1. A basic crepe batter
The batter (our basic recipe is below) consists of five simple ingredients: eggs, milk, flour, melted butter and salt. You could whisk the ingredients together by hand, however, for the silkiest batter, a blender is recommended.The consistency of the batter is key:It should be slightly thinner than heavy cream, with no lumps.Addsugar and vanilla fora sweet crepe; chopped herbs or grated parmesan steer you in a savoury direction.
Classic Crepes Recipe
Try this French classic at home—and get creative! Plus, with seven ways to use this recipe, from wrapping a breakfast burrito to dressing up a zesty lemon dessert, there’s something for everyone. Get all seven classic crepe recipes.
2. 30 minutes of resting time
Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax. While it’s not the end of the world if you skip this step, it is the secret to the most delicate, melt-in-your-mouth crepes. Let the batter stand at room temperature for 30 minutes, or refrigerate forup to two days. (If you mix it the night before, you don't have to worry aboutbringing the batter to room temperature before using it.) Once rested, givethe batter astir before cooking and if it appears too thick (sometimes this happenswhenthe flour becomes fully hydrated), gently whisk in milk, a tablespoon at a time, until it'sthinned to the right consistency.
3. Crepe pan vs. frying pan
A well-seasoned crepe pan is ideal for cooking crepes because the short sides make them easy to flip, while the heavy bottom ensures consistent heat and even cooking. But if you don't havea crepe pan, a medium non-stick or well-seasoned, cast-iron frying pan will do the trick. The size of your pan depends on how big you want your crepes, but seven to eight inches is standard.
4. Even, medium heat
Set your heat to medium and let the pan get hot (but not too hot). You might even need to adjust the heat to medium-low as the cooking continues. If the heat's too highthe batter won't spreadto the edges of the pan before setting, and can result inholes or uneven thickness.
Heat your pan to medium before adding the crepe batter. (Photo, Roberto Caruso.)
5. Fat
Butter is ideal—it willkeep the crepes from sticking andaddamazing flavour. Use a pastry brush or paper towel to coat the pan very lightly with melted butter. Too much butter canresult in greasy crepes that are crispy, dark brown and not as pliable as you'd like.
6. Measure out the portions
For the thin, lacy crepes of your dreams, add only 2 to 3 tbsp of batter to the centre of a standard seven to eight inch pan. Pouring the batter from a pitcher with a spout can be helpful, or use a small ladle or measuring cup to help get the portion right each time.
7. The proper technique
Lift the pan from the heat and tilt your wrist so that the batter pours to one side, then swirl it around so it coats the whole pan bottom evenly. Check out the technique in the video at the top.
8. Use a rubber spatula
When the crepe looks dry on top and it releases from the pan (this usually takes 1 to 2 minutes), it’s ready to flip. Loosen the edges with a rubber spatula. You can use the spatula to flip, but your fingers are your best tool: lift an edge, peel the crepe up, then gently turn it over (just don’t touch the pan). The second side cooks in about half the time as the first. You’ll know it’s done when the bottom islightly golden.
Like pancakes,the first crepe is never perfect.So don’t sweat it.Consider crepe #1 as a test toseeif you have enough batter in the pan, if the heat of the pan is right and if yourtechniqueneedstweaking.
9. Aclean towel
Stack crepes on a plate or baking sheet and cover with a clean kitchen towel until the whole batch is cooked. They'll stay quite warm;crepes don't need to be piping hot when they're filled.
10. Crepe fillings and add-ons
They can be as simple as your favourite jam with a dusting of icing sugar on top, as elegant as a seafood-richlobster, shrimp and gruyeremain course, or as elaborate as thesemagnificent crepe cakes.
How to store leftover crepes
Place sheets of parchment or wax paper between crepes, cover tightly with plastic wrap and refrigerate up to two days or freeze up to one month. Rewarm refrigerated or thawed frozen crepes in the microwave for about 30 seconds or a 325F oven for five minutes.
Here are nine of our favourite crepe recipes:
Oat Milk Crepes
Homemade crepes get a plant-based makeover with the addition of flax meal and oat milk. Get our vegan oat milk crepes recipe.
Photo, Erik Putz.
