There’s something undeniably charming about French crepes. Soft, paper thin and lightly buttery, these easy French crepes are simple yet endlessly versatile. Whether you enjoy them plain, filled, layered or folded, crepes are one of the dishes that instantly transport you into a slow, cosy moment, much like sitting by a window in a Parisian cafe.

What I love most about these Easy French Crepes is that you only need a handful of everyday ingredients to get started. No special equipment, no complicated techniques, just a whisk, a pan and a smooth silky batter ready to make something magical.

A classic crepe starts with ingredients most of us already have at home: milk, flour, eggs, melted butter and a pinch of salt. Whisked together, they form a silky smooth batter that should pour easily and spread thinly across your pan. Given the simplicity of these ingredients, I try to use more premium ones where I can including authentic French Cream, French Butter and not forgetting my French Fruit Spreads from St. Dalfour (100% fruits, no added sugar).

The process of making these Easy French Crepes is interactive, a little playful and extremely rewarding. Once you get your rhythm, each flip feels effortless. From here, you can let your creativity take over. They’re like a blank canvas, perfect for both sweet and savoury moments. But if you’re making them for tea time, dessert, or a simple weekend treat, here are some wonderful combinations:

  • Crêpe Fraise Amour – Strawberry & Cream Romance, topped with Sakura Flowers
  • Crêpe au Fromage et Orange – Orange Fruit Spread, Cheese, Mustard, Black Pepper and Spinach
  • Crêpe Belle Forêt – Raspberry & Four Fruits, I also incorporated cocoa powder into the crepe batter

Other combinations include various fruit pairings!

I hope you will like these Easy French Crepes as much as I do, and to capture the Parisian experience within your own home!

Easy French Crepes Recipe
by Javier Tan November-15-2025

Soft, paper thin and lightly buttery, these easy French crepes are simple yet endlessly versatile, and will transport you to the window of a Parisian cafe.

Ingredients 

  • 1 Cup or 120g of All-Purpose / Plain Flour (sifted)
    Chocolate version: 108g flour + 12g cocoa powder (sifted)
  • 2 Large Eggs, weighing approx 60g each inclusive of shell
  • 1 Cup or 240ml of Milk
  • 1 Tsp or 5ml Vanilla Essence (or half if using Extract)
  • 2 Tbsp or 30g Melted Butter (Batter) + 3 Tbsp or 45g Melted butter (Coating of Pans)
  • Pinch of salt
  • Additional ingredients to taste, for toppings and filling, including French Cream and French Fruit Spread (I used St. Dalfour)

Instructions

  1. Firstly, in a bowl, whisk together all the ingredients until smooth. A handheld whisk or blender works well
  2. Let the batter rest in the fridge for 20 minutes.
  3. Then, heat a non-stick skillet over medium heat, coat the pan with melted butter and heat the crepe until it is dry on the surface and lightly golden on the sides. Flip over to cook the other side.
  4. Crêpe Fraise Amour (Strawberry & Cream Romance) Prepare 120g whipped cream, cut strawberries, melted chocolate and Strawberry Fruit Spread. I also added touches of cherry blossoms!
  5. Crêpe au Fromage et Orange (Cheese, Spinach, Mustard, Orange Fruit Spread): Spread a thin layer of mustard, place camembert at centre, wrap and air fry / bake at 180C until nicely golden brown. Serve with Orange Fruit Spread, pepper and spinach.
  6. Crêpe Belle Forêt (Raspberry & Four Fruits): Whisk 120g whipped cream with 50g Raspberry Fruit Spread, fill crepe and serve with pistachios, icing sugar and raspberries. Finish with a dollop of Four Fruits Fruit Spread!
  7. Serve and enjoy!

Details

  • Prep time: 30 mins
  • Cook time: 30 mins
  • Total time: 1 hour
  • Yield: Approx 6 – 8 Easy French Crepes

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature (on the day itself) for the best flavours!
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan