25 French Crepe Recipes (Plus My Authentic Batter)

A French crepe is a thin, unleavened pancake made from a simple batter of flour, eggs, milk, and butter, cooked flat in a hot pan and folded around a sweet or savory filling. That is the whole trick, and it is why a French family can turn out a stack of them on a Tuesday night without thinking twice.

I have eaten my way through more creperies in France than I can reasonably account for, from the tiny buckwheat galette places in Brittany to the sidewalk windows in Paris where somebody hands you a crepe folded into a paper triangle and you eat it walking down the street. Every time I come home, I start making them myself, and every time I am reminded they are far easier than they look.

February 2nd is La Chandeleur in France, the day the entire country makes crepes, so if you have been looking for an excuse, this is the one. But crepes are a weeknight food, a brunch food, and a dinner party food all at the same time. I have used them to build an impressive course meal more than once, and nobody has ever guessed how little effort actually went into the batter.

Below you will find my authentic French crepe batter and a traditional Breton buckwheat galette batter, both of which I make constantly, followed by 25 of my favorite crepe recipes from around the web. There are sweet ones and savory ones, and a good number of vegan, keto, low-carb, and gluten-free options, because everybody should get a crepe.

How to Make French Crepes (My Base Recipe)

French Crepes Base

To make French crepes, whisk flour, sugar and salt with eggs, beat in milk until the batter is the consistency of single cream, stir in melted butter, then rest the batter for at least an hour before cooking each crepe in a hot, lightly greased pan for about forty seconds a side. The resting is the part people skip and it is the part that matters most.

This is the batter I come back to. It is the classic French proportion and it makes crepes that are thin, tender and strong enough to fold without tearing.

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Ingredients

• Makes about 15 crepes in a 26 cm or 10 inch pan
• 225 g plain flour, about 1 3/4 cups all purpose flour
• 40 g white sugar, about 3 tablespoons
• 1/2 teaspoon fine salt
• 3 medium eggs
• 500 ml whole milk, about 2 cups
• 40 g unsalted butter, melted, about 3 tablespoons
• 1 tablespoon Cointreau, dark rum or Grand Marnier, optional
• A little oil or butter for the pan

Instructions

1. Sift the flour into a large bowl, whisk in the sugar and salt, and make a well in the centre.
2. Crack the eggs into the well and whisk from the middle outward, drawing the flour in gradually. The batter will get very thick, almost like a cake batter. That is exactly what you want at this stage.
3. Add the milk a splash at a time, whisking as you go, until the batter is smooth and about the consistency of single cream. Adding it slowly is what keeps the lumps out.
4. Whisk in the melted butter, and Cointreaue if you are using it.
5. Cover the bowl and rest the batter at room temperature for at least one hour. Two hours is noticeably better. Overnight in the fridge is better still.
6. Heat a pan over medium high heat and wipe it with a very thin film of oil or butter. Pour in about 3 tablespoons of batter and swirl the pan immediately so it coats the base in a thin even layer.
7. Cook for about 40 seconds, until the edges lift away on their own and the underside is golden. Flip and give it another 30 seconds.
8. Slide it onto a plate and carry on. Stack them as you go.

Notes

• The first crepe almost never works. This is not you doing something wrong, it is the pan finding its temperature, and every cook in France throws the first one out. Consider it the chef's portion.
• If the batter has thickened after resting, loosen it with a splash of milk. It should pour easily and spread the moment it hits the pan. A batter that sits in a puddle is too thick.

If you want to see what these look like when someone who makes them every day makes them, check out my guide to the best crepes in Paris.

How to Make Buckwheat Galettes

Buckwheat Galettes

Buckwheat galettes are made from just buckwheat flour, water and salt, rested for at least two hours and cooked in a hot buttered pan. There is no wheat and no milk in a traditional Breton galette, which is what makes it naturally gluten free and gives it that nutty, earthy flavor you cannot get any other way.

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Ingredients

• Makes about 6 galettes
• 250 g buckwheat flour, about 2 cups
• 500 ml cold water, about 2 cups
• 1 teaspoon fine sea salt
• 1 egg, optional. Some Breton recipes include one and some leave it out entirely
• Salted butter for the pan

Instructions

1. Whisk the buckwheat flour, salt and water together until completely smooth. Add the egg now if you are using one.
2. Rest the batter for at least two hours at room temperature, or overnight in the fridge. Buckwheat needs longer than wheat.
3. The batter should be quite thin. Buckwheat flours vary a lot in how much water they take up, so add a little more water if it has tightened up while resting.
4. Heat a pan over medium high heat with a knob of salted butter. Pour in about half a ladle and spread it out quickly.
5. Cook for around two minutes, until the underside is set and starting to crisp at the edges, then turn it and give it a minute on the other side.
6. For a galette complete, crack an egg into the middle while the second side cooks, scatter ham and grated cheese around it, then fold the four sides in over the filling and leave the yolk showing.

