French · Breakfast · Free recipe

French Butter Crepes

Name: French Butter Crepes
Yield: 10-12 crepes
Cuisine: French
Ingredients: 150 g plain flour; 2 eggs; 350 ml whole milk; 100 ml water; 25 g unsalted butter, melted and cooled; 1 tbsp caster sugar; pinch salt; 10 g extra butter for the pan; Lemon wedges and sugar, to serve

Delicate, flexible pancakes with golden speckles, ready for a simple sweet filling.

From the World Recipes at Home collection · BSIN · 21 October 2026

Jump to recipe ↓The France cookbook →

Active preparation: 15 min
Cooking: 20 min
Makes: 10-12 crepes
Additional time: Batter rest: 30 min

French Butter Crepes from our France collection

At the table

A home-kitchen version.

A thin batter of flour, eggs, milk and water makes these butter crepes. Resting the batter is part of the preparation, so include that pause when planning breakfast or dessert.

The first crepe helps you judge the pan temperature and batter thickness. Lightly butter the surface, then adjust the heat if the batter makes large holes or colours too quickly.

The recipe

French Butter Crepes

Makes 10-12 crepes

Timings are guidance for the original amount. Allow extra time for additional batches, resting or chilling; follow the method and doneness checks.

Ingredients

Equipment

24 cm non-stick frying pan; thin spatula

Allergen notes

Wheat; milk; eggs

Method

Make a smooth batter. Put flour, sugar and salt in a bowl. Whisk eggs with half the milk, pour into the centre and whisk from the middle outward. Gradually add remaining milk, water and melted butter.
Rest. Cover and leave for 30 minutes in a cool kitchen, or refrigerate if waiting longer. Stir before cooking. Batter should pour in a thin ribbon; add a tablespoon of water if it has thickened noticeably.
Heat the pan. Set the frying pan over medium heat and brush with a little extra butter. Wipe away excess with folded kitchen paper held safely with tongs; the surface should glisten without a pool of fat.
Spread thinly. Pour in about 60 ml batter, lift the pan and immediately tilt in a circle. Cook for 45-75 seconds until the surface is no longer wet and the edges lift slightly. Adjust heat if browning before the surface sets.
Flip. Slide the spatula under and turn. Cook the second side for 20-30 seconds. Transfer to a plate and repeat, buttering lightly as needed. Stack to keep flexible; a clean cover helps while the remaining crepes cook.
Serve. Fold into quarters or roll with a small amount of filling. Offer lemon and sugar. The pancakes should be thin enough to bend without cracking, not thick and fluffy like American pancakes.

Use doneness checks rather than appearance alone. FoodSafety.gov temperature guidance.

Small details, better results

Before you cook

Let the melted butter cool before adding it to the batter.
Use the first crepe as a temperature check. Excess butter or a very hot pan can produce large holes.