Classic French Crepes
A proper crepe relies on the balance between milk and eggs, creating a batter thin enough to coat the pan but rich enough to hold together. Master the flick of the wrist needed to swirl the batter, and the rest becomes routine.
Resting is not optional.
If you cook the batter immediately, the crepes will be tough and rubbery. Give the gluten time to relax in the refrigerator for at least an hour.
- 8-inch nonstick crepe pan or seasoned cast iron skillet
- Whisk
- Mixing bowl
- Fine-mesh sieve
- Small ladle
What goes in.
- 1 cupall-purpose flour
- 2 tbspgranulated sugar
- 1/4 tspsalt
- 3large eggs
- 1.5 cupswhole milk
- 3 tbspunsalted butter, melted and cooled
Mastering the wrist rotation
Pour the batter into the center of the hot pan and immediately lift the pan from the heat, tilting and rotating your wrist in a circular motion to coat the entire bottom before the batter sets.
The method.
Whisk the dry
Combine flour, sugar, and salt in a bowl. Create a well in the center.
Incorporate the liquids
Add eggs to the center. Whisk slowly, gradually pulling in the flour. Stream in the milk and melted butter, whisking until smooth.
Strain the batter
Pass the mixture through a fine-mesh sieve into a clean container to remove any flour lumps. Cover and refrigerate for one hour.
Heat the pan
Set your pan over medium-high heat. Brush with a tiny amount of butter or oil. If the pan smokes, it is too hot.
Pour and tilt
Ladle about three tablespoons of batter into the pan. Rotate your wrist to swirl the batter into an even, thin circle.
Cook and flip
Cook for 60 to 90 seconds. Once the edges are crisp and lifted, slide a thin spatula under the center and flip. Cook the second side for 30 seconds.
Other turns to take.
Buckwheat Crepes
Replace half the all-purpose flour with buckwheat flour for a nuttier, more sturdy version often used for savory fillings.
Citrus Infusion
Add the zest of one lemon or orange to the dry ingredients before mixing the batter.
When it doesn't go to plan.
Discard the first crepe; it is almost always a sacrifice to test the heat of the pan.
Keep cooked crepes warm by stacking them on a plate set over a pot of simmering water, covered with foil.
Use a squeeze bottle to dispense batter if you struggle with the ladle-and-swirl method.
The ones that keep coming up.
Why do my crepes have holes?
The batter might be too thick or you are pouring too slowly. Add a splash of milk to thin the batter or work faster when swirling.
Can I make the batter ahead of time?
Yes, it keeps well in the refrigerator for up to 24 hours. Whisk briefly before using as the flour will settle.