Making Crepes

August 1, 2025

Hello Friends,

Crepes are very thin French pancakes. They are very versatile in many dishes to serve all throughout the day. They are used in great breakfast ideas, savory meals for lunch or dinner and in luscious dessert recipes. They can be rolled, folded or stacked for various recipes.

In France, you can find crepes being served by the street venders to the most elegant dining facilities. These delicate super thin pancakes are made with the most basic of ingredients: eggs, flour, milk, with or without sugar and sometimes a few other ingredients.

Most people are simply afraid to try making crepes. They really are not difficult if you don’t stress at first over perfection. The more you make, the better you will become at the process. You can purchase special crepe pans if you like even electric ones.

When I started making them, I purchased two (8 inches) cheap none stick skillets. I thought I could simply flip one over the other without messing them up. It worked but soon I realized I did not need two skillets. Occasionally I will mess one up but when making a whole recipe, why worry about one crepe.

Here are some of my tips for making crepes. First don’t stress over making them thin as tissue paper and perfect. Heat the pan slowly over medium heat; you do not want the pan too hot. Until you get the “hang of making them” butter the pan quite well to prevent any sticking. Do not try to turn them over too quickly; they must set up first. The last tip is to follow your recipe accurately measuring the correct amount of batter for the size of pan you are using.

The Recipe for the Crepes Picture Above
Video: Making Crepes

DESSERT CREPES

Sift flour, sugar and salt; add eggs 1 at a time beating thoroughly. Gradually add milk, melted butter and brandy; beat until smooth. Let batter stand 1 hour before cooking; lightly spray a crepe pan or skillet. NOTE: I use a 9 inch skillet spreading ¼ cup batter; like this I make 12 crepes with the batter. Heat pan over medium heat (do not allow to get too hot); lift pan and pour in batter. Quickly tilt skillet allowing batter to flow covering bottom of pan. Cook until crepe has set (will look dry and slightly bubbly). Carefully turn over (I use rubber spatula so it doesn’t tear the crepe)

To make a dessert, stack 3 on a plate and spread with pudding, apple butter or pie filling. Top with 3 more and continue until all are used; add pudding etc. on top or top with whipped cream. OPTION: Fill with fruit and whipped cream and roll.

Your friend, Frances