French Crepes

318 Reviews 37 Pics
  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    35 m
Recipe by  CYBERCHEF

“A good breakfast for weekends and even desserts. Serve rolled up and filled with jam or fruit and whipped cream.”

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Adjust Servings

Original recipe yields 12 servings



  1. Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

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Reviews (318)

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This is an excellent recipe! Some suggestions for people who say the batter is thin and the edges are crispy. First, when you make crepes, you have to tilt the hot, slightly greasy pan and pour the batter in the from the edges. DO NOT start in the center or else you will end up with "the batter would settle to the center before setting" as stated in an earlier comment. Secondly, immediately after you cook them, place them in a tupperware with the lid covering them, but NOT sealed. This will keep them warm and moisten the edges and other crispy areas. This is the perfect crepe recipe! The taste and consistency are on point. So any complaints people have about this recipe is not because of the batter, it's because of not cooking them correctly. These are great and truly easy to make!



I made this last night and I did not have a problem with the batter, I did however add about 3 TABLESPOONS of sugar and 1 tsp of vanilla to to mix because I like mine sweet. Also I am a bit of a cheater on rolling the batter in the pan, I use a 12 inch non stick skillet with taller sides so that I get a perfectly round crepe every time and they don't get crispy this way if you put just enough batter to coat the pan then the whole things cooks evenly and you really don't have a need to flip the crepe. Mine came out pale and thin, I did not find that the sugar at all contrubuted to any kind of browning of the crepes as others mentioned, perhaps they are using a pan that is too hot, I cook mine on medium low heat and never have a problem.



Although this is not the simpliest of recipes, it definately the best so far. I served it to my wife without anything topping on it all, and she loved it. That was the proof that I was looking for in a good crepe. I believe the added eggs and the use of butter makes all the differnce. Be sure to follow the instructions and your will not be disappointed.

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Amount Per Serving (12 total)

  • Calories
  • 94 cal
  • 5%
  • Fat
  • 4.1 g
  • 6%
  • Carbs
  • 10.3 g
  • 3%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 96 mg
  • 4%

Based on a 2,000 calorie diet



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Dessert Crepes


next recipe:

Savory French Crepes