Crêpes are a true classic of French cuisine.
These thin pancakes can be enjoyed in many ways – whether sweet with chocolate and fruit, or savory with cheese, ham, or vegetables.
With this simple basic recipe, crêpes succeed both in the kitchen and outdoors on the grill, in cast iron on the rocket stove, or even over a campfire.
Ingredients for the Crêpe Batter (approx. 8–10 Crêpes)
300 g wheat flour
30 g sugar
4 eggs
500 ml milk
1 pinch of salt
a little butter or oil for frying
Optional:
30–50 ml additional milk, if the batter is too thick.
Possible Fillings
Sweet Variations
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Nut-nougat spread
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Banana
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Fresh berries (raspberries, blueberries, blackberries)
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Whipped cream
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Powdered sugar
Savory Variations
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Cooked ham
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Grated cheese
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Grilled vegetables
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Fresh herbs
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Mushrooms or spinach
Preparation
1. Prepare the Crêpe Batter
Place eggs in a bowl and whisk briefly.
Add flour, sugar, and salt and mix everything together.
Gradually stir in the milk until a smooth, liquid batter is formed.
Then, let the batter rest for 20–30 minutes so that the flour can swell. This will make the crêpes especially tender.
2. Prepare the Pan
Lightly grease a crêpe pan or a flat cast iron pan and preheat to medium heat.
The pan is hot enough when a small drop of water immediately evaporates on it.
3. Fry the Crêpes
Pour a small ladle of batter into the center of the pan.
Immediately swirl the pan so that the batter spreads thinly.
Cook the crêpe for about 45–60 seconds until the edges slightly loosen.
Then flip and cook the second side for about 30–40 seconds.
Place finished crêpes on a plate and keep warm.
4. Fill and Serve
Fill the warm crêpes to taste:
- For sweet variations, use nut-nougat spread, fruits, and whipped cream.
- For savory variations, use cheese, ham, or grilled vegetables.
Fold or roll up the crêpes and serve immediately.
Tips for Perfect Crêpes
- The batter should be very thin – similar to cream.
- If the batter is too thick, simply add a little milk.
- Only lightly grease the pan, otherwise the crêpes will be greasy.
- Too high heat will cause them to brown too quickly.
Thanks to michis_bbq for the beautiful photos!
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