Crêpes

Name: Crêpes
Prep time: 5 min
Cook time: 20 min
Total time: 55 min
Ingredients: 125 g all-purpose flour; 1 tbsp sugar; 1 pinch salt; 2 eggs; 300 ml milk; 30 g butter, melted, plus a little for the pan; 2 tbsp lemon juice (optional); 2 tbsp sugar (optional); 4 tbsp jam (optional)

Contains egg (no meat or fish)

Thin, lacy French pancakes made from a rested batter, served simply with butter and sugar, lemon, or jam.

Crêpes is a French dessert from France, ready in about 55 minutes and made with all-purpose flour, egg and milk. It serves 4 and is rated easy to cook.

Start cooking

A plate of crêpes dusted with powdered sugar, served with strawberries and mint. — Photo: Cristian Mihaila / Pexels · Pexels License

Prep: 5 min
Cook: 20 min
Rest: 30 min
Total: 55 min
Serves: 4
Level: Easy
Calories: 263

Ingredients

4 servings (about 10 crêpes)

125 g All-purpose flour (opens in a new tab)Contains wheat, gluten
1 tbsp (13 g) Sugar (opens in a new tab)
1 pinch (0.5 g) Salt (opens in a new tab)
2 (100 g) Eggs (opens in a new tab)Contains eggs
300 ml Milk (opens in a new tab)Swap: Soy milk (Or another plant milk.)Contains milk
30 g Butter (opens in a new tab), melted, plus a little for the panContains milk

To serve

2 tbsp (30 g) Lemon juice (opens in a new tab) (optional)
2 tbsp (25 g) Sugar (opens in a new tab) (optional)
4 tbsp (77 g) Jam (opens in a new tab) (optional)

Equipment

Method

1
Step 1
Whisk (opens in a new tab) the flour, sugar (opens in a new tab) and salt, make a well and whisk in the eggs (opens in a new tab), then gradually the milk (opens in a new tab) until smooth. Stir in the melted butter (opens in a new tab).
- 5 min
- Whisk (opens in a new tab)
How it looks · Photo: Kampus Production on Pexels
2
Step 2
Rest the batter for 30 minutes (or overnight in the fridge). It should be the consistency of single cream — add a splash of water if thicker.
3
Step 3
Heat a lightly buttered 22–24 cm pan over medium-high heat. Pour in a small ladleful of batter, swirling to coat the base thinly. Cook until the edges lift and the underside is golden, then flip and cook 30 seconds more.
- 18 min
- medium-high heat
- Frying pan / skillet (opens in a new tab)
4
Step 4
Stack on a warm plate. Serve with lemon and sugar (opens in a new tab), or jam (opens in a new tab).
How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin: Brittany, France · Commonly attributedAlso popular in BelgiumMore food from France
Dish: Breakfast · Brunch · Dessert · Snack · Desserts · Sweets & confectionery
Cooking method: Pan-fried
Taste: buttery, sweet, mild
Diet: Vegetarian (lacto-ovo) · No nut ingredients
All labels
Vegetarian (lacto-ovo) · Eggetarian · Pescatarian · Flexitarian-friendly · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-sodium
Worked out from the ingredients. How labels work
Good for: Child-friendly · Budget-friendly
Cook more with: All-purpose flour · Egg · Milk · Sugar · Butter
Techniques: Pan-frying

Allergens

Contains: Milkfrom milk, butter
Contains: Eggsfrom egg
Contains: Wheatfrom all-purpose flour
Contains: Glutenfrom all-purpose flour

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

263 kcal per serving

Calculated

1 serving ≈ 144 g · recipe makes 4

Where the energy comes from

Protein 14%
Carbohydrate 47%
Fat 39%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	263 kcal	182 kcal
Protein	8.9 g	6.1 g
Carbohydrate	30.9 g	21.4 g
Net carbohydrate	30 g	20.8 g
Sugars	7.2 g	5 g
Added sugars	3.1 g	2.2 g
Fibre	0.8 g	0.6 g
Fat	11.3 g	7.8 g
Saturated fat	6.1 g	4.2 g
Trans fat	—	—
Cholesterol	117 mg	81 mg
Sodium	156 mg	108 mg
Salt equivalent	0.4 g	0.3 g

Vitamins & minerals per serving

Potassium: 172 mg
Calcium: 108 mg
Iron: 1.9 mg
Magnesium: 18 mg
Vitamin A (RAE): 127 µg
Vitamin C: 0 mg
Vitamin D: 1.5 µg
Vitamin B12: 0.6 µg
Folate (DFE): 107 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Optional ingredients are not included: lemon juice, sugar, jam.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

The first crêpe is often a tester — adjust the heat and batter thickness after it.

Common mistakes

Skipping the rest, which gives a more rubbery crêpe.

Storage

Cooked crêpes keep 2 days in the fridge, interleaved with paper, or freeze for a month.

Reheating

Warm briefly in a hot pan.

Variations

Galettes de sarrasin (France): Savoury Breton buckwheat crêpes, classically filled with ham, cheese and egg.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 26 Oct 2026 · Updated 8 Nov 2026

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Compare with

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

All-purpose flour125 g
Egg2 piece · 100 g
Milk300 ml · 309 g
Butter, melted, plus a little for the pan30 g

Used in step 1

Baker’s notes

Customise in Bread & Bakery

Timeline and readiness cues

Mix and knead · about 5 min
Knead until smooth and soft; it should feel like an earlobe.
Rest · about 30 min
Covered so it doesn't dry out; relaxed dough rolls and shapes without springing back.
Bake · about 20 min
Puffed with golden-brown spots on both sides.
Start to finish: about 55 min. Times are a guide — warmth changes everything; follow the cues.

If something goes wrong

Gummy or wet crumb
Likely causes
- Under-baked
- Sliced while hot
- Hydration too high for the flour
What to do
- Bake to 93–96 °C inside (cakes: clean skewer)
- Cool completely on a rack before slicing
- Reduce water by 3–5% or use a stronger flour
Collapsed or sunken middle
Likely causes
- Oven door opened too early
- Too much leavening or sugar
- Under-baked centre
- Over-proofed yeast dough
What to do
- Don't open the oven for the first two-thirds of baking
- Measure leaveners exactly with spoons, levelled
- Test the centre before removing
- Proof less
Pale crust
Likely causes
- Oven too cool
- Too little sugar or no milk/egg for browning
- Over-fermented (yeast ate the sugars)
What to do
- Check the oven with a thermometer
- Brush with egg wash or milk
- Shorten the fermentation
Burnt bottom
Likely causes
- Tray too close to the heat
- Dark tray absorbs more heat
- Too much sugar in the dough
What to do
- Bake on the middle shelf
- Double up trays or use a light-coloured one
- Lower the temperature 10–15 °C and bake a little longer
Cracked or domed top
Likely causes
- Oven too hot (crust sets before the centre rises)
- Too much leavening
- Overmixed batter
What to do
- Lower the oven 10–15 °C
- Use the exact leavening amount
- Fold just until combined
Big holes or tunnels
Likely causes
- Overmixed batter (cakes, muffins)
- Air trapped while shaping bread
- Uneven proof
What to do
- Mix quick breads only until no dry flour shows
- Degas gently and shape tightly
- Proof covered in an even, warm place
Dry or crumbly
Likely causes
- Too much flour (scooped, not weighed)
- Over-baked
- Too little fat or sugar
What to do
- Weigh flour, or spoon it into the cup and level
- Check 5 minutes early
- Don't cut fat or sugar by more than a quarter without another moisture source

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