Posted in baking

Everything you ever wanted to know about crêpes, but didn’t know enough French to ask

I adore crêpes.  But I’ve had a hell of a time figuring out how to make them well.  Lucky for you, now that I’ve put in the time and untold gallons of milk, you can just read this post and make perfect crêpes tomorrow morning.


You can’t have a crêpe without flour, liquid, and eggs.  You can’t have a crêpe that tastes right without a dash of salt, too.  Everything else is optional.

  • Flour.  All-purpose flour is the standard choice.  Whole wheat flour works great.  Buckwheat flour is used to make galettes; I suspect this means buckwheat flour mixed with wheat flour, but I’ve only made regular crepes.  I also can’t speak on the effectiveness of different gluten-free crepe mixes.  I wouldn’t recommend bread, cake, or pastry flour, because I think AP flour gives a good balance of tenderness and strength, but you could probably get away with bread flour.
  • Liquid.  Usually this is milk.  I’ve used whole and 1% and have been equally pleased both ways.  I’ve also used part wine, and the Epicurious recipe uses part brandy.  Many recipes use half milk and half water, and I’ve supplemented some milk with water when I ran out.  I haven’t experimented beyond that, but I believe that if you choose a water-based liquid that you like the taste of, and that has a viscosity in the ballpark of milk’s, you’ll be fine.
  • Eggs.  Yep.
  • Salt.  Add a pinch or two if you’re making sweet crepes, maybe a little more if you’re making savory ones.
  • Sugar.  This is optional.  A couple of teaspoons is fine for sweet crepes, but don’t add too much, or your crepes will be too delicate.
  • Fat.  Also optional.  Many recipes contain a little butter, some call for oil.
  • Vanilla extract or other flavoring.  Sky’s the limit!


My ratio: 1 part flour, 2 parts eggs, 4 parts milk, by weight. Or, if you don’t want to multiply, here’s a good amount:

  • 100g flour (1 cup)
  • 4 eggs
  • 400g milk (between 1 2/3 and 1 3/4 cup) The volume measurement for the milk is 1.7 cups; nothing bad will happen if you round that up or down.

I estimate that, per egg, you make 3-4 crepes, which I figure is about right for one person, although I can certainly eat more.  So using my ratio-by-weight, set 1 part to the number of people times 25g, because one egg weighs 50g.

My ratio makes a crêpe so thin it lets light pass through it.  But not everyone likes that. Many of the recipes for crêpes out there have less milk (1 part by volume/2.5 parts by weight) and/or less egg (2 eggs per cup of flour/1 part by weight).  Some also have fat, usually butter (2-4 Tbsp per cup of flour/a fourth to half a part by weight).


This is one of the biggest problems in making crêpes.  Just mixing everything together creates lumps.  Not to worry, people have figured out how to avoid that, right?  Well, sort of.  Some people strain their batter, which means 1) they have to clean a strainer and 2) they’re losing an undefined amount of flour and 3) they have an extra step.  Some people mix their batter in a blender, which means 1) they have to clean a blender and 2) they have to wait several hours for the bubbles to subside.  Surely there must be a better way.  And there is.  In fact, it’s already a well-established cooking technique used in sauce-making.  It’s called a slurry.

If you’re going to thicken a sauce with cornstarch, you don’t just dump the starch into the sauce, because it would clump.  So instead, you add the cornstarch to a small amount of liquid, make a thick liquid – a slurry – and then mix the thick liquid with the thin liquid.  The slurry gets thinned out, but no lumps are formed.  Similarly, if you want to make lump-free crêpe batter, or pancake batter or what have you, all you have to do is make a well in the middle of your dry ingredients and make a slurry in that well, like so:

  1. Whisk together the dry ingredients in one bowl.
  2. Whisk together the wet ingredients in another bowl. (I don’t like to wash more than one, so I add the milk following these instructions and then add the eggs to that.)
  3. Make a well in the middle of the dry ingredients.
  4. Pour about a third of the wet ingredients into the well.
  5. Whisk in the well, just touching the dry ingredients to pull some of them in.  Keep doing this until there’s enough dries in the wets to make a fairly thick batter.
  6. Mix another third of the wets into the batter to thin it out, and then start whisking the dries in again.
  7. Repeat with the last third of the wets.

