Oven Baked Crepes

Course Breakfast, Dessert


Crepe Ingredients

  • 1 cup all-purpose flour, sifted (For gluten-free, use a cup for cup flour)
  • 2 large eggs
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 3/4 cup milk
  • 3/4 cup club soda or sparkling water
  • 2 tbsp melted butter

Chantilly Cream

  • 1 cup heavy cream
  • 1/2 tsp vanilla extract
  • 1 tbsp powdered sugar


  • FRENCH PANTRY Jam of choice or berries/fruit of choice


  • Preheat oven to 450 °F.  Place the Rectangular Mold or Fleximat on Perforated Baking Sheet. 
  • In a medium-sized bowl, whisk together the crepe ingredients: flour, eggs, sugar, salt, milk, club soda, and melted butter. 
  • Set aside for about 20 minutes. 
  • While the crepe mixture rests, make the Chantilly Cream by adding all the ingredients in a medium mixing bowl or bowl of your stand mixer. Beat cream until soft peaks form. Place in refrigerator until ready to use.
  • Add 1 cup of batter in the rectangular mold, tilting to distribute it evenly.
  • Place in the oven for about 5 minutes (until the edges are slightly browning). Do not overbake. 
  • Remove from oven, let rest for 5 minutes. 
  • After 5 minutes, place another Bonmat with the Perforated Baking Sheet over he Rectangular Mold and flip to unmold the crepe. You may have to gently push the corners of the mold to release the crepe from the pan.
  • Cut the crepe into 8 slices and spread a thin layer of FRENCH PANTRY Jam of choice or fruit of choice on top of crepe and top with Chantilly Cream using your pastry bag.
  • Roll or fold.  Top with more Chantilly cream if desired to decorate. Serve immediately!


bon TIP: If you want to make these in advance (they are better fresh), you can make and then roll the crepe up in parchment or saran wrap if storing and keep in refrigerator until ready to serve.  Crepes are best immediately after they’re made.