This is my time tested recipe for how to make crepes in a regular skillet, from scratch, at home. Step-by-step photos and instructions on everything about crepes: how to make crepe batter, how to flip crepes, how to make sure they dont stick to the pan, etc. Easy crepe recipe for French-style crepes!
Because I make the crepes so often at home, I became somewhat of an expert in my family on how to make crepes, and mind you, being an expert in crepes does not amount to many privileges here, except for the privilege of making lots of crepe batter and practicing flipping them (the crepes) on a frying pan. I literally could flip them with my eyes closed. The easy crepe recipe I have below is for classic French style crepes: thin, slightly sweet, perfect for all kinds of delicious crepe fillings!
Crepes and I go back together long ways. You see, I grew up eating crepes on a weekly basis: my mom would usually cook them during the weekend, and my sister and I would eat them for breakfast, almost always with home-made sour cherry preserves. The sour cherry preserves were prepared by our parents during summer, with cherries from huge sour cherry trees in our garden. My sister and I would pit the cherries.
And, yes, the crepe batter recipe and the process of making crepes are so easy. In fact, the only “hard” part is using the right frying pan and a little bit of practice to flip the crepes. If you never made crepes, I highly recommend using non-stick pan, which will virtually guarantee that crepes wont stick to the pan. I personally like to use stainless steel skillet, as it results in a much better crepe texture, but using stainless steel will require some practice (as far as how hot you need to get that pan to make sure crepes wont stick). With non-stick, its easier.
The below crepe batter recipe and tutorial describe how to make crepe batter from scratch, without lumps, how to get just the right batter thickness. For crepes, the less thick the batter is, the better. If the batter is not thick enough, though, you will end up with crepes that will be very hard to flip to the other side – they will be too thin. So, its a fine balance: just how thick the crepe batter should be. Below I provide precise measurements that I use for my easy crepe recipe that always result in amazing crepes that are slightly sweet, soft, easy to flip and easily moldable in various shapes (pockets, tubes, etc., more recipes to come!). One of my most favorite ways to serve crepes as a dessert is crepes with agave-ricotta cheese filling, topped with pears roasted in honey.
The ideal temperature is 400˚F or 205˚C for a 1.5 minute crepe that is soft in the middle and crisp on the edges. You should have an oil spreader for both seasoning and oiling the griddle surface. You will use a six ounce ladle to make fourteen to fifteen inch diameter crepes on a 15.75 inch griddle.
Ingredients you’ll need for this easy crepe batter recipe:
2 cups milk 1 ⅓ cup flour 1 egg 1 tablespoon vegetable oil ½ teaspoon baking powder 2 tablespoons sugar
How to make crepes:
First, make the crepe batter:
Pour crepe batter onto the heated and greased frying skillet (grease the skillet only once, for the first crepe)
Thats what it looks like when you pour the crepe batter onto the heated and greased stainless steel skillet
Cook a crepe on one side until the liquid crepe batter becomes more solid:
Here, youre cooking a crepe on one side until the crepe becomes more solid. Here is the crepe almost ready to be flipped over:
All liquid crepe batter is gone, now you have just a nice bubbled side of the crepe:
Now its time to flip the crepe to the other side, using the metal spatula:
Gently pick up the crepe around its circumference, using the metal spatula:
And … flip it!
Crepe successfully flipped to the other side:
Crepe is cooking on the other side
Pick up the sides of the crepe around its circumference to check for doneness
Pick up the whole crepe and transfer it onto the plate
Enjoy the crepes! So, yes, making crepes in a stainless steel skillet is definitely possible! Ive been doing it for years. It just takes practice. Of course, if youre new to making crepes, its probably easier to stick to non-stick skillets. I really hope you find this easy recipe and my instructions for how to make crepes useful!
How to Make Crepes – Easy Crepe Recipe
FAQ
What temp should crepes be cooked at?
What temperature do you cook crepes on induction?
What temperature do you cook crepes in a cast iron skillet?
What temperature oven to keep crepes warm?
How long do you cook a crêpe in a pan?
Pour a ladleful of batter (about 1/4 C) into the pan and immediately tilt the pan and rotate the tilt, moving the batter all over the surface of the pan. You want just enough batter to cover the pan in a thin layer and no more. Let the crêpe cook for 15–30 seconds until it releases from the surface easily.
Name some gluten free crepes.?
Gluten in wheat helps in binding and holding the texture. To attain the perfect texture, certain combinations of flours are used. Here are few combinations that replace wheat: 1. Almond flour and tapioca flour 2. Almond flour and arrowroot flour 3. Rice flour, buckwheat flour and cornstarch 4. Almond flour and gelatine powder Resting time should be increased compare to regular resting time to make them more resistant from breaking apart.
How do you reheat crepes?
Reheating Instructions: The best way to reheat individual crepes is in a crepe pan or nonstick skillet. You can use a tiny bit of butter and heat over medium heat until warm and slightly crisp on the edges, about 30 seconds. To reheat a stack of crepes, wrap the crepes in aluminum foil and heat in a 350°F-oven until warmed through, 5 to 10 minutes.
How long do you cook crêpes on a griddle?
Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes.