Discover Crêpes

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Learn to Cook Crêpes at Home

Learn to Cook Crêpes in Seven Easy Steps
Considering how delicious and impressive they are, crêpes are surprisingly easy to make. Start with these basic instructions, practice the technique, and you’ll soon wonder why you thought crêpes were hard to make.
Equipment
• 6-8-inch pan or skillet. You don’t need a special crêpe pan, but you may want to reserve your skillet just for crepes. Cast iron or stainless steel works best. You can use a pan with a nonstick surface or you can season a regular pan to seal the surface and keep the crêpes from sticking. To seal the pan, put it over medium heat and sprinkle the bottom with salt. Rub the salt around in the pan with a paper towel until the salt and paper towel discolor. Discard the salt and the paper towel. Repeat this process three times. After you use your seasoned pan, clean it with a paper towel, and then wipe it with a cloth dipped in vegetable oil. Never use soapy water on the pan, or you will destroy the seasoning.
• Ladle
• Batter spreader
• Spatula (nonmetal for nonstick surfaces)
Making the batter Mix the following together in a bowl until smooth: 1 cup flour, 1/8 teaspoon salt, 2 eggs, I cup milk, and 2 tablespoons unsalted butter, melted.

The batter will be watery. There are many variations on the batter—the original crêpes were made from buckwheat. If you’re just starting out, stick with this basic batter recipe until you get the hang of it.

Cooking the crêpes You are going to have to experiment with the heating and greasing of the pan to see what works best with your pan and your stove. It’s very individual and you will quickly get the knack of it.

1. Heat the pan and brush it lightly with melted butter until the butter is almost smoking.

2. Pour 2-3 tablespoons of batter into the center of the pan.

3. Holding onto the handle of the pan, remove the pan from the heat. Quickly tilt the pan in all directions. Your goal is to cover the entire pan with as thin a coating of batter as possible. If you wind up with holes you can add batter to cover them.

4. Cook the crêpe over medium high heat until the edges begin to curl, about one minute.

5. Turn the crêpe with a spatula (or your fingers) and brown the other side for about 30 seconds. (The second side tends to be spotty and is best used for the inside of the crêpe.) You want your finished crêpe to be lacy and thin enough to see through. 6. Slide the crêpe onto a plate. When she started making crêpes my mother put only one on a plate because she thought they couldn’t be stacked. The kitchen was covered with plates! You can in fact stack them, as my mother soon realized.

7. Fill your crêpes right away, keep them warm in a 195-degree, or cover them with plastic wrap and put them in the refrigerator.
Filling the crêpes The possibilities for fillings are endless. When you are ready to fill your crêpes, put the filling ¼ of the way in. Using your fingers, roll the crêpe around the filling. Place the filled crêpe seam side down on a plate so it doesn’t open.
Practice does make perfect It does take practice to get your crêpes thin but not so thin that they fall apart. Once you master the technique, you’ll find it easy and fun to make crêpes. With a tasty sweet or savory filling and maybe a little sauce, you’ve got a fabulous dish that will impress your family and guests. Voila!