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.
Key move
Use a thin rested batter, pour just enough to coat the pan, and immediately tilt and swirl so the surface sets into one even sheet before the bottom browns.
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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.
Chef's Notes
For tender crepes, don't overmix the batter. A few small lumps are okay and will cook out.
Use a non-stick crepe pan or a lightly oiled skillet. Heat to medium-low for even cooking.
Swirl the batter quickly to coat the pan thinly. Cook until edges lift easily before flipping.
Serve warm with fresh berries, a dusting of powdered sugar, or a drizzle of chocolate sauce.
The Method
WHISK
In a large bowl, whisk together the flour and salt (¼ tsp).
Flour and salt are combined.
ADD
Add the eggs and milk (1¼ cups) to the dry ingredients and whisk until smooth.
Batter is smooth and lump-free.
STIR
Stir in the melted butter (2 tbsp) until well combined. The batter should be thin and smooth.
Batter is well combined, thin, and smooth.
HEAT
Heat a lightly oiled 8-inch non-stick skillet or crepe pan over medium heat.
Skillet is hot.
POUR
Time-sensitivePour about 1/4 cup of batter onto the hot skillet.
Batter is poured onto the skillet.
SWIRL
Time-sensitiveImmediately swirl the pan to spread the batter thinly and evenly.
Batter is spread evenly across the skillet.
COOK
Cook for about 1-2 minutes per side, or until the crepe is golden brown and slightly crispy around the edges.
Crepe is golden brown and slightly crispy around the edges.
FLIP
Flip the crepe and cook for another minute.
Both sides of the crepe are cooked.
REPEAT
Repeat with the remaining batter, stacking the cooked crepes on a plate.
All crepes are cooked and stacked.
SERVE
Serve immediately with your favorite sweet or savory fillings.
Crepes are ready to be served.
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