Crepes — Thin French Pancakes
Unlock the secrets to perfect, paper-thin crepes! This recipe guarantees a delicate, buttery texture that's irresistible with any filling.
Crepes — Thin French Pancakes
Unlock the secrets to perfect, paper-thin crepes! This recipe guarantees a delicate, buttery texture that's irresistible with any filling.
The Key Move
Master the swirl technique to achieve paper-thin crepes every time.
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The Setup
- Skillet8-inch
- Mixing BowlLarge
- Whisk
The Mise en Place
5Your prep station before cooking begins
The Dry Mix (0/2)
The Wet Mix (0/3)
Crepes are sticking to the pan.
Make sure the pan is properly heated and lightly oiled. Use a non-stick skillet for best results.
Crepes are too thick.
The batter may be too thick. Add a little more milk to thin it out.
The Method
WHISK
In a large bowl, whisk together the flour and salt (¼ tsp).
ADD
Add the eggs and milk (1¼ cups) to the dry ingredients and whisk until smooth.
STIR
Stir in the melted butter (2 tbsp) until well combined. The batter should be thin and smooth.
Batter should be lump-free
HEAT
Heat a lightly oiled 8-inch non-stick skillet or crepe pan over medium heat.
Pan is hot when a drop of water sizzles and evaporates quickly.
POUR
Time-sensitivePour about 1/4 cup of batter onto the hot skillet.
SWIRL
Time-sensitiveImmediately swirl the pan to spread the batter thinly and evenly.
Batter should cover the entire surface of the pan in a thin layer.
COOK
Cook for about 1-2 minutes per side, or until the crepe is golden brown and slightly crispy around the edges.
Crepe is ready to flip when the edges start to lift from the pan.
FLIP
Flip the crepe and cook for another minute.
REPEAT
Repeat with the remaining batter, stacking the cooked crepes on a plate.
SERVE
Serve immediately with your favorite sweet or savory fillings.
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