French crêpe batter in US measures: 2 cups + 1 tbsp all-purpose flour, 4 large eggs, 2 cups + 2 tbsp milk, a pinch of salt, 1 tbsp sugar and 3½ tbsp melted butter. In metric: 250 g flour, 500 ml (½ litre) milk, 4 eggs and 50 g butter. Rest the batter at least 30 minutes, then cook each crêpe about 30 seconds to a minute a side.
Crêpes: the recipe in grams and US cups
| Ingredient | French recipe | US measure |
|---|---|---|
| farine (T45 or T55)all-purpose flour | 250 g | 2 cups + 1 tbsp |
| œufseggs (US large) | 4 | 4 |
| lait (½ litre)milk, preferably whole | 500 ml | 2 cups + 2 tbsp |
| sel (une pincée)salt | 1 pinch | 1 pinch |
| sucre (1 c. à s., for sweet crêpes)granulated sugar | 12.6 g (15 ml) | 1 tbsp |
| beurre fondubutter, melted | 50 g | 3½ tbsp |
Tap a row to tick it off. US measures use King Arthur Baking weights per cup; a scale gives the most exact result.
Method
- Put the flour, salt and sugar in a large bowl and make a well in the middle.
- Break the eggs into the well and pour in about a third of the milk. Whisk from the center outwards, drawing in the flour, until you have a thick, smooth paste with no lumps.
- Whisk in the rest of the milk a little at a time, then the melted butter. The batter should be as thin as heavy cream.
- Cover and rest the batter for at least 30 minutes and up to 2 hours. Stir it before using.
- Heat a crêpe pan or 24 cm (9½ in) nonstick skillet over medium-high heat and wipe it with a little butter or oil.
- Pour in a small ladle of batter, tilting the pan at once so it covers the bottom in a thin layer. Cook about 30 seconds to 1 minute, until the edges turn golden and lift.
- Flip and cook the second side about 30 seconds. Stack the crêpes on a plate; they keep warm under a clean towel.
Converted from the traditional French recipe; not yet kitchen-tested by Mangez Moi.
How French crêpe recipes compare
Every French family has its own crêpe recipe, but they sit close together. Our base sits inside the range of the two sources we checked: both use a little more milk for each 100 g of flour, which gives a thinner batter, and the egg count runs from 3 to 6.
| Recipe | Flour | Milk | Eggs | Butter | Milk per 100 g flour | Eggs per 250 g flour |
|---|---|---|---|---|---|---|
| Mangez Moi base | 250 g | 500 ml | 4 | 50 g | 200 ml | 4.0 |
| Meilleur du Chef | 250 g | 600 ml | 6 | 60 g | 240 ml | 6.0 |
| FrenchEntrée (8 oz flour, 1 UK pint milk) | 227 g | 568 ml | 3 | 57 g | 250 ml | 3.3 |
FrenchEntrée lists 8 oz flour, 1 pint milk and 2 oz butter; we converted with 1 oz = 28.35 g and a UK pint = 568 ml. Meilleur du Chef also adds 4 tablespoons of water and rum or orange-blossom flavoring.
Crêpes or galettes?
Sweet crêpes are made with wheat flour, like this recipe. In Brittany the savory version, the galette, is made with buckwheat flour (farine de sarrasin or blé noir) and filled with ham, cheese and egg. See French flour types for the US flours to buy.
The first crêpe is always the test: it tells you if the pan is hot enough and the batter thin enough. If it is thick, whisk in a few spoonfuls of milk.
Tools used on this page: the recipe converter (grams to cups), French oven temperatures, the cake pan size converter and the French recipe abbreviations list.
Sources
- Meilleur du Chef, “La meilleure recette de pâte à crêpes” – 250 g flour, 6 dl milk, 6 eggs, 60 g butter; rest 30 minutes to 1 hour
- FrenchEntrée, “An easy recipe for thin and delicious French crêpes” – 8 oz flour, 1 pint milk, 3 eggs, 2 oz butter, 1 tbsp sugar; rest 1 to 2 hours; about 30 seconds a side
The quantities are the traditional formula, cross-checked against the sources above; the method is written in our own words. US measures are computed from the King Arthur Baking ingredient weight chart by the same converter as our recipe converter.
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How many cups of milk is 500 ml?
About 2 cups + 2 tbsp. 1 US cup is 236.6 ml.
Why rest crêpe batter?
Both French sources we checked rest it, from 30 minutes to 2 hours. Resting lets the flour absorb the milk, so the batter flows into a thin, even layer.
What flour should I use for French crêpes?
French T45 or T55 flour; in the US, all-purpose flour is the match.
How many crêpes does this make?
About 15 to 25, depending on the pan and how thin you pour them. FrenchEntrée gets 25 from a similar amount of batter.
Cite this page: Mangez Moi, “French Crêpes in Cups: The Classic Recipe Converted,” mangezmoi.com, updated October 9, 2026, https://mangezmoi.com/recipes/crepes/. Free to reuse under CC BY 4.0 with credit and a link.