Wondering how to make crepes at home? We’ve got you covered. Crepes are easy to make and they’re great whether you stuff them with sweet or savory fillings. All it takes to learn how to make crepes at home is a simple recipe and a little bit of practice. Serve these homemade crepes filled with strawberries and whipped cream and drizzled chocolate sauce or fill them with ham and cheese for a savory meal. Once you’ve gotten the hang of it, try some of our homemade crêpe filling recipes below!
When Robin and I were writing The Lazy Gourmet, we put every potential recipe through a rigorous screening and testing process. We had three crucial criteria: deliciousness, impressiveness, and easiness. After much delightful crepe production and consumption, we ultimately decided that while they are technically pretty easy to make, crepes are not exactly a lazy undertaking. So they didn’t make the cut. But in the
If you’ve never made crepes before, I think you’ll be surprised to discover just how easy it is. Sure, they do require some extra labor over the stove, but the technique is not much more challenging than making pancakes. The effort-to-payoff ratio, though, is well worth the extra elbow grease—guests who are served homemade crepes are guaranteed to be impressed.
Do You Need a Special Pan to Make Crepes?
Not necessarily. A 9- or 10-inch skillet or omelet pan, ideally made of nonstick material, will certainly work. If you want to invest in a proper crêpe pan, though, you will be happy to discover how easy it is to use to make great crêpes. We like this one from Cuisinart.
How to Make Crepes
To make successful crepes, you need to spread the batter out in a thin, even coat over the bottom of your pan. This is done by quickly tilting the pan all around in a circular motion as soon as you drop in the batter, so it spreads out quickly and evenly. It might take a little practice to get the hang of it, but once the hang is gotten it’s a snap.
It’s also a good idea to stir up the batter occasionally during the crepe-cooking process to prevent it from settling unevenly—I just leave the batter in the blender and give it a refresher pulse every now and then.
And finally, don’t let your pan get too hot. If your crepe starts to brown, bubble, and spatter as soon as it hit the pan, turn the heat down a bit.
Use crepes to wrap up just about anything sitting in your fridge: leftover stir-fry or stew, fruit
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- ¼ cup water
- ¼ teaspoon table salt
- 2 tablespoons unsalted butter, melted
- Vegetable oil, vegetable oil spray, or butter for cooking
- In a large bowl, blend flour, eggs, milk, water, salt, and melted butter together using an electric mixer until smooth. (Alternatively, batter can be blended in a food processor, blender or stand mixer. You can even whisk the batter vigorously by hand, but you need to take great care to smooth out all the lumps.)
- Heat a lightly oiled or buttered 9- or 10-inch pan over medium heat. (If using a good non-stick pan you can skip the oil/butter step.)
- Using a ¼-cup scoop, ladle batter into the center of the hot pan while simultaneously tilting the pan in all directions, in a circular motion, so that the batter spreads out evenly over the bottom.
- Cook until the top of the crepe loses its shine and the bottom is dry and very lightly browned, about 1 minute, then turn with a spatula and cook the other side the same way (but for a slightly shorter time).
- Add more oil or butter and continue until all the batter has been used, stacking cooked crepes on a platter to await their filling. Stir up the batter occasionally during the crepe-making process to prevent it from settling unevenly.
Amount Per Serving Calories 127 Total Fat 8g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 4g Cholesterol 48mg Sodium 90mg Carbohydrates 11g Fiber 0g Sugar 0g Protein 3g