Crêpe Batter (Basic Recipe)
It’s THE classic we all love to enjoy with family and friends: crêpes! And if you’re looking for the authentic French crêpe batter recipe that’s quick, easy and works every time, you’ve come to the right place!

Ingredients for a Perfect Crêpe Batter
To make this crepe batter recipe, here are the essential ingredients. You’ll find the exact quantities in the recipe card below.
- Flour: I use classic all-purpose flour, but if you want a gluten-free version, opt for a gluten-free flour mix.
- Eggs: Add structure and creaminess to the dough.
- Milk: Preferably whole milk for fluffy crêpes, but semi-skimmed or plant-based milk also works well.
- Sugar: Not obligatory for purists, but I find that adding a little enhances the taste of the crepes.
- Melted butter: Just a little in the batter to make the crêpes golden and fluffy.
- Flavor of your choice (orange blossom water, rum, vanilla): Add your personal touch by choosing your favorite flavor. My favorite: orange blossom water!

Preparing the Crêpes Batter: a Step-by-Step Guide
Pour the flour, sugar and a pinch of salt into a large bowl. Mix quickly to distribute the ingredients evenly, then form a well in the center.
Break the eggs into the well. Using a whisk, start mixing gently, gradually bringing the flour to the center. This well technique is essential to avoid lumps!
Tip: To save time, you can also prepare the crêpes batter by placing all the ingredients in a blender and blending for a few seconds until the batter is smooth.


Drizzle in the milk while continuing to whisk. Add it 2 or 3 times to obtain a smooth, fluid batter. If the batter looks too thick, add a little more milk. If it’s too liquid, add a little flour.
Tip: If you have time, I recommend resting the batter in the fridge covered with cling film for at least two hours or overnight. This will improve the consistency of the dough. But don’t worry, it also works without resting if you’re in a hurry!


Finish by adding the melted butter and the flavoring of your choice. Personally, I like orange blossom water – about 1 teaspoon.
Tip: Don’t whisk for too long, as you risk incorporating too much air, which can cause the crêpes to bubble when cooked.

Cooking crêpes : My tips for perfect results
Heat a crepe pan (or non-stick pan) over medium heat. Put a small piece of butter on a paper towel and grease the pan lightly with it.
Pour a small ladleful of batter into the hot crepe pan. Tilt and rotate the pan to distribute the batter evenly in a thin layer.
Tip: A pan that’s too hot will burn the crêpe before it cooks properly, while one that’s not hot enough will result in a crêpe that’s too thick and not very golden. Experiment a little until you find the perfect temperature – for me, it’s on 6 or 7.

Leave to cook for 1-2 minutes, until the edges lift and the crêpe is lightly browned. Gently flip with a spatula and cook for a further 1 minute or so.

Enjoy the crêpes immediately, or stack them on a plate, placing parchment paper between them if needed, and cover with cling film.

My topping ideas for these delicious Crêpes
Here are my favorite toppings for crêpes that everyone loves:
- Chocolate and hazelnut spread: Try my recipe for Homemade Nutella: creamy, delicious and super-fast… It’s a pure delight on your crêpes!
- Jam: A great classic, especially for breakfast. My favorite flavors? Apricot and raspberry. You can also try my recipe for Cranberry Compote with Vanilla and Cinnamon, for an original touch!
- Apples and salted butter caramel: A must: sauté some apple slices in a pan with a little salted butter, then arrange them on your crêpe. Add a drizzle of homemade salted butter caramel, and if you’re in a greedy mood, finish with a touch of whipped cream.
- Crêpe Suzette The famous “Crêpe flambée” with Grand Manier! If you like subtly flavored desserts, this is a must!
- Banana chocolate: Melt dark or milk chocolate in the microwave on low power. Meanwhile, place a few slices of banana on your crêpe, cover with melted chocolate, add toasted almond slivers and, if you like, whipped cream.
- White sugar and lemon drizzle: A true classic, fresh and slightly tangy, and one of my favorite ways to end a meal. I usually enjoy it last, even when I’m not really hungry anymore… I just can’t resist!

More sweet recipes to discover
If you liked this recipe, here are some other delicious ideas to try:
- Traditional French Madeleines
- Homemade Nutella
- Almond Milk Crepes (Dairy Free)
- Healthy Yogurt and Cinnamon Pancakes
- Cranberry Compote with Vanilla and Cinnamon
Frequently Asked Questions
Letting the crepe batter rest allows the flour to absorb the liquid, making the texture more homogenous and the pancakes fluffier. It also helps to relax the gluten, preventing the pancakes from becoming too elastic.
The crepe batter can be stored in an airtight container in the refrigerator for 24 to 48 hours. Just stir it well before use, as it may thicken slightly.
Absolutely! Stack your cooked crepes with parchment paper between each crepe, wrap in cling film and freeze for up to two months. Then let them defrost at room temperature, or reheat for a few minutes in a frying pan.
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Recipe Card
Crêpe batter (basic recipe)
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Ingredients
- 1 cup of flour 125 g
- 1 tablespoon of sugar
- 1 pinch of salt
- 2 eggs
- 1 cup of milk 250 ml
- 1 tablespoon butter 15 g
- 1 teaspoon orange blossom, vanilla extract or rum (to flavor the batter)
Instructions
- In a large bowl, combine the flour, sugar and salt.
- Make a well in the center and break in the eggs. Whisk gently, starting from the center and gradually incorporating the flour.
- Pour in the milk a little at a time, stirring to avoid lumps.
- Then add the melted butter and the flavor of your choice.
- If possible, leave the crepe batter to rest in the fridge for 2 hours or overnight, covered with a cling film, for a smoother texture.
- Heat a lightly buttered crepe pan or a skillet over medium heat, pour in a ladleful of batter, spread out and cook for 1-2 minutes on each side.
- Serve the crêpes with the topping of your choice: sugar, jam, spread, or even plain!
Perfect crêpes! Very easy recipe with excellent results
Thank you, Mariana !
Thank you for your recipe, all the tips and suggestions. You make it all seem easy and all of it looks delicious!
Thank you, Kathryn 🙂
Crepes this morning! Terrific recipe. Works perfectly.
Thank you so much !
I will try this. But I LOVE your spinach crepe recipe.
Thank you, Alison 🙂 So happy you like the savory version with spinach too !