I don’t know why it works.  But it works.

There’s one other issue to address: some recipes include melted butter.  If you add melted butter to milk straight from the fridge, you will get unmelted butter, which is not good for making a batter.  I have gotten around this by melting the butter in the milk in a double boiler or the microwave, thus heating both.  But that takes time.  I found that I didn’t notice a difference when I left the butter out, so I haven’t gotten around to trying these methods, but I imagine that mixing the butter with a little of the flour before adding the liquid, or maybe even mixing the butter into the slurry when it’s on the thicker side, might solve the problem.  Alternatively, you could use oil – which sacrifices flavor, and perhaps that’s the only reason the butter is in there in the first place, but try it and see how you like it – or omit the butter.


The real Parisian crêpe stands make their crêpes on griddles and spread them with tools made for the job.  I think it would be cool to get one, but I suspect it takes some skill to use it well.  And the reality is, real Parisian home cooks make them like the rest of us: in pans, swirling the batter around until it covers the bottom.  As long as you swirl right after putting the batter in, that works just fine.


Many people will tell you that it is an unfortunate inevitability that the first crêpe of a batch always comes out wrong.  I suspect that these people are using too much butter in their pans.  The first crêpe gets funny edges because it’s swimming in butter, but it absorbs some and so the next crêpe has a better time of it.  I for one don’t use butter at all; just a ridiculously nonstick pan.  Seriously: I am not a proponent of nonstick cookware, but for this, I make an exception.  But a little butter (like, rub the stick on the pan real quick) is fine as long as you can keep the temperature stable enough not to burn it.


You don’t have to flip your crêpes in the air.  They will taste the same either way.  But your level of awesomeness will increase substantially if you do.  I know.  You’re afraid.  But the worst that can happen is you flip a crêpe onto the floor.  I ask you: are you not willing to sacrifice 25 cents of foodstuff in the pursuit of awesomeness?

This will only work if your pan is seriously nonstick, and even then, you might have to release it from the pan a little first with a spatula.  Once it’s released enough to be able to slide a little in the pan, just move the pan real quick like you see TV chefs do.  It works.  Swear.  The only mistake you’re likely to make is chickening out and not flicking it hard enough.  So go for it.


I like to have parties where everyone brings a different filling.  There are lots of possibilities:

  • butter
  • sugar (granulated, brown, powdered)
  • lemon curd, and other flavors
  • jams and jellies
  • Nutella
  • fruit
  • whipped cream
  • crêpe Suzette sauce (that’s another post)
  • maple syrup…any kind of syrup
  • that wonderful chestnut sauce that I can’t find in the States (yet another post)
  • savory stuff…you can tell that’s not my really my thing, but some people dig it…goat cheese would probably be great.


There are many ways of folding crêpes, and I am unaware of any being held superior to the others.  Here are some options:

  • Fold in half one way and then in half again the other way, ending up with a quarter circle.
  • Fold the left third in and then the right third in, like a letter.  That’s enough if you’re serving it on a plate, but if you’re going to carry it around, fold it in half long ways or fold the tops and bottoms in, too.
  • Roll it up.


Indeed, crêpes freeze well.  Layer them in between sheets of wax paper or parchment paper and put in a zip-top bag.  They defrost real quick in the microwave.

That was a long post, but I hope you’ll realize that making crêpes is not a long process.  Put a ridiculously nonstick pan on the heat, put one part flour and a dash of salt into a bowl, gradually whisk in four parts milk and two parts eggs, ladle in enough batter to just cover the bottom of the pan, swirl, cook, flip, cook a little more, fill and eat!  Bon appétit!


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