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crepes folded in triangles in a plate with strawberries , lemon slices and espresso.

Parisian Crepes

Charlotte Singh-Dhanraj
This Parisian Crepes recipe is the only one you will ever need to be transported to a French Cafe! Delicious, elegant, and irresistible.
5 from 5 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Dessert
Cuisine French
Servings 24 Crepes
Calories 74 kcal


  • Immersion blender
  • 8 inch skillet
  • Spatula


  • 4 eggs large
  • 1 teaspoon vanilla extract
  • 3 cups milk 2 %
  • 2 cups all purpose flour
  • 2 tablespoon vegetable oil
  • ½ teaspoon salt


  • In a large bowl combine all the wet ingredients (eggs, milk, vanilla, and oil).
  • In a medium bowl whisk together dry ingredients (all-purpose flour and salt).
  • Pour the dry ingredients into the bowl with the wet ingredients. Mix ingredients together with an immersion blender until completely smooth.
  • Heat an 8″ nonstick pan with melted butter over medium heat. Pour ¼ cup of the batter in the pan, tilt, and swirl the pan until it is evenly coated.
  • Cook the crepe for 1 minute until slightly browned, flip, and cook for an additional 30 seconds. Transfer cooked crepe to a plate. Continue cooking until the batter is finished greasing the skillet with more butter as needed.


recipe tips

  • Use the first crepe as a test. Test your heat and generously butter the pan. Make adjustments to the heat if necessary.
  • Be sure that you don't flip your crepe too soon. Use the corner of the spatula to take a peek at the color and texture before flipping.
  • If you are making crepes for a crowd, enlist some help and have 2 pans going to speed up the process.
  • Stack cooked crepes on a plate and cover loosely with foil to keep them warm while you are cooking the rest of the batch.


Leftover crepes and be stored stacked with a square of wax paper or parchment paper between crepes for up to 3 days in the refrigerator.

freezing instructions

Unfilled crepes can be frozen, stacked with layers of parchment or wax paper in between in a freezer-safe zip-top bag. When ready to consume thaw completely in the refrigerator.

reheating instructions

Refrigerated or frozen crepes can be reheated by either placing them in the microwave covered with a damp paper towel in 30-second increments or in a nonstick pan greased with butter on medium heat for 20- 30 seconds per side.


Sodium: 73mgCalcium: 41mgVitamin C: 1mgVitamin A: 70IUSugar: 2gFiber: 1gPotassium: 63mgCholesterol: 30mgCalories: 74kcalTrans Fat: 1gMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 3gProtein: 3gCarbohydrates: 9gIron: 1mg
Keyword parisian crepes
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