Crêpes are one of the most beloved and iconic dishes in France. While they are a staple in many households and enjoyed regularly, they are especially popular on Chandeleur (Candlemas) on February 2nd, a tradition rooted in history. Their thin, delicate texture makes them perfect for both sweet and savory variations, enjoyed with a wide range of fillings, from simple sugar and lemon or jam, to rich chocolate or even cheese and ham.

Why you’ll love this recipe

This foolproof recipe comes together with just a few simple ingredients you likely already have at home! These classic French crêpes are quick to prepare and require no resting time, making them perfect for when you’re short on time or simply can’t wait to enjoy a delicious, sweet treat.

Having tested countless crêpe recipes over the years, I can confidently say this is one of the best I’ve ever made. The crêpes turn out light, delicate, and perfectly moist, with just the right level of softness.

Notes on ingredients

• Flour: Use all-purpose flour for a smooth, classic texture. Make sure to sift your flour to avoid your batter being lumpy.
• Eggs: These provide structure and richness to the batter, helping achieve a soft yet sturdy texture.
• Butter: Melted butter adds flavor and prevents sticking in the pan. You can substitute it with neutral oil, but butter gives the best taste and color.
• Milk: Whole milk is ideal for rich and tender crêpes, but you can use semi-skimmed or even non-dairy milk.
• Dark Rum (optional): A classic French touch! It adds a subtle depth of flavor without being overpowering. You can replace it with vanilla extract or orange blossom water for a different aroma.

Frequently Asked Questions

Can I make the batter ahead of time?

Yes! While this recipe doesn’t require resting time, you can prepare the batter up to 24 hours in advance and store it in the fridge. This can help develop the flavors and make even smoother crêpes. Just give it a good stir before cooking.

Can I make crêpes without butter?

Yes, you can substitute the butter with neutral oil (such as vegetable or canola oil), but butter gives the crêpes a richer flavor.

What can I use instead of rum?

If you don’t want to use dark rum, you can replace it with vanilla extract, orange blossom water, or even a splash of Grand Marnier for a citrusy twist.

My crêpes keep tearing—what am I doing wrong?

If your crêpes are breaking, you might be flipping them too early—wait until the edges lift slightly before turning.

How do I prevent crêpes from sticking to the pan?

Use a non-stick pan and brush it lightly with butter or oil before cooking each crêpe. Also, ensure the pan is hot enough before adding the batter.

How do I store leftover crêpes?

Cover them with foil, then refrigerate for up to 2 days. You can also freeze them for up to 2 months and reheat in a pan or microwave.

Can I make these crêpes gluten-free?

Yes! Simply swap the all-purpose flour with a gluten-free flour blend or use buckwheat flour for a more traditional French-style crêpe (called a galette).