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How to Make French Crepes in 30 Minutes

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July 5, 2012

Making French crepes is the easiest thing in the world for me, so I was surprised when various people told me that they can never make them right. It is probably the same with me and cheesecake. I think I’m at war with cheesecakes, and none of my friends can understand why. Well, preparing a cheesecake is much more complicated than this delicious treat.

Whenever I have guests over, and I don’t have much time to make anything more elaborate, I make French crepes. My children love them and all I have to do to be the best mom in the world is to spend half an hour preparing them. Here’s my favorite crepe recipe.

French Crepes (makes 10-12 crepes):


  • 3 cups all-purpose flour
  • 1 tsp. sugar
  • ½ tsp. salt
  • 2 eggs
  • 1 cup of milk
  • ½ cup of water (you can use sparkling water as well)
  • 1 tbsp. vegetable oil


First mix the eggs. Add flour, milk, water, salt and sugar. Mix until the batter is completely smooth. Add oil and stir. If you think the batter is too thick, you can add just a little bit of water.

Pour a few drops of vegetable oil in a frying pan. Use a medium sized ladle to scoop the batter and pour it in the pan. Rotate the pan to evenly distribute crepe batter. You can use a fork to lift the edges and see how the crepe is coming along. It should take it 30-60 seconds to become brownish. Flip the crepe twisting the pan, or use a flat kitchen utensil to turn it over. When the bottom side is brown as well, put the crepe on a plate. Repeat the process until there’s no batter left.


Now the best part … the topping. The idea is to be as creative as possible. I usually make crepes as dessert, so I make a sweet topping, but you can also eat them as a meal. Here are some options, and you can choose what you like, or even invent your own crepe spread.

  1. Spread some sugar over the crepe, then squeeze some lemon juice over it (half a lemon is probably enough). Fold the crepe into a roll.
  2. Spread on a fruit jam: strawberry, apricot, peach, plum, or kiwi.
  3. My favorite topping is chocolate cream with blackberries or raspberries over it.
  4. If you’re not a big fan of sugar, you can mix up tuna, cheese, pickles and sour cream and eat it with crepes. Sometimes I add ketchup, too.
  5. A nice vegetarian meal is crepes with sauteed onions, baby spinach, black beans and fresh tomato sauce.

Sometimes I freeze veggie crepes and they are completely fine after defrosting. You just need to wrap them tightly in a secure food packaging (plastic bag, freezer aluminum foil, freezer paper, etc.).

Good luck with your crepe-making experience!

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