Crepe or Galette: What Is the Difference?

A galette is made with buckwheat flour and is savory. A crepe is made with wheat flour and is usually sweet. That is the distinction in one line, and it is the single most useful thing to know before you order in France.

Galettes come from Brittany, where buckwheat grew happily in soil that would not support wheat. Buckwheat is not actually a wheat at all despite the name, which is why a galette is naturally gluten-free. On a French menu, you will see it written as sarrasin or ble noir, meaning black wheat.

In practice, this means a creperie in Brittany will serve you savory galettes for your main course and sweet crepes for dessert, in that order, and usually with a bowl of cider alongside. Once you know the difference, you stop ordering the wrong thing, which took me embarrassingly long to work out.

Find Your Crepe at a Glance

Twenty-five recipes is a lot to scroll through, so here is the whole list in one place. Ten of these are vegan, keto, low carb, grain-free, or gluten-free, which I suspect is the most useful thing about this collection.

Recipe	Sweet / Savory	Dietary	Best for
Mango Crepes	Sweet	Standard	Summer breakfast
Fig & Brie With Prosciutto	Savory	Standard	Brunch for guests
Simple Crepes	Either	Standard	Feeding a crowd
Strawberries & Cream Crêpes	Sweet	Standard	Spring brunch
Spinach Ricotta	Savory	Vegetarian	Light dinner
Buckwheat Crepes	Savory	Gluten free	The real Breton thing
Galette Bretonne	Savory	Gluten free	Creperie classic
Ficelle Picarde	Savory	Standard	Impressive dinner
Grain Free Crepes	Either	Grain free	Cooking for restrictions
Chicken & Potatoes	Savory	Standard	Weeknight dinner
Banana Nutella	Sweet	Standard	The Paris street classic
Hazelnut Crepes	Sweet	Standard	Afternoon coffee
Pumpkin Cheesecake	Sweet	Standard	Autumn holidays
Apple Cheesecake	Sweet	Standard	A showstopper
Lemon & Cream	Sweet	Standard	After a heavy dinner
Vegan French Crepes	Either	Vegan	First vegan attempt
Vegan Crepes	Either	Vegan, gluten free	Mixed dietary table
Banana Crème Brûlée	Sweet	Vegan	Weekend project
Basic French Crepes	Either	Vegan, gluten free	Reliable base
3-Ingredient Crepe Recipe	Either	Vegan, dairy free	Lowest effort
Smoked Salmon	Savory	Standard	Party appetizer
Low-Carb Crepe Recipe	Either	Low carb, keto	Low carb treat
Keto Protein Crepe Recipe	Either	Keto, sugar free	Highest protein
Gluten-Free Galette	Savory	Gluten free	Sturdy fillings
Peppermint Crepes	Sweet	Standard	Christmas centerpiece

Breakfast French Crepe Recipe Ideas

Create a little bit of France in your kitchen with these delicious breakfast crepe recipes! Impress your family and friends with this classic European-style brunch dish that is so delectable it feels like it came straight from Paris itself!

Get creative by adding your favorite fillings for an extra-special treat, or keep it simple for an easy morning meal. Read on for some top French crepe recipe ideas made just for breakfast time – bon appetit!

Mango Crepes

A bright, tropical crepe for when you want something that tastes like a holiday. The mango goes in fresh rather than cooked down, so it stays juicy against the soft crepe. I like to drizzle these with coconut cream, which turns a simple breakfast into something that feels like dessert.

From Chisel and Fork | Mango crepes

Fig & Brie With Prosciutto

This is the one I make when people are coming over, and I want to look like I tried harder than I did. Sweet figs, salty prosciutto, and brie that goes soft and molten inside the warm crepe. It works as a brunch plate or cut into pieces as an appetizer.

From Casual Epicure | Fig & Brie Crepes with Prosciutto

Simple Crepes

A straightforward everyday crepe recipe if you want a second opinion alongside my batter above. This one uses a hot water trick that gives the crepes a lacy, delicate edge. It also makes a big batch, somewhere between 26 and 30 crepes, so it is the one to reach for when you are feeding a lot of people.

From Will Cook For Smiles | Simple Crepes

Strawberries & Cream Crêpes

Strawberries and mascarpone cream, which is the combination that converts people who think crepes are fussy. The mascarpone is richer than whipped cream and holds its shape, so nothing slides out of the end. Perfect for spring and for anyone who wants dessert at breakfast.

From Will Cook For Smiles | Strawberries and cream French crepes

Spinach Ricotta

A savory crepe that eats like a light dinner rather than a breakfast. Spinach and ricotta is a classic filling because the ricotta keeps everything creamy without being heavy. This is a good one for using up a bag of spinach that is about to turn.

