What type of flour is used in French sweet crêpes?

French sweet crêpes are generally made with wheat flour. The flour is mixed with ingredients such as milk, eggs, butter, and sometimes sugar to produce a thin, pourable batter.

Wheat flour is especially suitable because its proteins help give the batter enough structure to spread into a delicate sheet without falling apart. The batter is cooked quickly on a greased pan or griddle, often taking roughly 20 to 30 seconds per side. Sugar may be included for sweet crêpes, but it is not essential to the basic batter.

Buckwheat flour is the main source of confusion. It is strongly associated with savory Breton galettes, which are a related but distinct style of crêpe. Buckwheat gives those pancakes a darker color and nuttier flavor. Cornmeal and rice flour can appear in other pancake traditions or specialty recipes, but they are not the standard flour for French sweet crêpes.

Sweet wheat-flour crêpes may be filled with sugar, lemon juice, preserves, chocolate-hazelnut spread, whipped cream, custard, or fresh fruit. Their neutral flavor makes them adaptable as breakfast, dessert, or a base for elaborate dishes.