Crepes Recipe

A typical crepes recipe includes eggs, milk and flour. These paper thin pancakes can be eaten on the go, or as sit down meal or dessert. There are many variations, sweet (crêpes*sucrées) and savory (crêpes* salées). Sweet crepes are made with white wheat flour while the savory, known as galettes, are made with buckwheat flour (blé noir).

Galettes originated in Brittany, the Northwest corner of France, where it was a peasant dish cooked on a stone or large pebble (le galet). Buckwheat is easy to grow in poor soil and was part of the staple diet in Brittany. Today galettes and crepes are eaten all over France.

A creperie is a place that makes and serves crepes and can be a simple take out stand, a restaurant or a cafe. There are creperies all over France, however they are extremely common in Brittany, where crepes are typically paired with regional apple cider (cidre).

I learned to make crepes from a simple e-book -- The Essential Guide to Crepes. Click here. The pictures will help you learn the technique. I make crepes for my kids, when they arrive home from school. They love to invite their friends and try different variations.


In France, crepes are traditionally served on Candlemas ( La chandeleur) Feb. 2. A fun rhyme to say, while flipping the crepes:

  • A la Chandeleur - (At Candlemas)
  • Faire sauter les crepes (to make the crepes jump)
  • Porte Bonheur (brings happiness)
  • When learning French for kids, make the rhyme into a fun game with hand motions for flipping the crepes in the air.

    Basic Crepes Recipe

    Fun to prepare, this crepes recipe makes a nutritious meal or snack for kids. I often have batter in the fridge all ready, for when my kids arrive home from school.

  • 2 cups milk
  • 2 eggs well beaten
  • 1 ¼ cups flour
  • 1 tsp salt
  • 1tbsp melted butter
  • Kids can mix up the batter for the crepes recipe.

  • Use a crepes pan if you have one. If not a 12 –inch non-stick fry pan works fine. Mixture should be very thin and runny.

  • Mix all ingredients together in a large bowl and put the batter in the refrigerator for at least two hours. This allows the liquid to really permeate the flour .

  • Spray the pan with cooking spray ( or melt some butter). Heat the pan over medium-high heat. When the pan is hot pour enough batter just to thinly coat the pan – while turning the pan to swirl the batter until it covers the bottom. Cook over medium heat until brown ( approximately1- 2 minutes), then flip over and brown the other side. I like to use a spatula but the true talent is able to toss it in the air to flip. Cook the flip side until golden brown and turn onto a plate. Before making the next crepe re-spray or butter the pan.

  • Prior to serving, fold each crepe . If you are adding topping, add the topping and then fold.

    Savory Crepes Recipe -- Galettes

  • 1 cup buckwheat flour
  • 1 cup white flour
  • 4 eggs well beaten
  • ½ tsp salt
  • 4 tbsp melted butter
  • 1 cup milk
  • Sift the two flours together. Add the rest of the ingredients and mix well. If necessary, add more milk. The batter (“Pâte à crêpe”) should have the consistency of light cream. Refrigerate for at least two hours. Cook according to directions above.


    Here are just a few of the many varieties of fillings.

  • Crêpes de froment (wheat crepes)

    Butter and Sugar Beurre et Sucre
    Lemon and Sugar Citron et Sucre
    Cinnamon Canelle
    Honey and Lemon Miel et Citron
    Jam Confiture
    Nutella Nutella
    Ice Cream Glace
    Chocolate Sauce Sauce au Chocolat
    Banana and Nutella Banane et Nutella
    Fresh Fruit Fruits Frais
    Chantilly Cream Crème Chantilly

  • Crêpes de blé noir (buckwheat crepes or Galettes)

    Ham and Cheese Jambon et Fromage
    Ham, Cheese and Egg Jambon, Fromage et Oeuf
    Smoked Salmon Saumon fume
    Mushrooms Champignons
    Chicken Poulet

    *Note the French spelling has a circumflex over the e (ê).

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