How to Make a French Crepe

You don't need to go to a restaurant to enjoy French crepes.

A French crepe is versatile, fancy and can add a sophisticated touch to any dinner or dessert course. French crepe recipes seem simple, but aspiring cooks often are disappointed that their results don't turn out like the thin, delicious, delicate ones found in restaurants. As with many culinary favorites, it is the technique that makes the difference.

Things You'll Need

• Non-stick skillet or crepe pan, preferably thick bottomed
• 3 cups milk
• 2 cups flour
• 2 tablespoons butter
• 2 teaspoons sugar
• 3 eggs
• Butter wrapper or plastic baggy
• Ladle or large spoon
• Plate
• Thin spatula

Instructions

1. Beat the three eggs in a bowl, then add the flour and milk and whisk until no lumps remain. Microwave the butter in a small bowl or cup for about 20 seconds. Add a few spoonfuls of the batter to the melted butter and mix well. Whisk the mixture into the batter. Tilt the batter against the side of the bowl to make sure all lumps are gone.

2. Warm the pan on low for 30 seconds. Using a tiny piece of butter, grease the whole crepe pan with the butter wrapper or plastic. Push down very hard so that the pan slowly absorbs the butter. The most important step to making a French crepe is greasing the crepe pan. Extra grease will cause burning and not enough will cause sticking.

3. Heat the crepe pan to medium heat -- about a 4 on a 1 to 7 scale. You might need to adjust this slightly as you cook each crepe.

4. Hold the pan off the heat once it's heated. Use a ladle or large spoon to scoop out a few tablespoons of batter and pour the batter into the middle of the pan. Quickly but steadily, tilt the pan to swirl the batter and coat the pan as thinly as possible and form the French crepe.

5. When the edge starts to firm -- don't let it get too brown -- loosen it by sliding a thin spatula underneath and around the edges. Then flip the French crepe over.

6. Cook the other side for about 30 seconds, then lift the crepe pan and flip the crepe over onto the plate.

7. Hold the crepe pan off the heat for about 20 to 30 seconds before pouring the next one. This lets the pan cool enough that the batter cooks less quickly when it hits the pan and can spread more thinly.

Tips & Warnings

• If your French crepe comes out too thick, try turning down the heat, holding the pan off the heat longer, or adding another tablespoon of butter and milk to the batter.

• If they start sticking, take the crepe pan off the heat, let it cool, wipe it down and re-grease it the same way.