How to Make Crepes

Here is how to make sweet, delicious crepes. Enjoy!

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• 1 Cup Flour
• 1/8 Teaspoon Salt
• 1/8 Teaspoon Sugar
• 2 Eggs
• 1 Cup Milk
• Nonstick pan (about 8" diameter)

1. To make the batter mix all the ingredients together. The batter should be pretty watery in order for it to spread around the heated pan quickly. If after you've mixed all the ingredients the batter seems thick or isn't spreading around the pan easily add just a little bit more milk or even water will do.
   Note: For dessert crepes you can add a little vanilla or cinnamon to your batter.

2. Heat up a nonstick pan over medium-high heat. Make sure it is well heated. I like to pour 1/2 teaspoon of cooking oil into the pan (swirl it around) each time I am about to make a new crepe just because it keeps the crepe moist.

3. Holding onto the handle of the pan remove it from heat, pour the batter on one side and closer to the edge. Swirl the pan around so that the batter coats the bottom. This is why the batter needs to be watery. You want the coating to be as thin as possible, after all you are not making pancakes. If you have holes in the crepe, go ahead and add more batter to the pan to cover them, use a spoon to do so.

4. Crepe Cooking

   The batter will quickly dry and lose its shine, now it's time to turn the crepe over. It really depends on your personal taste how long you want the crepe to cook. I personally leave it on a little longer as I don't like pale crepes.
   Use a non-metal spatula to loosen the crepe from the pan and flip it over to the other side.

5. Have a plate ready where you can place the cooked crepes (each one is ready in about 30 seconds,) one on top of the other. If you like, you can stack the crepes in a ovenproof dish and keep them warm in the oven or you can heat them up in the microwave after you've finished making them. I prefer the second method as I don't like to have them dry up completely.

6. Filling the crepe is the most fun as you can fill it up with most anything depending on whether you are serving crepes as the main dish or as dessert. Here we'll assume that you are serving crepes as dessert and in a follow up article I'll provide the recipe and instructions for a chicken and pickle filling. Which is delicious by the way.

7. Nutella

   You can fill the crepe with nutella (hazelnut spread with the chocolaty taste), jam, coat it with melted chocolate and add nuts. You can even make crepes for breakfast and fill them with fruit, cheese, egg salad, tuna, anything really.
   The way to fill a crepe is as follows. Place or spread the filling (liberal amount but not too much so that it doesn't spill out of the crepe) about a quarter of the way in on one side of the crepe.

8. Using your fingers, roll the crepe over the filling, keeping it tight. Your filling will fall out if you've rolled the crepe loosely. Place the filled crepe seam side down on the plate so it doesn't open. However, if the crepe is moist and thin enough with just enough filling, regardless of how you serve it on a plate it won't open. Remember that practice makes perfect. Even if your first crepes are not perfect, every cook can eventually find a way to make them perfect. Don't give up.