Curious Cuisiniere

Travel the world from your kitchen.

  • Home
  • Choose A Country
  • Recipe Index
  • About Us
    • Contact Us
    • Work With Us
    • Disclosure Policy
    • Privacy Policy
  • Cooking and Baking Resources
    • Kitchen Equivalents and Conversions
    • Ingredient Resources
    • Tips and Tricks
    • Condiments and Sauces
      • Recipes for Homemade Pantry Staples
You are here Home » Around the World » French Recipes » Sweet French Crepes

Sweet French Crepes

October 6, 2017 by Sarah Ozimek 28 Comments

If you're new to Curious Cuisiniere, sign up for our newsletter to receive cultural tidbits, tasty dishes, and helpful cooking tips weekly. Thanks for visiting!

Sweet French Crepes are the perfect, elegant yet easy dessert recipe. Sometimes we have them as a treat for breakfast with strawberries and bananas. They are pancakes after all!

Sweet French Crepes are the perfect, elegant yet easy dessert recipe. Sometimes we have them as a treat for breakfast with strawberries and bananas. They are pancakes after all! | www.CuriousCuisiniere.comWhat Are Crepes?

A crepe (pronounced KREP) is a thin pancake that originated from Brittany, in the northwest of France. While they started as a regional specialty, you’ll now find crepes throughout France and around the world.

The word “crepe” is derived from the Latin word “crispus”, which means curled. This is quite fitting since the crepe pancakes are typically rolled or folded around any number of sweet or savory fillings.

Crepes came into being after buckwheat was introduced as a crop in Brittany. This cool and rainy region doesn’t have the best growing conditions, so it was a happy day when they discovered that buckwheat could grow well (and make delicious crepes!).

Savory crepes are still typically made out of buckwheat flour. Eaten as a meal they might be filled with ham and cheese, mushrooms, spinach, asparagus, a fried egg, or maybe even ratatouille.

Sweet dessert crepes are now made lighter wheat flour and can be filled with jam, fresh fruit, lemon juice and sugar, poached fruit, ice cream, Nutella and bananas, or Grand Marnier. And, it’s quite likely it will be topped with whipped cream and a drizzle of syrup.

Sweet French Crepes are the perfect, elegant yet easy dessert recipe. Sometimes we have them as a treat for breakfast with strawberries and bananas. They are pancakes after all! | www.CuriousCuisiniere.com

How To Make French Crepes

Crepes are made by pouring a thin batter onto a large, circular hot plate, or for those of us without a crepe making plate, onto a frying pan. The batter is spread thin so that is cooks in 30-60 seconds per side, just until dry and golden, possibly with a slight crispness around the edges.

In France, you’ll typically find crepes made 12 inches or more in diameter, and then the large circle of pancake is skillfully folded around the filling.

When we make crepes at home, we typically use a 6 inch nonstick frying pan, because we find it easier to work with.

And smaller crepes mean you can eat more!

Right?

Sweet French Crepes are the perfect, elegant yet easy dessert recipe. Sometimes we have them as a treat for breakfast with strawberries and bananas. They are pancakes after all! | www.CuriousCuisiniere.com

Our Sweet French Dessert Crepe Recipe

To make these sweet crepes we’re using all purpose flour and blending it with some other typical pancake ingredients. It’s the consistency of your batter that will tell you you’re not making an ordinary pancake here. This batter will be very thin and pour-able.

We like to make our crepes using a 6-inch, non-stick skillet. We find 6 inches to be easy enough to spread the batter quickly and flip the crepes easily.

We’ve listed some of our favorite traditional and not so traditional filling ideas with the recipe, but feel free to get creative with your favorite sweet fillings!

5 from 2 votes
Sweet French Crepes are the perfect, elegant yet easy dessert recipe. Sometimes we have them as a treat for breakfast with strawberries and bananas. They are pancakes after all! | www.CuriousCuisiniere.com
Print This Recipe
Sweet French Crepes
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 

These light and eggy Sweet French Breakfast Crepes are perfect for filling with jam, Nutella and bananas, or fresh berries. 

