How to Make Perfect Crepes

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By derbyka
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Perfect paper thin crepe

Crepes are versatile, fancy and can add a French touch to any dinner or desert course. Crepe recipes seem simple, but aspiring cooks are often disappointed that their crepes don't turn out like the thin, delicious, delicate ones found in restaurants. As with many culinary favorites, it is the techniques that makes the difference. Over the years, I have figured out these techniques and have laid them out here so that you, too, can make perfect crepes. This recipe makes a double batch because the perfect number of eggs per batch is 1.5 and leftovers are always nice!

Difficulty: Moderate

Instructions

Things You'll Need:

a non-stick skillet, preferably thick bottomed for even heat distribution
3 cups milk
2 cups flour
2 tablespoons butter
2 tsp sugar (if desert crepese)
3 eggs
butter wrapper or plastic baggy
ladle or large spoon
plate
thin spatula

Step 1

Beat the three eggs in a small bowl. Then, whisk together the flour, milk, and eggs in a large bowl 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. Then whisk the mixture into the batter. Tilt the batter against the side of the bowl to make sure all lumps are gone.
Step 2

The most important step to perfect crepes is greasing the pan. Extra grease will cause burning and not enough will cause sticking. Warm the pan slightly on the stove (on low for 30 secs). Using a tiny piece of butter grease the whole pan with the butter wrapper or plastic. Push down very hard so that the pan slowly absorbs the butter.
Step 3

Then, heat the pan to medium heat (about a 4 setting on a 1-7 scale). You might need to adjust this slightly as you cook the crepes.
Step 4

Once the pan is heated, hold it in your left hand off the heat. Use a ladle or large spoon to scoop out a few tablespoons of batter and pour it 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 crepe.
Step 5

When the edge of the crepe start to firm (don't let them get too brown), loosen them by sliding a thin spatula underneath and around the edges. Then, flip the crepe over.
Step 6

Cook the other side of the crepe for about 30 seconds and then lift the pan and flip the crepe over onto the plate.
Step 7

Hold the pan in your left hand (if you're right handed) off the heat for about 20-30 seconds before pouring the next crepe. This lets the pan cool down enough so that the batter cooks less quickly when it first hits the pan and can spread more thinly.
Step 8

Enjoy the perfect crepes!