French crepes are paper-thin, delicate pancakes with lacy golden edges and a buttery flavor. They are simple to make, quick to cook, and endlessly versatile, whether you fill them with sweet or savory ingredients.

This easy French crepes recipe uses just a handful of pantry ingredients and a quick blender batter. It is a foolproof crepe recipe that makes thin, tender crepes with no lumps for breakfast, brunch, or dessert.

Recipe at a Glance

Prep Time	10 minutes (plus 30 minutes resting)
Cook Time	20 minutes
Total Time	1 hour
Servings	5 servings (10 to 12 crepes)
Category	Breakfast / Brunch

Why You’ll Love These French Crepes

Thin, tender, and buttery with crisp lacy edges
Easy blender batter with no lumps
Ready in about an hour including resting
Perfect for sweet or savory fillings
Can be made ahead and stored in the fridge

Ingredients You’ll Need

1 cup all-purpose flour
2 large eggs
½ cup whole milk and ½ cup water
2 tablespoons unsalted butter, melted, plus extra for the pan
1 tablespoon granulated sugar, ¼ teaspoon salt, and 1 teaspoon vanilla extract
For serving: Nutella and sliced bananas, lemon juice and sugar, fresh berries, whipped cream, or powdered sugar

How to Make French Crepes

Add the flour, eggs, milk, water, melted butter, sugar, salt, and vanilla to a blender and blend for 20 to 30 seconds until completely smooth.
Pour the batter into a bowl or pitcher, cover, and rest in the fridge for 30 minutes so the flour hydrates and the crepes stay tender.
Heat an 8- to 10-inch nonstick skillet over medium heat and lightly brush with butter.
Pour about ¼ cup of batter into the center of the pan and immediately tilt and swirl the pan so the batter coats the bottom in a thin layer.
Cook for 1 to 2 minutes until the edges are lightly golden and begin to lift, then flip and cook for 30 to 45 seconds more.
Slide the crepe onto a plate and repeat with the remaining batter, then fill and fold as desired.

Tips for the Best Thin French Crepes

Rest the batter for at least 30 minutes for tender crepes.
Use a nonstick pan and keep the heat at medium.
Swirl the pan quickly so the batter spreads thin.
Thin the batter with a splash of water if it seems thick.
The first crepe is often a test; adjust the heat as needed.

Variations to Try: Crepe Filling Ideas

Sweet: Nutella and banana, strawberries and whipped cream, or lemon and sugar.
Savory: ham-free fillings like spinach and cheese, mushrooms, or smoked salmon and cream cheese.
Use half whole wheat flour for a nuttier crepe.
Make dessert crepes with caramel and sliced apples.

How to Store It

Stack cooled crepes with parchment between them and refrigerate in an airtight container for up to 3 days. Freeze for up to 2 months and thaw in the fridge. Reheat briefly in a skillet or microwave.

Frequently Asked Questions

Why are my crepes tearing?

The pan may be too hot or the batter too thick. Lower the heat and thin the batter with a little water.

Do you have to rest crepe batter?

Resting for 30 minutes lets the flour hydrate and makes the crepes more tender.

What is the difference between crepes and pancakes?

Crepes are thin and delicate with no leavening, while pancakes are thick and fluffy thanks to baking powder.

Can I make crepes ahead of time?

Yes. Cook them ahead, stack with parchment, and store in the fridge for 3 days.