Best Crepes

Today, I'm sharing all my secrets to making perfectly thin and tender crepes. Follow the 8 simple steps to make them successful at home!

Have you ever encountered issues with crepes, such as:

• It's too thick.
• It's not tender.
• The texture is rubbery.
• The surface is burnt.

And so on 😩

Making homemade crepes can be challenging to perfect without knowing the essential tips and tricks.

But no worry!

I will address all of the troubleshooting today so that you can successfully make authentic crepes in the comfort of your kitchen.

🧡 I love this crepe because:

• It's perfectly thin.
• The texture is so delicate and tender.
• It's so flavorful (thanks to butter and rum!)
• It works great for any crepe dessert.

In this post, you'll learn essential baking tips such as:

• How to heat the pan for beautiful caramelization
• Tips to spread crepe batter over a pan
• How to judge if the crepe is cooked enough
• How to successfully flip a crepe

... and so on.

Let's get started!

Jump to:

• 📌 What's In Crepes?
• 📌 How To Make Crepes
• 📌 Uses For Crepes
• 📌 Frequently Asked Questions
• 📌 VIDEO: Watch How To Make It!
• 📌 Printable Recipe
• Homemade Crepes
• 📌 Pin It!

📌 What's In Crepes?

7 ingredients

• All-purpose flour
  • It helps to connect all ingredients and creates the "sheet."
• Granulated sugar
  • It helps to moisten the crepe as well as caramelize the surface.
• Salt
  • It adds depth to the flavor.
• Egg
  • Egg also helps connect all the ingredients and add a soft texture.
• Unsalted butter
  • Butter adds incredible flavor. It also helps to create a softer texture by weakening glutens in flour.
• Whole milk
  • It thins out the crepe batter. Lots of milk is added today to create a perfectly thin crepe.
• Dark rum
  • It adds amazing flavor. Like my French pastry teacher used to say, "Rum makes everything delicious."😊 You can omit it if you like!

📌 How To Make Crepes

8 Steps To Make Crepes

1. Mix all the dried ingredients: all-purpose flour, granulated sugar, and salt.
2. Add eggs and mix well until the batter looks very smooth.
3. Add very warm melted butter and mix well.
4. Add milk and mix well:
   • Add about one-third first and mix well until the batter is even.
   • Add the rest of the milk and mix until it looks smooth.
   • Scrape off the sides of a bowl on the way to ensure that everything is even. 
5. Add rum and mix.
6. Heat a non-stick pan at medium heat.
   • Apply a thin layer of melted butter right before you pour the batter.
7. Spread the batter over a pan. The 3 steps:
   1. Lift the pan and pour a little less than ⅓ cup (for a 10" | 25 cm pan) of the batter at once.
      • Shake the pot well as you pour it to spread it evenly before it begins to set.
   2. Turn your pan and coat the edges of the pan using the rest of the batter once you see it's spread widely.
   3. Move the pan at least once or twice while heating to deliver the heat evenly.
8. Flip the crepe and cook the other side for 5 - 15 seconds. Drop it on a cloth or paper towel:
   • Once you start seeing a nice golden color on the edges, that is a sign that you have the same caramelization on the surface. Then, flip right away.
   • To flip by hand, use food-safe gloves.
   • When you use chopsticks:
     • First, place a stick closer to the edge, about 2 inches or 5 cm away.
     • And using the other chopstick, hang the edge over it, lift, and flip a crepe.
     • Rotate the stick to remove it easily without dragging a crepe. (Watch the video tutorial to check the movement.)

Repeat 1 - 8

Repeat 1-8 until you run out of the batter:

• Mix the batter each time or at least once every few times to ensure that the flour has not sunk on the bottom. 
• When you overheat your pan, set it aside to cool it down.

📝 More Tips With Images

Now, let me share detailed tips with images on each step, which are all crucial for making crepes successful. You'll feel more confident making it at home after reading this section.

Step 1: Mix all the dried ingredients.

Mix with a whisk.

Step 2: Add eggs.

Continue mixing until the batter looks very smooth:

It feels thicker and looks lumpier initially (the picture on the left), but it'll get smoother after mixing well (the image on the right).

Scrape off the side and the bottom to pick up all the flour.

💬 You might see chunks of flour in your finished crepes if the batter is not mixed enough.

👩🏻‍🍳 By mixing it well, the glutens in the flour get stronger and create crepes that are not going to tear or break easily, even when they are very thin.

Step 3: Add very warm melted butter.

💬  Use very warm butter so it blends well and doesn't get hardened while mixing the batter.

