Sweet crepes: classic recipe and variations

Crepes are one of the most versatile and beloved French desserts, capable of transforming simple ingredients into a refined and delicious dessert. Thin, delicate, and incredibly versatile, they can be prepared in just a few minutes and enhanced with different fillings or toppings to suit all tastes.

The difference between sweet and savoury crepes is minimal: just a bit of sugar in the batter creates the dessert version, perfect to pair with fresh fruit, quality jams, and smooth creams. Read on to learn how to make the perfect crepe!

Ingredients for classic crepes

To prepare about 14 crepes that are 18 cm diameter, you’ll need:

• 250 g of all-purpose flour
• 3 eggs
• 500 ml of whole milk
• 30 g of butter
• 1 pinch of salt
• 1 tablespoon of sugar (for the sweet version)

Using quality ingredients is important for perfect crepes: always use fresh eggs, whole milk, and quality butter to ensure a perfect flavour and consistency.

How to prepare crepes

Preparing crepes only requires a few steps but it’s important to follow them carefully to obtain a smooth and homogeneous batter.

Prepare the batter

• Gently melt the butter in a small saucepan and set it aside to cool.
• Break the eggs into a deep bowl and whisk them.
• Add the milk while continuing to mix until you get a homogeneous mixture.
• Add the lukewarm butter and mix again.
• Place a sieve over the bowl and sift the flour into the bowl (to make things easier, you can add it in two batches to avoid lumps forming).
• Mix vigorously with the whisk to absorb the flour, continuing until you get a smooth, lump-free mixture.
• Cover the bowl with cling film and let it rest for at least 30 minutes in the refrigerator.

This last step is essential to allow the flour to absorb the liquid ingredients for more elastic crepes.

Cook the crepes

• After the batter has rested, mix it to revive it.
• Heat an 18 cm crepe pan (or an 18 cm non-stick frying pan) and oil it with a knob of butter.
• Once heated, pour in a ladle of batter so that it covers the pan’s surface.
• Rotate the pan to distribute the mixture evenly, being careful not to spread it up the sides of the pan.
• Cook for about 1 minute over a medium-low heat: when you notice slight browning and the edges start to detach, flip the crepe using a spatula.
• Cook the other side for about 1 minute, until it takes on a golden colour.
• Transfer the crepe to a serving plate and repeat the above until the batter is finished, oiling the pan each time.

As you finish cooking the crepes, stack them one on top of the other on a serving plate: this simple trick will help keep them warm and soft, and stop them from drying out as you cook the rest of the batter.

How to garnish crepes

Sweet crepes can be served in a multitude of ways. For example, thinly-sliced fresh fruit – strawberries, bananas, peaches, or berries – adds colour and freshness to your crepes: you can place it in the middle of the still-warm crepe before folding it, or use it to decorate the serving plate for an even more refined and visually-striking effect.

Lazzaris jams are another winning way to enhance crepes with intense and authentic flavours: apricot jam, with its balance between sweet and tart, pairs perfectly with the batter’s delicacy, while strawberry and berry jams provide fruity notes that transform each bite into a moment of pure pleasure.

And for an even more indulgent result, you can spread fresh fruit and jam  on the crepe: the contrast of textures and flavors will make every bite a tasty delight.

Classic recipe variations

The crepe batter can be easily adapted to different dietary needs and personal tastes. Whether dealing with intolerances, specific personal choices, or simply the desire to experiment with new flavours, there are numerous variations of the classic recipe that maintain the same goodness and versatility of the classic version.

Each variation requires small modifications to the base ingredients and, in some cases, slight adjustments in the preparation, but the final result will always be delicious, perfectly cooked crepes.

Egg-free crepes

To prepare egg-free crepes, replace the 3 eggs with 2 additional tablespoons of flour and add a pinch of cinnamon to flavour the batter. The steps are the same and after resting in the refrigerator, you can cook them following the same technique as the classic recipe. The result will be slightly different in consistency – the crepes will be less elastic but still delicious – and perfectly for topping with sweetened yogurt, colourful fruit, or jams.

Dairy-free crepes

The dairy-free version involves replacing milk with fresh filtered orange juice, creating crepes with a delicately citrusy flavor. Use 3 eggs, 2 tablespoons of sugar, 3 tablespoons of sunflower oil instead of butter, 500 ml of orange juice, and 250 g of flour.

Beat the eggs with the sugar, add the oil and orange juice, then incorporate the flour mixing vigorously to obtain a smooth batter. Cook following the same technique, oiling the pan with a drizzle of oil instead of butter.

Vegan crepes

The vegan version is surprisingly simple and requires only flour, plant milk (soy, oat, or almond), a pinch of salt, a tablespoon of sugar, and a pinch of turmeric to give the batter a lovely golden colour.

Mix all the dry ingredients in a bowl, add the plant milk, and work until you get a liquid and homogeneous mixture. They are cooked without adding fats, using a well-heated non-stick pan. The result? Light crepes with a neutral flavour, perfect for serving with fresh fruit, organic jams, or plant-based creams.

Gluten-free crepes

For the gluten-free version, use the classic ingredients but replace the all-purpose flour with 200 g of rice flour. Rice flour gives the crepes a slightly different but equally nice consistency.

Cook them the same way as the classic version. After resting, pay particular attention during the cooking phase, as rice flour tends to cook faster than traditional flour.

Storage

Homemade crepes are ideal to enjoy immediately, when they’re still warm and soft. However, they can be stored in the refrigerator for 2-3 days, stacked and covered with cling film.

To reheat them, you can use a non-stick pan for a few seconds per side, or wrap them in a damp t-towel and heat them briefly in the microwave. If you prefer to prepare them in advance, you can also freeze them for a month, placing parchment paper between each crepe to prevent them from sticking together.

Frozen or not, once ready, your crepes will be a delicious and versatile dessert, perfect for ending a meal or for a special snack that will win over the whole family!