How to Make Crepes

Say "oui!" to the delicate deliciousness of crepes

 
Crepes are essentially thin French-style pancakes that are then filled with a variety of savory or sweet fillings.  While they may sound intimidating, making crepes is really quite simple.  With an easy batter whipped up in the blender, a swirl of pan and a quick cook on the stove top, delicate and delicious crepes can be ready and waiting in no time flat to be filled to fit your fancy.  Don't be afraid; grab a pan and say "oui!" to the delicate deliciousness of crepes.

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1 Make the Batter

To make batter for 10 to 12 crepes, start by melting 2 tablespoons of unsalted butter.  To prevent hot butter from cooking the eggs in the crepe batter, allow the butter to cool at least 15 minutes before making the batter.  Once the butter is cooled, place the melted butter, 4 lightly beaten eggs, 1 1/3 cups whole milk, 1 cup all-purpose flour, and 1/2 teaspoon salt in a blender.  If you're making dessert crepes, also add 2 tablespoons granulated sugar.

Puree for approximately 20 seconds until the batter is smooth and bubbles form on top.  It will be quite thin, resembling the consistency of heavy cream.
 

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Let the batter rest at room temperature for about an hour to allow the bubbles to calm down. This makes the crepes less likely to tear while cooking.
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2 Prepare the Pan

Heat an 8- or 10-inch crepe pan or a non-stick skillet over medium-low to medium heat.  Coat heated pan with a small amount of butter.
 

3 Add Batter to the Pan

Using a small ladle or measuring cup, pour 1/4 cup of the batter in the center of the pan.  Lift and swirl the pan to spread the batter in a thin, even layer over the entire bottom surface of the pan.

Set the pan back on the burner and cook for 45 to 60 seconds.
 

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Added to much batter to the pan? Simply pour the excess off back into the batter bowl. Not enough to coat the pan? Add a small amount more and swirl the pan to distribute the addition.

4 Flip

Slip a flat rubber spatula under the edge of the crepe and carefully work it all the way around.  Then, use your fingers to gently grab the crepe edge and flip it over in the pan.
 

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5 Finish Cooking

Cook the second side for about 45 to 60 seconds.
 

6 Remove from the Pan

Tilt pan and allow crepe to gently slip out onto a sheet of parchment, wax paper or large plate.  Repeat steps with remaining batter, lightly buttering the pan between each crepe.  Any remaining crepes can be placed on top of the others to form a stack.

To keep crepes warm until serving, place in a warm 200-degree oven for up to about 30 minutes.

Fill with savory or sweet fillings and enjoy!

Want more? Watch this video about foolproof crepes. 

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Crepes may be made in advance. Place a small sheet of wax paper between each crepe, and then slip into a plastic zip-top bag. Store in the refrigerator for up to one week, or in the freezer for up to 1 month.

About Kitchen Is My Playground

Tracey is the creator of the popular blog The Kitchen Is My Playground, which she founded in 2011. Her goal is to share recipes with other home cooks looking to create flavorful (and somewhat adventurous) food for their families and friends. Connect with her on PinterestFacebookTwitter or Google+.