I remember the first time I went to Paris, I made it a mission to stop at a creperie and pick up a sweet crepe. I didn’t care if I looked like an obvious tourist, it was a must on my bucket list. Now that I’m back in the States, I love making this French crepe recipe at home whenever I get a craving for this iconic treat.
French Crepe Recipe
As tempting as some of the savory crepes can be, a dessert crepe will always be my preference. Not only that, but most of the time, I prefer a basic crepe recipe with a simple crepe filling, like the one shared here.
Fillings like nutella, coconut, or caramel are all well and nice, but strawberry crepes like these just feel classic and perfectly sweet without being too indulgent.
If you’ve never attempted a crepe batter recipe before, don’t fret. You don’t need a crepe maker nor do you need any special ingredients. In fact, making a French crepe recipe like this is very similar to making pancakes, and you’ll notice that when you gather your crepe ingredients together.
Easy Crepe Recipe
This easy crepe recipe will prove to you just how easy making French crepes are. When you’re whisking the ingredients together, you’ll notice that your crepe batter will be a lot thinner in consistency than pancake batter. Pancake batter typically falls off the spoon slowly in a ribbon-like fashion, whereas crepe batter is much soupier.
This is because crepes are much thinner than pancakes, so when you pour crepe batter into your pan, you should easily be able to tip your pan from side-to-side to spread a thin layer of batter in the pan. The crepes won’t puff up like pancakes either, so don’t be surprised.
Instead, when your crepes are ready (which is fast!), you’ll gently flip them over with a sharp-edged spatula and briefly cook the other side.
The best crepe recipe is a simple crepe recipe, so if you want to fill your crepes with simply salted butter, I would never judge you. In fact, I’d agree that it’s fantastic.
But if you want to turn these into a breakfast crepe recipe or dessert crepes, I highly recommend filling them with some freshly whipped cream and strawberries. This is particularly delicious during the spring, when strawberries are juicy, ripe, and naturally sweet.
Give this recipe a try, and if you love it, experiment with other seasonal fruits as well!
French Crepe Recipe
French pancakes filled with freshly, sweetened whipped cream and strawberries.
for the crepes
- 2 eggs
- 1/4 cup butter melted
- 2 1/2 tbsp sugar
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/8 cup water
- 1/2 tsp vanilla
- tiny dash of salt
for the filling
- 1 cup heavy whipping cream
- 2-4 tbsp powdered sugar (to taste)
- 1/2 tsp vanilla extract
- fresh strawberry slices
For the Crepes
Whisk all the ingredients, except the flour, together. Add in the flour, a little bit at a time, whisking just until the flour has been mixed in.
Let the crepe batter rest for 10 minutes. Then, give the batter a quick whisk again before using.
Grease a non-stick, 6" skillet with unsalted butter and heat over medium heat. Pour about 2-3 tablespoons worth of batter into the pan and tip the pan from side to side to get the batter to spread out throughout the pan.
Cook each side of the crepe for 30 seconds before gently loosening up the edges with a large spatula. If it lifts, then the crepe is ready to be flipped. If it doesn't lift up very well, give it 10 to 15 more seconds and try again. Gently lift the crepe out of the pan, then flip over into the pan and cook the other side for another 10 to 15 seconds; remove to cool.
For the filling
Simply beat the heavy whipping cream with a hand mixer or stand mixer until soft peaks form. Add in the powdered sugar and vanilla, then beat until stiff peaks form.
Spread a layer of cream onto each crepe, add sliced strawberries, and then roll the crepe like you would a wrap.