I trained at a French culinary school, but it wasn’t there that I learned to make crepes. It was in Paris while working as an au pair for a family with three little boys, all of whom loved their crêpes au sucre and crêpes au Nutella. These thin, delicate pancakes, made from a mixture of flour, eggs, melted butter, salt, milk, and occasionally sugar and flavorings, are a common French street food. They’re simple to whip up at home—the batter comes together quickly in a blender, and each crepe takes just about a minute to cook.
The only tricky part is swirling the batter evenly around the pan before it sets, but it’s simple once you get the hang of it. Don’t be disheartened if your first one isn’t perfect—the French themselves have a saying, “la première crêpe est pour le chien,” meaning “the first crepe is for the dog.” Crepes can be filled with sweet or savory fillings and enjoyed for breakfast, dinner, brunch, dessert, or as a snack. You can even make them ahead of time for a party and set out a variety of fillings to create a crepe bar. How’s that for versatility?
Table of Contents
“My first time making crepes and my whole family loved them. The kids enjoyed Nutella, strawberries and whipped cream and the grown ups had savory bacon and cheese.”
Common Crepe Fillings
For Sweet Crepes:
- Fruit and whipped cream, sweetened ricotta, Nutella, lemon curd, or chocolate sauce
- Butter and a sprinkling of sugar
- Lemon juice and a sprinkling of sugar
- Sautéed apples and cinnamon
- Butter and fruit jam or preserves (my homemade fig jam would be wonderful)
- Peanut (or any other nut) butter and jam
- For a bit of texture, you can top off crepes with something crunchy (i.e., sliced almonds, candied pecans, granola, toasted coconut)
For Savory Crepes:
- Ham or prosciutto and cheese
- Chicken or turkey and mushrooms
- Spinach and cheese
- Smoked salmon and schmear (cream cheese)
- Ratatouille and goat cheese
- Sautéed or roasted veggies and cheese
- Scrambled eggs and cheese, with or without bacon (for perfectly crispy bacon, learn how to cook bacon in the oven)
- Pesto sauce with chicken and greens
- Chicken or turkey with avocado
What You’ll Need To Make Crepes
- Milk: Provides the liquid base for the batter, lending moisture and richness. Whole milk makes the crepes creamier, while 2% milk offers a slightly lighter option.
- Eggs: Bind the batter together, ensuring a delicate structure and contributing to the crepes’ tender texture.
- Sugar: Adds a hint of sweetness, complementing sweet fillings or toppings. For savory crepes, cut the sugar in half.
- Vanilla extract: Infuses the batter with a warm, aromatic depth, perfect for complementing sweet variations. Omit for savory variations.
- All-purpose flour: Provides the structure for the crepes.
- Butter: Used in the batter for richness and flavor, and also for greasing the pan to cook the crepes, giving them a lacy golden surface and slightly crispy edges.
- Jump to the printable recipe for precise measurements
Key Equipment
You can cook crepes in any 8 to 10-inch nonstick skillet (the base of the pan should have the same diameter that you want for your crepes), but the ideal pan is a traditional nonstick French crepe pan like the de Buyer blue steel crepe and tortilla pan pictured above. For pouring the correct amount of batter into the pan each time, I recommend using a 1/4-cup dry measuring cup with a long handle.
Step-by-Step Instructions
Step 1: Make the Batter
Place the milk, eggs, sugar, vanilla, and salt into a blender. Whiz for a few seconds to blend until smooth. Remove the lid and add the flour.
Cover and blend again until completely smooth, about 30 seconds. Remove the lid, pour in the melted butter, cover, and blend until combined, about 10 seconds more.
Step 2: Let the Batter Rest
Transfer the batter to a separate container and let it rest in the refrigerator for at least 30 minutes or up to 24 hours. Resting provides time for the flour to absorb the liquid and for the gluten to “relax,” resulting in delicate crepes that aren’t rubbery.
Step 3: Cook the Crepes
Heat a crepe pan or 8 to 10-inch nonstick skillet (see note) over medium heat. Grease the pan lightly and evenly with butter. Cooking the crepes in a little butter gives them a golden-brown, lacy surface.
Pour about ¼ cup of batter into the center of the pan.
Immediately lift the pan off the heat and swirl the batter so that it forms a thin, even circle on the bottom of the pan.
Keep turning the pan until the batter is evenly spread.
Cook for about 1 minute, until the top is set, the edges are dry, and the crepe is golden on the bottom.
Lift the crepe with an offset spatula or butter knife, taking care not to scratch the pan with the utensil, and flip with your fingertips; cook the other side for about 20 seconds, or until slightly golden and spotted.
Transfer the cooked crepe to a plate. Repeat with the remaining batter, greasing the pan with a bit of butter each time and adjusting the heat as necessary. Place the cooked crepes in a stack on the plate. Cover with plastic wrap until ready to serve.
Frequently Asked Questions
The primary difference between French crepes and American pancakes is that crepe batter does not contain baking powder or baking soda, the leavening agents that make American pancakes puffy (see my favorite pancake recipe). Crepe batter is also made with a higher proportion of eggs and milk, which makes them a bit “eggier” and much thinner. Pancakes are typically only served with breakfast and brunch, whereas crêpes are enjoyed any time of day.
Absolutely! Crepes are wonderfully versatile in that they can be prepared in advance. Once cooked, allow them to cool to room temperature. Store the stacked crepes wrapped in plastic wrap or in a sealable plastic bag. You can refrigerate them for up to 3 days. When you’re ready to serve, gently reheat in a skillet over low heat.
Yes, crepes freeze nicely! To freeze, separate each crepe with wax or parchment paper, wrap tightly in plastic wrap, and freeze for up to 1 month. Thaw the stack overnight in the refrigerator before using, or just remove the crepes one by one as needed and thaw at room temperature before reheating.
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 in aluminum foil and heat in a 350°F-oven until warmed through, 5 to 10 minutes.
To assemble savory crepes that need warming, start by spreading your chosen fillings over one half of each crepe. Then, fold the crepe in half to create a half-moon shape, and fold it once more into quarters. Continue this process with the remaining crepes. Next, heat a buttered skillet over medium heat and place the folded crepes in the skillet. Warm them until the fillings are heated thoroughly (ensuring any cheese is nicely melted) and the crepes gain a slight crispness on the outside.
Video Tutorial
You May Also Like
The post Crepes appeared first on Once Upon a Chef.