From Ruoka On Valmis | Ricotta and spinach crepes

French Crêpes Appetizers

I've put together several easy yet elegant crepe appetizer recipes, all with a hint of French finesse. Whether it's an intimate dinner party or just having friends over for a casual dinner, these beautifully crafted starters will add festive flavor to any occasion.

So step into the kitchen now and start getting ready to wow your guests with succulent, mouthwatering appetizers!

Buckwheat Crepes

A proper Breton galette made with buckwheat flour and no wheat at all, which makes it naturally gluten-free. Top it with an egg, spinach, and cheese, then fold it into the classic square with the yolk showing. If you have ever eaten in a creperie in Brittany, this is what you were served.

From Knife and Soul | Buckwheat crepes

Galette Bretonne

The galette complète, which is the most ordered thing on any creperie menu in France: ham, egg, and cheese. Do not let the simplicity fool you, because the buckwheat gives it a nutty, almost earthy depth that a wheat crepe cannot match. This version walks you through the folding, which is the part people get nervous about.

From Masala Herb | Galette Bretonnes

Ficelle Picarde

A regional specialty from Picardy in northern France and one of the more unusual recipes here. The crepe is rolled around ham and mushrooms, covered in cream, then baked until it bubbles. It is comfort food in the truest sense, and it makes a genuinely impressive dinner.

From Masala Herb | Ficelle picarde

Grain Free Crepes

A cassava flour crepe for anyone avoiding grains entirely. Cassava behaves more like wheat than most alternative flours, so these stay flexible enough to roll and fold without tearing. A useful one to have bookmarked if you often cook for someone with restrictions.

From Prepare and Nourish | Grain-free French crepes

Chicken & Potatoes

A hearty savory crepe that turns leftovers into a proper meal. Chicken and potato isn't a common crepe combination, which is exactly why it is worth trying. This is weeknight dinner territory rather than brunch.

From Erica's Recipes | Crepes with chicken and potatoes

Dessert Crepe Recipes

With their light, delicate texture and sweet toppings, fillings, and sauces, sweet crepes make the perfect treat for indulging in something a little special. These French crepe recipes for dessert will have people finishing their plates to get to the sweet end!

Banana Nutella

The crepe every French child grows up on, and the one sold at every street stand in Paris. Warm banana and Nutella melting into each other is unbeatable and takes about four minutes. If you only ever make one dessert crepe, make this one.

From Chisel and Fork | Banana Nutella crepes

Hazelnut Crepes

For anyone who loves the Nutella idea but wants something a little more grown up. The hazelnut flavor runs through the crepe itself rather than sitting on top as a spread. Lovely with a coffee in the afternoon.

From Cookie Named Desire | Hazelnut crêpes

Pumpkin Cheesecake

An autumn crepe with a cinnamon ginger cheesecake filling that is every bit as indulgent as it sounds. The pumpkin goes into the batter, so the crepe itself is spiced rather than plain. Save this one for a holiday brunch.

From Cookie Named Desire | Pumpkin cheesecake crepes

Apple Cheesecake

Apples, cheesecake filling, and a topping that pushes this firmly into dessert. It is a bit more assembly than most crepes here, with a filling, a topping, and an icing. Worth the extra steps when you want something that looks spectacular.

From Sugar and Soul | Apple Cheesecake Crepes

Lemon & Cream

Bright, tangy, and much lighter than the other desserts on this list. Lemon cheesecake filling cuts through the richness of the crepe beautifully. This is the one to make after a big dinner when you still want something sweet.

From Sugar and Soul | Lemon and cream crepes

Vegan French Crepe Recipes

If you're craving a delicious vegan meal, then crepes should be at the top of your list! You don't need to worry about compromising on flavor, as these recipes prove: vegan crepes can be every bit as tasty and indulgent as traditional French-style dishes.

Whether it's breakfast, lunch, or dinner, make sure to have fun with your food and get creative in the kitchen!

Vegan French Crepes

A vegan crepe that genuinely behaves like the real thing, which is harder than it sounds without eggs. These are thin, pliable, and neutral enough to take a sweet or a savory filling. The best starting point if you are cooking vegan crepes for the first time.

From Connoisseurus Veg | Vegan French crêpes

Vegan Crepes

Vegan and gluten-free at once, which is a difficult combination to pull off in a crepe. Having both boxes ticked in one recipe is genuinely useful when you are feeding a table with different needs. Handy to keep alongside the one above.

From My Pure Plants | Vegan crepes

Banana Crème Brûlée

A mille crepe cake means dozens of crepes stacked with cream between each layer and a torched sugar top. This is a project rather than a quick breakfast, and it is spectacular when you carry it out to the table. The vegan version loses nothing.

