This is Chef Ed’s French Crêpes recipe, featuring the classic base recipe along with delicious variations including Nutella, maple syrup, and more.
Chef Ed’s French Crêpes
Thin, buttery French pancakes – with endless sweet and savory fillings
There’s something magical about French crêpes. Light, lacy, and impossibly versatile, they can be folded around rich chocolate spreads, filled with fruits and whipped cream, or even turned savory with cheese and herbs.
Chef Ed’s foolproof crêpe recipe makes the perfect blank canvas — and today, we’re dressing them up with Nutella, maple syrup, and other irresistible toppings.
🕒 Prep Time: 10 minutes
🕒 Rest Time: 30 minutes (optional, for best texture)
🕒 Cook Time: 15 minutes
🍽️ Makes: 10–12 crêpes
✅ Ingredients
Basic Crêpe Batter:
- 1 cup all-purpose flour
- 2 large eggs
- 1½ cups milk (whole or 2%)
- 2 tbsp melted butter (plus more for the pan)
- 1 tbsp sugar (for sweet crêpes; omit for savory)
- ½ tsp vanilla extract (optional, sweet crêpes only)
- Pinch of salt
🔥 Instructions
1. Make the Batter
In a blender or mixing bowl, whisk together all ingredients until smooth and lump-free. If you have time, let the batter rest for 30 minutes at room temp — this relaxes the gluten and helps create tender crêpes.
2. Heat the Pan
- Crepes with chocolate cream
Use an 8–10 inch nonstick skillet or crêpe pan. Heat over medium heat and lightly coat with butter.
3. Cook the Crêpes
Pour about ¼ cup of batter into the center of the pan and immediately swirl it to coat the bottom in a thin layer. Cook for 1–2 minutes, until the edges lift slightly and the bottom is golden. Flip and cook another 30–60 seconds. Transfer to a plate and repeat, buttering the pan as needed.
🍫 Sweet Crêpe Fillings (Chef Ed Favorites)
1. Nutella & Banana
- Spread warm crêpe with 2 tbsp Nutella
- Add banana slices
- Fold into quarters or roll
- Optional: Top with powdered sugar or whipped cream
2. Maple Butter Delight
- Spread with softened butter
- Drizzle generously with real maple syrup
- Add toasted pecans or a pinch of cinnamon for extra flair
3. Lemon & Sugar (French Classic)
- Squeeze fresh lemon juice over the crêpe
- Sprinkle with granulated or powdered sugar
- Roll and enjoy with tea or espresso
4. Berries & Cream
- Fill with whipped cream or vanilla Greek yogurt
- Add fresh strawberries, blueberries, or raspberries
- Dust with powdered sugar
🧀 Savory Crêpe Ideas
Crêpes aren’t just for dessert! Omit the sugar and vanilla in the batter for these options:
1. Ham & Swiss
- Fill with slices of ham and shredded Gruyère or Swiss
- Fold and heat briefly to melt cheese
2. Spinach & Feta
- Sauté spinach with garlic and olive oil
- Fill crêpe with spinach and crumbled feta
- Optional: top with a poached egg
🧑🍳 Chef Ed’s Tips
- Use a blender for the smoothest batter — it helps eliminate lumps quickly.
- Chill the batter for even better texture, especially for sweet crêpes.
- Keep them warm in a low oven (200°F/95°C) while you finish the batch.
🧊 Storage
Leftover crêpes can be stacked (with parchment between) and refrigerated for up to 3 days. Reheat in a dry pan or microwave. Freeze for up to 2 months.