Flour, Milk & Egg Breton Crepes Recipe
Make thin, tender pancakes with our Breton crepes recipe using flour, milk, eggs and butter, perfect for sweet or savory fillings.
Crêpes bretonnes are thin, lightly sweetened pancakes that originate from France’s Brittany region. Their batter is made with everyday staples—wheat flour, eggs, milk, sugar, and melted salted butter—sometimes enhanced with vanilla sugar or a splash of rum for extra aroma. Poured onto a hot, lightly greased skillet, the mixture spreads into delicate rounds that cook in under a minute, yielding crêpes that are soft at the center and subtly crisp at the edges. Served rolled or folded, they pair well with simple toppings such as caster sugar, fruit preserves, caramel, or melted chocolate, making them a versatile choice for breakfast, an afternoon snack, or festive occasions like Candlemas and Mardi Gras.
Flour, Milk & Egg Breton Crepes Recipe
Distinct from Brittany’s savory buckwheat galettes, this sweet take gets its delicate lacework from a short batter rest that lets the gluten relax. A traditional cast-iron “bilig” is ideal, but any wide non-stick pan will have you flipping paper-thin crêpes in minutes for impromptu desserts or brunch.
Prep Time
70 minutes
70 minutes
Cook Time
20 minutes
20 minutes
Total Time
90 minutes
90 minutes
Ingredients
All-purpose (wheat) flour 250 g
- Whole milk 500 ml
- Large eggs 4 units
- Unsalted butter, melted 50 g
- Granulated sugar 2 Tbsp (≈25 g)
- Vanilla sugar 1 sachet (≈7–8 g) – optional but traditional for added aroma
- Fine salt 1 pinch
- Dark rum 1 Tbsp – optional flavour boost (can be swapped for orange-blossom water)
- Neutral oil or extra butter, a thin film for greasing the pan – optional, as needed
Method
Put the flour, sugar and salt in a mixing bowl
- Make a well in the middle of the dry ingredients
- Crack the eggs into the well
- Whisk the eggs while gradually bringing in some flour
- Pour in a small splash of milk
- Whisk until the mixture is smooth
- Add more milk a little at a time
- Whisk after each addition until the batter is thin and lump free
- Pour in the melted butter
- Stir until the butter is fully blended
- Add the rum and mix briefly
- Cover the bowl with cling film
- Refrigerate the batter for one hour
- Heat a crepe pan over medium heat
- Lightly oil the hot pan
- Ladle a small amount of batter into the centre of the pan
- Tilt the pan to coat the surface with a thin layer of batter
- Cook until the edges of the crepe begin to colour
- Slide a spatula under the crepe
- Flip the crepe
- Cook the second side until lightly golden
- Transfer the cooked crepe to a warm plate
- Repeat the oiling, ladling, tilting and cooking steps with the remaining batter
- Serve the Breton crepes warm with your preferred toppings
Nutrition
Calories
2040 kcal Protein
68 g Fat
79 g Carbs
248 g Fiber
7 g Sugar
59 g
2040 kcal Protein
68 g Fat
79 g Carbs
248 g Fiber
7 g Sugar
59 g
Notes
Chef’s note: After the batter has rested, give it a quick whisk and pass it through a fine sieve; this re-emulsifies the butter and removes any lumps, guaranteeing ultra-thin, hole-free crêpes. For a discreet Breton twist, swap 2 generous tablespoons of the wheat flour for buckwheat and brush the pan with browned (beurre noisette) salted butter between batches—both moves add a toasty depth without losing the crêpe’s delicate texture.
why this recipe
This Breton crepes recipe deserves a place in your repertoire because it distills centuries of Brittany’s culinary tradition into a flawlessly light batter that cooks up into whisper-thin, golden crêpes with delicately crisp edges and a subtle buttery aroma. Few recipes manage to be at once so elegantly simple—calling for everyday pantry staples—and so versatile, ready to cradle anything from a drizzle of salted caramel to a savory filling of ham and cheese. Its quick, fuss-free method rewards even novice cooks with professional results, while the balanced ratio of ingredients ensures each bite delivers the unmistakable flavor and texture that have made Breton crêpes a beloved classic.
FAQs
FAQ acf
Frequently Asked Questions
Can I prepare the crêpe batter in advance, and how long will it keep in the refrigerator?
Yes—crêpe batter can be made ahead. Cover the bowl or transfer it to an airtight jug and refrigerate for up to 48 hours; just give it a quick whisk before cooking to re-emulsify the butter and restore the smooth texture. For best flavor and texture, aim to use it within the first 24 hours.
Can I freeze cooked crêpes, and what’s the best way to reheat them for serving?
Yes—stack the cooled crêpes with parchment or wax paper between each one, seal the stack tightly in a freezer bag or container, and freeze for up to 2 months. Thaw overnight in the refrigerator (or for 15 minutes at room temperature), then reheat 5–10 seconds per side in a dry non-stick pan or 20–30 seconds in the microwave; this restores their suppleness without drying them out.
How can I prevent my crêpes from tearing or sticking while flipping them?
Make sure the pan is fully pre-heated and very lightly greased; a drop of neutral oil or a quick brush of melted (preferably browned) butter between crêpes creates a micro-film that prevents sticking without greasiness. Flip only when the surface looks dry and the edges release easily—about 40–50 seconds—then use a thin, wide spatula (or your fingers) to turn it in one confident motion; under-cooked crêpes tear because the batter is still wet and fragile. Lastly, give the batter its full resting time so the gluten relaxes; a supple, well-hydrated batter spreads smoothly and resists tearing.