lemon juice
12. 12. Greek yogurt and honey

1. 1. Ham and Swiss cheese
2. 2. Spinach and mushroom
3. 3. Smoked salmon and cream cheese filling
4. 4. Tomato, basil, and ricotta
5. 5. Pesto and turkey
6. 6. Broccoli and cheese
7. 7. Steak and egg
8. 8. Spinach artichoke
9. 9. Goat cheese
10. 10. Mexican cheese and black beans