Yield: 8-10 (6 inch) crepes

Course: Breakfast, Dessert
Cuisine: French
Servings: 3 people
Author: Sarah | Curious Cuisiniere

Ingredients
  • ½ c unbleached all-purpose flour
  • ¼ tsp salt
  • 2 eggs, lightly beaten
  • ½ c milk
  • 1 Tbsp cold water
  • 1 Tbsp unsalted butter, melted and cooled slightly
Filling Possibilities
    Classic French fillings
    • Nutella and banana
    • Grand Marnier
    • Butter (or lemon juice) and sugar
    • Jam or fruit preserves
    • Whipped cream and berries
    Non-traditional, but tasty, fillings
    • Bananas and peanut butter
    • Strawberries and chocolate sauce
    • Butter and cinnamon
    • Powdered sugar and maple syrup
    Instructions
    1. In a medium bowl, mix together flour and salt. In a separate bowl, mix together egg, milk, water and melted butter. Add wet mixture to dry mixture and mix until combined. (Your batter will be much thinner than typical pancake batter.) Set the batter aside to rest for 15 minutes.
    2. When you are ready to cook your crepes, heat an 8” skillet over medium-high heat. Coat the bottom of the skillet with a little butter. Pour enough batter into the hot skillet to just barely coat the skillet, turning the pan so that the batter covers the entire bottom.
    3. Cook the crepes for 1-2 minutes on the first side. (If the skillet has been properly greased, a firm shake will release the crepe from the skillet when it is ready to flip.)
    4. Flip the crepe when the top is starting to look dry, and cook for an additional 10-15 seconds on the second side.
    5. Remove the crepe from the pan and wrap in a tea towel to keep soft and warm. Re-grease the skillet if needed and repeat with the remaining batter.
    6. To serve, place a layer of filling down the middle of the crepe and fold the sides over the filling.

     


    This is one of the recipes from the early days of Curious Cuisiniere. We’ve updated our pictures since we first made it, but we’ve left the original images here as a fun throwback and shout out to how far we’ve come. Enjoy!

    French Breakfast Crepes from Curious Cuisiniere French Breakfast Crepes from Curious Cuisiniere French Breakfast Crepes from Curious Cuisiniere


    Sweet French Crepes are the perfect, elegant yet easy dessert recipe. Sometimes we have them as a treat for breakfast with strawberries and bananas. They are pancakes after all! | www.CuriousCuisiniere.com

    Save

    Save

    Save

    If you liked this recipe, here are some similar dishes you may enjoy!

    • Poaching Fruit: Crepes with White Wine Poached PearsPoaching Fruit: Crepes with White Wine Poached Pears
    • Shamrock Spinach CrepesShamrock Spinach Crepes
    • Layered Ratatouille in Savory CrepesLayered Ratatouille in Savory Crepes
    • Dutch Baby (German Baked Pancake)Dutch Baby (German Baked Pancake)
    • Racuchy z Jablkami (Polish Apple Pancakes)Racuchy z Jablkami (Polish Apple Pancakes)
    • Strawberries and Cream Pancake RollStrawberries and Cream Pancake Roll
    • Apfelpfannkuchen (German Apple Pancakes)Apfelpfannkuchen (German Apple Pancakes)
    • Blini (Thin Russian Pancakes)Blini (Thin Russian Pancakes)

    Filed Under: Around the World, Breakfast and Brunch Recipes, Dessert Recipes, French Recipes Tagged With: SundaySupper

    « Breakfast Bacon Egg and Cheese Pizza
    Thai Style Cabbage Salad with Crispy Fish »

    Comments

    1. Sharon Choo says

      December 29, 2018 at 7:08 pm

      I use double the amount but ends up look like an egg crepe.
      Is it something goes wrong with my ingredients. I am using top flour instead of all purpose flour . Is that the problem?

      Reply
      • Sarah Ozimek says

        January 1, 2019 at 9:00 pm

        Hi Sharon, these crepes are a bit eggy. I do think that using top flour is probably what gave the result you are describing though. Top flour is extra fine and would definitely change the consistency and texture of the crepes.

        Reply
    2. Sarah says

      May 13, 2018 at 1:56 pm

      Great crepes

      Reply
      • Sarah Ozimek says

        May 14, 2018 at 12:33 pm

        Thanks Sarah!

        Reply
    3. Renee Dobbs (@reneedobbs) says

      May 15, 2013 at 6:01 pm

      Wonderful crepes! It is something I have yet to tackle. I really should. I know my husband would love this for breakfast.

      Reply
    4. Katie C (@SheLikesRuffles) says

      May 15, 2013 at 1:35 pm

      Mmmm I am loving the fillings for these crepes! Nutella, please! I really need to learn to make them at home.

      Reply
    5. Dorothy at ShockinglyDelicious says

      May 14, 2013 at 1:45 pm

      That looks luscious! Why does everyone but me know how to make crepes? 🙂
      Great recipe for #SundaySupper!

      Reply
    6. Family Foodie says

      May 14, 2013 at 8:44 am

      These crepes look incredible. My kids would love them! I will have to try these soon.

      Reply
    7. Sasha says

      May 13, 2013 at 3:49 pm

      Great photos!
      My mom happens to make the best crepes 🙂

      Reply
      • Sarah says

        May 15, 2013 at 8:07 am

        Thanks!