From Berry Baker | Banana crème brûlée cake

Gluten-free Basic French Crepes

An eggless crepe that also happens to be gluten-free, so it covers two dietary needs at once. Simple, unfussy, and reliable, which is exactly what you want from a base recipe. Fill it with whatever you like.

From Fit as a Mama Bear | Gluten-free Basic French crepes

3-Ingredient Crepe Recipe

Three ingredients and almond milk make this the lowest-effort recipe on the whole list. Dairy-free and quick enough for a weekday morning when you have not planned anything. Proof that crepes do not need to be complicated.

From Sunglow Kitchen | 3-ingredient recipe for homemade crepes

Specialty Crêpes

Are you in the mood for something light, savory, and never the same? Then crepes are just what you need! Not only can they be endlessly creative, but they’re also super-quick to make. With a few common ingredients and some pan-flipping skills, any of these French crepe recipes can become your go-to meal.

Smoked Salmon

Smoked salmon in a crepe is a classic French appetizer, and it always disappears first. The salt of the salmon against the soft crepe needs very little else, maybe some crème fraîche and dill. Cut these into pinwheels for a party and watch them go.

From Erica's Recipes | Smoked Salmon Crepes

Low-Carb Crepe Recipe

Three ingredients, low-carb and surprisingly close to the real texture. Cream cheese does the heavy lifting here in place of flour. A good one if you are eating low carb but still want something that feels like a treat.

From Sugar Free Londoner | Low-carb crepes

Keto Protein Crepe Recipe

Egg white protein crepes, the highest-protein option on the list. Keto-friendly and sugar-free without tasting like a compromise. Fill them with berries and cream cheese, and they hold up perfectly well as dessert.

From Sugar Free Londoner | Keto Protein crepes

Gluten-Free Galette

A savory gluten-free crepe for anyone who wants the galette experience without buckwheat. It is sturdy enough for a proper filling, which is where a lot of gluten-free crepes fall down. Reliable and easy to work with.

From Natasha's Home | Gluten-free Galette

Peppermint Crepes

A dark chocolate and candy cane mille crepe cake, built for Christmas and nothing else. Layer after layer of crepe with peppermint cream between, and it slices like a cake. Ambitious, festive, and absolutely worth the afternoon it takes.

From Pups with Chopsticks | Peppermint crêpe

How to Fold a Crepe

There are four folds worth knowing, and which one you use depends entirely on what is going inside. None of them are difficult, and all of them look better than a crepe rolled up any old way.

The quarter fold

Fold the crepe in half, then in half again to make a triangle. This is the standard for sweet crepes with a thin filling like sugar and lemon or Nutella, and it is what you get handed at a street stand.

The roll

Spread the filling across the whole crepe and roll it into a cylinder. Best for anything creamy that would slide out of a triangle, and the right choice if you are cutting the crepe into pinwheels for a party.

The galette square

Fold the four sides in over a filling piled in the middle, leaving the center open so the egg yolk shows. This is the Breton fold and the only correct way to serve a galette complète.

The pouch

Pile the filling in the center, gather the edges up into a bundle, and tie it with a chive or a thin strip of leek. This one is pure restaurant presentation, and it takes about ten seconds longer than the others.

Making Crepes Ahead, Storing and Freezing

Crepes are one of the best make-ahead foods, which is exactly why they work for brunch or a dinner party. You can cook the whole stack the day before, and nobody will know.

The batter keeps in the fridge in an airtight container for up to two days, and it genuinely improves overnight. Stir it well before you cook, because the flour settles to the bottom, and loosen it with a splash of milk if it has thickened.

For cooked crepes, let them cool completely, then stack them with a sheet of waxed paper or parchment between each one so they don't weld together. Cover the whole stack in plastic wrap. They will keep for a couple of days in the fridge and freeze well for a couple of months.

To reheat, defrost in the fridge overnight, then warm each one gently in a dry skillet for about thirty seconds a side. A microwave works too if you are in a hurry, though you lose a little of the texture.

French Crepe Recipe FAQ

Classic French crepes are a delightful way to enjoy a meal. Perfect for breakfast, lunch, and dinner, or anytime in between, there's something for everyone to explore. And don't forget the last course – dessert! Finish off your meal with one of the unique and specialty crepes and treat yourself to something special. Cooked crepes also make great leftovers!

From sweet and savory to vegan and vegetarian options, these delicious recipes will make your taste buds sing. So why not give them a try? Explore these French crepe recipes today and experience a culinary delight like never before!

To make any of these recipes at home, you will need a non-stick crepe pan or a frying pan (that you keep on medium heat), crepe batter (from whichever recipe above) (without baking powder, which is the biggest difference between crepes and pancakes), and I always find some melted butter sometimes comes in handy!

How about you? Do you like crepes? Do you have a favorite crepe recipe? Do share!

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