Recipes

Crepes

Thinner than regular pancakes and rolled up or folded after adding the filling, these French-style pancakes are incredibly easy to prepare. By using my simple batter consisting of all-purpose flour, confectioners' sugar, whole milk, large eggs, and vanilla extract, you can whip this up quickly using a kitchen mixer with a whisk attachment. Whether you cook them in a fry pan with frying oil or on a dedicated crepe maker, they taste so good and have the perfect delicate texture. Serve them filled with fresh fruit, hazelnut spread, or your favorite sweet toppings!

Tom the Chef Tom the Chef Founder
Published:
July 4, 2026

Before You Start

Let’s talk about important parts of the recipe before you start…

My Favorite French-Style Crepes

I am so excited to share my easy recipe for Crepes with you today. If you love breakfast but want something thinner that can be elegantly rolled up or folded, these French-style pancakes are exactly what you need. To make the perfect batter, I always start by combining all-purpose flour, a touch of confectioners’ sugar, a pinch of salt, whole milk, large eggs, and a splash of vanilla extract. I highly recommend using a kitchen mixer with a whisk attachment to ensure your batter is perfectly smooth before it hits the frying oil. You can easily make this recipe using a standard large fry pan or a specialized crepe maker if you have one in your kitchen. Once they are golden and beautiful, I love to fill my Crepes with fresh fruit, crushed nuts, or even a generous dollop of whipped cream. Let’s dive right into making these delicious galettes at home!

1. Combining Ingredients in the Kitchen Mixer

The first critical step in my recipe for Crepes is properly combining all the ingredients. To start the batter, you will place one and three-quarters cups of all-purpose flour, three-quarters of a cup of confectioners’ sugar, one-quarter teaspoon of salt, two cups of whole milk, five large eggs, and one teaspoon of vanilla extract directly into your kitchen mixer. It is very important to use a whisk attachment for this step. Process everything on a slow speed until all the ingredients are partially combined. Getting this initial mix right ensures that whether you are using a standard fry pan with frying oil or a professional crepe maker, your final dish will turn out perfectly thin and ready to be filled with fresh fruit or your favorite sweet spread.

2. Achieving a Perfectly Smooth Batter

After the initial mixing of your all-purpose flour, confectioners’ sugar, whole milk, large eggs, and vanilla extract, the next essential step for making perfect Crepes is achieving a completely smooth batter. While your kitchen mixer equipped with a whisk attachment is running, you need to increase the speed to high. Process the batter for about two minutes until it is entirely smooth and lump-free. A smooth batter is absolutely vital for pouring onto your hot frying oil in a pan or spreading out evenly on a crepe maker. Without a perfectly smooth consistency, your French-style pancakes will not have that delicate texture that pairs beautifully with fresh fruit, preserves, or whipped cream.

3. Cooking the Galettes on a Fry Pan

If you do not have a specialized crepe maker, cooking your Crepes on a large fry pan is a wonderful method. You will need to cook each galette one by one. First, preheat your fry pan with some frying oil on medium-high heat. Using a ladle, pour in just enough of your smooth batter—made from that perfect blend of all-purpose flour, confectioners’ sugar, whole milk, large eggs, and vanilla extract whipped together in your kitchen mixer with a whisk attachment. Lift and slightly tilt the pan from side to side to distribute the batter evenly. Cook for about two minutes, then carefully flip with a large turner. Once cooked, these taste amazing when rolled up with fresh fruit!

4. Cooking the Galettes on a Crepe Maker

For those who love specialized kitchen tools, preparing your Crepes on a crepe maker is a fantastic experience. Always follow the enclosed instructions with your device, but generally, you will preheat the appliance to medium heat and spread your frying oil using a silicone brush or paper towel. Pour in the batter—which you perfectly blended using your kitchen mixer and whisk attachment to combine the all-purpose flour, confectioners’ sugar, whole milk, large eggs, and vanilla extract. Evenly distribute the batter with an icing spatula, let it cook for about one minute, carefully release the edges, and turn it using a large icing spatula to cook for about one more minute on the other side. This method yields a perfectly even surface just waiting to be filled with fresh fruit or hazelnut spread.

5. Assembling, Filling, and Storing Your French-Style Pancakes

The final and most enjoyable part of my recipe for Crepes is the assembly! Once you have cooked your thin pancakes using either frying oil in a pan or on a crepe maker, it is time to fill them. You can fill them one by one right after cooking, or make a pile to keep them warm and fill them all at once. The base batter made from all-purpose flour, confectioners’ sugar, whole milk, large eggs, and vanilla extract, blended perfectly in a kitchen mixer with a whisk attachment, tastes incredible with any topping. I love filling mine with fresh fruit, crushed nuts, or hazelnut spread. If you have leftover non-filled crepes, place them into a sealed freezer bag and keep them in the refrigerator for up to one week, microwaving them individually for 10 seconds before serving.

Recipe

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