French Crepes
French crepes are paper-thin pancakes made from a loose batter of flour, eggs, milk, and a little melted butter. They are a close cousin to the British pancake but typically thinner and more delicate. Eat them sweet with sugar and lemon, Nutella, or chestnut cream — or savoury, folded around ham, cheese, and egg as a galette complete.
5 recipes · Best for: Brunch, dessert, dinner — sweet or savoury.
All recipes
French Crepe pancakes — questions
What is the difference between a crepe and a pancake?
Crepes are thinner and unleavened (no raising agent), while American-style pancakes are thick and fluffy. British pancakes sit between the two but are closer to crepes than to American pancakes.
Why do you rest crepe batter?
Resting allows the flour to fully hydrate and the gluten to relax, which gives a smoother batter and a more tender crepe. Thirty minutes is good; an hour is better.
What is a savoury crepe called?
A savoury crepe made with buckwheat flour is called a galette, originating from Brittany in northwestern France. The most famous version is the galette complete — folded around ham, gruyere, and a fried egg.
Can I make crepe batter the night before?
Yes. The batter keeps in the fridge for up to 24 hours and the rest improves the texture. Whisk briefly before cooking, as the flour can settle.
Other styles
Get the Pancake Day plan
Recipes, shopping list, and timing guide — delivered the week before Pancake Day.
No spam. Unsubscribe any time.