        Reply
    8. Laura Dembowski (@piesandplots) says

      May 13, 2013 at 2:59 pm

      Your crepes look so perfect! I’ve always wanted to make them, but haven’t gotten the courage yet.

      Reply
      • Sarah says

        May 15, 2013 at 8:08 am

        They’re one of those that you just have to plunge right in. It will take a few tries to get the technique right, but after that, it’ll be nearly as simple as making pancakes!

        Reply
    9. foxeslovelemons says

      May 13, 2013 at 1:40 pm

      I always make my Mom quiche for Mother’s Day brunch, but crepes are such a good idea, too! Yours look so delicious – love the Nutella idea 🙂

      Reply
    10. Nancy @ gottagetbaked says

      May 13, 2013 at 11:57 am

      Gorgeous crepes, Sarah! I’m so jealous of people who are able to make them so perfectly, lol. I’m also trying to decipher what delicious ingredients you placed inside – I can see bananas sticking out and maybe marmelade or apricot jam? You can’t go wrong with any filling though – I’ve never met a stuffed crepe I didn’t like 😉

      Reply
      • Sarah says

        May 13, 2013 at 12:05 pm

        Thanks Nancy! The crepes pictures are peanut butter and banana for the two on the outside, and orange marmalade for the middle one.

        Reply
    11. taranoland says

      May 12, 2013 at 2:40 pm

      Your crepes look so very good!! Love all the different toppings and fillings you suggested!!

      Reply
    12. Sarah Reid, CNP (@jo_jo_ba) says

      May 12, 2013 at 2:36 pm

      I’d be happy with any and all of those fillings! I miss the crepe old days

      Reply
    13. The Wimpy Vegetarian says

      May 12, 2013 at 1:38 pm

      I love to make crepes – these look delicious!!

      Reply
    14. Courtney @ Neighborfood says

      May 12, 2013 at 11:06 am

      I’m so glad we’ve turned crepes into acceptable breakfast fare. What a special treat.

      Reply
      • Sarah says

        May 13, 2013 at 12:26 pm

        Me too!

        Reply
    15. trangquynh says

      May 12, 2013 at 10:10 am

      yummmmm, the crepes look so stunning and mouth-watering, I love the combination of chocolate syrup and bananas, always the best !! and it’s great to read your feelings about your mother, happy Mother’s Day 😉

      Reply
    16. Cindys Recipes and Writings says

      May 12, 2013 at 9:48 am

      I love your crepes, so pretty!

      Reply
    17. Paula @ Vintage Kitchen Notes says

      May 12, 2013 at 9:14 am

      Oh crepes, so perfect for a brunch! The combinations are endless, and so are the ooh and ahhs. Beautiful recipe to surprise a mother.

      Reply
    18. Jennifer @ Peanut Butter and Peppers says

      May 12, 2013 at 8:26 am

      Your crepes look and sound amazing! I could go for a plate of them right now!

      Reply
    19. Katy says

      May 12, 2013 at 8:19 am

      Great recipe for crepes – I’m happy with banana and nutella anything!

      Reply
    20. thatskinnychickcanbake says

      May 12, 2013 at 7:30 am

      Mmmmm….your fruit filled crepes look fantastic! And the perfect way to honor your sweet mother’s heritage!

      Reply
    21. Lane R (@supperforasteal) says

      May 12, 2013 at 7:11 am

      Mmm these bring me back to the crepe vendors on the streets in Paris! Such a yummy anytime snack. I have never tried making crepes at home. On the bucket list.

      Reply
    22. Hezzi-D says

      May 12, 2013 at 5:50 am

      I made crepes this week too! You know, I’ve never had them stuffed with bananas but the chocolate and banana combination sounds divine.Great suggestions for additional fillings as well!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Curious Duo
    Welcome to Curious Cuisiniere!
    Our passion is exploring the history and heritage of cultural cuisines. You'll find more than just traditional dishes here though, because we also love the creative process of fusion cuisine.
    Where will you travel today?
    Follow on Facebook Follow on Twitter Follow on Google Follow on PinterestEmail Us
    12 Days of Christmas Cookies
    Throughout our site you will find affiliate links to products we trust. Using an affiliate link doesn't cost you anything, but it does help support what we do in a small way. Thanks for your support of Curious Cuisinière!

    Explore recipes inspired by global flavors.
    British | Caribbean | Chinese | French | German | Greek | Indian | Italian | Japanese | Mexican | Polish| Spanish | Thai | American


    Follow on Facebook Follow on Twitter Follow on Instagram Follow on PinterestEmail Us
    Curious Cuisinière's Privacy Policy

    © Copyright 2010-2018 Curious Cuisiniere · All Rights Reserved