April 27, 2020

Crepes cover page

Easy French Crepes 

French Crepes

French Crepes have been one of Britt's favorite recipes since she was a child! This recipe is easier than you think and soooo delicious! Check out the recipe details below and some of our favorite fillings for crepes!


Making these crepes for Mother's Day? Check out Dans Le Lakehouse's awesome tablescape ideas to really take these crepes to the next level! 

Easy French Crepe and Latte
  • 4 eggs
  • 1 1/2 cups milk 
  • 2 tbs butter
  • 1 tbsp white sugar
  • pinch of salt
  • 1 1/4 cup flour
  • Toppings (Berries, Whipped Cream, Sugars) 
Tools to Make French Crepes

1. In a blender combine 4 eggs.

2. Add 1 1/2 cups of milk. Gently blend for 5-10 seconds. 

Melted Butter

3. Melt 2 tbsp. butter. While the blender is going slowly add the melted butter so that is doesn’t curdle the milk.

4. Add 1 tbsp. white sugar, dash of salt. Gentle blend all ingredients.

French Crepes getting made

5. Begin adding flour (approx. 1 cup) but add flour until the batter covers the back of a spoon, but is about the consistency of heavy cream.

Batter on spoon

6. It is best to cook the French Crepes with the batter cold. Either place batter in the fridge between cooking or pre make the batter the day before. Britt has stored batter for up to 3 days. You may need to give the batter a quick mix before cooking. 

Mixing French Crepe Batter

7. Heat up a large frying pan on medium heat. Spray with a cooking spray (coconut is Britt's fav). You will need to re spray the pan between every other crepe. 

Heating up frying pan

8. You want the frying pan to be hot enough that when you pour in the batter it sizzles but not so hot that it instantly burns the crepe.

Pancake in a pan

9. When you pour the batter into the pan drop batter into the centre of the pan and swirl the frying pan spread out the crepe batter. You need to be quick at doing this as the crepe will begin to cook and soon as it touches the frying pan. 

French Crepes getting cooked

10. Wait until the batter on the top is not longer runny and the bottom is brown and then flip the crepe. The crepe will only need to cook for a few moments on the second side. 

Cooked Crepe
French Crepe Fillings

The classic crepe filling around Britt's household is fruit and whipped cream! Strawberries, raspberries, bananas are favorites. Then a large amount of whipped cream never hurts! 

French Crepes on a Plate

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Fruit on Crepe

TIP - Add the fruit to the crepe before the whipped cream to help cool off the crepe so all of the whipped cream doesn't melt. 

A favorite filling the kids enjoy the most though is the Sugar Crepe! 

While the French Crepes are still warm spread butter over them. The butter should start to melt.

Next sprinkle with icing sugar. 

Then Sprinkle with Cinnamon. 

Then add a dash of brown sugar.

Roll the crepe up and let the sugars melt before eating!

Sugar on a Crepe

Looking for a savoury brunch item to add to your meal? Check out this Spinach Feta Quiche Recipe!

How to roll French Crepes

Place your filling items on the first third of your crepe. Then grab the small edge of your crepe and roll over the filling items and tuck under. Usually you can roll the crepe over once more! We do not tuck in the ends of the crepes. 

French Crepes for Breakfast

Hope you enjoy this easy and delicious recipe! Let us know what filling you would try first!

Looking for some great Mother's Day Ideas for displaying your delicious Brunch ideas? Check out The Tattered Pew's brunch decor ideas!

    • White Farmhouse says:

      Such an easy and delicious recipe!

  • Crepes are my favourite! How fun for Mother’s Day!

  • These look so delicious! I also love your beautiful countertops.

  • Oh goodness these crepes look so yummy! Thank you for sharing the recipe! Happy Mother’s Day!

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