Last Updated on 18 October, 2025 by Elby | The Tasteful Pantry
Thin crepes – sweet or savoury – are light, delicate, and versatile. A delicious option for any time of day. The paper-thin pancakes have a beautifully golden surface with slightly crisp edges, making them perfect for a variety of fillings.
Making crepes at home is easy. The batter comes together quickly with just a few simple ingredients—flour, eggs, milk, butter and a little touch of salt. The key to getting them perfectly thin is swirling the pan to spread the batter evenly, creating that signature delicate texture. While the first one might not turn out picture-perfect, once you get into the rhythm, you’ll have a stack of golden crêpes ready in no time.
More Popular Breakfast Options
- If it’s French you’re after, try French Toast with Maple Berries
- Or how about the crepes chubby relative, Fluffy Dairy-free Pancakes
- Need a protein fix? Chia Pudding with Strawberries and Almonds
- For a healthy fuss-free morning, try Orange Bircher Muesli with Walnuts!
French-style Thin Crêpes – Sweet or Savoury?
Sweet crepes are a classic choice, perfect for filling with fresh fruit, chocolate spread, jam, or a sprinkle of sugar with a squeeze of lemon. They can be topped with whipped cream, syrup, or even a dusting of cocoa powder for an extra indulgent touch. Whether rolled, folded, or layered, they’re a delicious way to satisfy a sweet tooth.
While savoury French-style crêpes offer endless possibilities for a more filling meal. Popular combinations include ham and cheese, smoked salmon with cream cheese, or sautéed mushrooms with garlic and herbs. You can also add eggs, spinach, or a rich béchamel sauce for an extra satisfying dish. Place them in the oven with cheese on top to make a delicious bake.
Crepes are a wonderful way to turn simple ingredients into something special. Whether you prefer them sweet or savoury, they’re easy to customise and perfect for any occasion. Once you master the technique, you’ll want to make them again and again!
Storing & Reheating
Storing and reheating the French-style crepes, whether for sweet or savoury, is simple – making them a great make-ahead option for busy mornings or quick meals. Once cooled, stack the crêpes with a small piece of baking paper between each one to prevent sticking. If you forget the baking paper, just be sure to heat them in the microwave before trying to separate them.
Store them in an airtight container in the fridge for up to three days or freeze them for longer storage. To reheat, gently warm them in a dry pan over low heat for a few seconds on each side, or microwave them for about 15–20 seconds until soft and pliable. If frozen, let them thaw in the fridge before reheating. This way, you can enjoy fresh, delicious crepes anytime with minimal effort!
Feedback and More
Did you try the thin crepes – how did you have them, sweet or savoury? I’d really love to know what you thought. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to share your thoughts. Cheers, Elby!
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Thin Crêpes (Sweet or Savoury)
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 4 large eggs
- 560 ml milk
- 400 grams flour - plain, all purpose
- ¼ tsp salt
- 60 grams unsalted butter - melted and slightly cooled
Instructions
- Whisk the eggs in a medium bowl. Add half the milk, and all of the flour and salt and whisk until lump free.
- Gradually add the remainder of the milk and the butter and whisk until the batter is smooth and runny.
- Heat a crêpe pan or medium frying pan over medium heat and spray lightly with oil. Pour approximately ½ cup of batter into the middle of the pan. Pick up the pan and swirl quickly so the batter runs into a larger circle. This needs to be done quickly or you'll be left with a thick and stodgy pancake. Alternatively, use the back of a metal spoon to spread the batter as thin as possible in a circle.
- Cook for approximately one minute and transfer to a plate when the batter is completely cooked (you will see it change colour). You shouldn’t need to flip the crêpe if the batter was spread thinly. But if you prefer both sides browned, flip and cook for 10-20 seconds before transferring to the plate.
- Repeat this process for the remaining batter and only spray the pan in between crêpes if the crêpe is starting to stick. Keep the cooked crêpes warm by covering the plate with foil. Or reheat in the microwave when ready to use.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