Step 4: Add milk.

1. Add about one-third first and mix well until the batter looks even.
2. Add the rest of the milk and mix until the batter looks smooth.

💬 Mix slowly at the very beginning because milk can spill out 💦

Scrape off the side of a bowl on the way to ensure that everything is even.

Step 5: Add dark rum.

💬 I like to add a splash of rum because the crepe tastes more flavorful.

Step 6: Heat a non-stick pan at medium heat.

I used a 10-inch | 25 cm non-stick pan today.

💡 Use any pan that does not stick. I tried with a pan that was not non-stick before, and my crepes stuck to it! You can use a crepe pan if you have it.

💬 Coating a thin layer of melted butter also helps to prevent crepes from sticking to the pan. It also adds better caramelization on the surface.

When the pan is not heated enough:

You can spread the batter a lot easier, but the caramelization doesn't look as fine as the ones with stronger heat. 

When the pan is a bit too hot:

You get more lacy, detailed caramelization with high heat, but there are some cons:

• It's harder to spread the batter evenly since it cooks up fast,
• You'll also see small holes on the surface. This means eggs cooked up before the bubbles calmed down.

👩🏻‍🍳 When I heat it at high heat, it gets caramelized too fast, and I sometimes burn the surface a little bit because I cannot catch up with the production. Medium heat works best for me!

Step 7: Spread the batter over a pan.

Pour the batter once the pan is heated.

With a 10-inch | 25 cm bottom pan, pour a little less than ⅓ cup (about 80% of the capacity!).

💬 It is just enough amount to create very thin crepes.

Lift your pan right before you pour the batter:

💬 It prevents crepes from cooking too fast before spreading the batter evenly.

Shake your pan well as you pour it so you can spread it all around the surface:

And once you see that it's spread well, turn your pan to coat the edges using the rest of the batter:

Move my pan at least once or twice while heating to ensure the heat is delivered evenly.

When the batter spreads too much:

When the batter goes beyond the circle, like in the image below, you can easily scrape it off while it's still soft before it gets cooked through:

Step 8: Flip the crepe and cook the other side.

Once you start seeing a nice golden color on the edges, that is a sign that you have the same caramelization around the surface:

👩🏻‍🍳 You will not get enough caramelization on the surface when you flip it too early. It'll also break easily when you lift it.

Then flip right away!

There are so many ways to flip, but the way I find most easy is using two long chopsticks. (or any long sticks)

How to flip a crepe:

1. Place one stick closer to the edge, about 2 inches or 5 cm away.
2. Using the 2nd stick, hang the edge over it, lift, and flip a crepe.
3. Rotate the stick to remove it easily without dragging a crepe.
4. Cook the other side for 5 to 15 seconds, depending on your desired texture.

You can also use food-safe gloves to flip by hand.

Flip a pan and drop it on a plate, cloth, or paper towel.

💬 The crepe is very hot right after it's made. Flatten it while cooking the next crepe if it's too hot to touch.

Repeat 1 - 8 until you run out of the batter.

One batch is enough for about 14 - 17 crepes (25cm | about 10-inch diameter)

💬  When you overheat a pan too much, set it aside to cool it down.

⚠️  Flours tend to sink on the bottom easily. Mix the batter each time or at least once every few times.

And that's it!

Your little crepe shop at home is officially open for the day. 😊

When you can not use them right away, wrap the surface so they're not getting dried.

📌 Uses For Crepes

Your family and friends will be thrilled to have a little crepe shop at home! 👩🏻‍🍳

Enjoy it with many toppings, such as:

• Whipped cream
• Fresh fruits, such as strawberries, bananas, mango, etc.
• Crunchy toppings, such as diced chocolate, biscuits, nuts, etc.
• Jam and sauce, such as fruit sauce, chocolate sauce, caramel sauce, etc.

It'll be so fun to prepare many ingredients and let them pick the combination! 😊

You can also enjoy it as other crepe desserts, such as:

• Layered crepe cakes
• Crepe Suzette (hmm.. my favorite!!)
• Crepe roll

... and so on.

On Memorial Day this year, I tried it with a thin layer of whipped cream, greek yogurt, thin slices of peach, blueberries, and drizzles of raw honey.

It was so refreshing for a hot day. 🌞💦

📌 Frequently Asked Questions

📌 VIDEO: Watch How To Make It!

Watch this video to learn how to make crepes visually and have a deeper understanding of all!

Don't forget to subscribe if you liked it 😉

📌 Printable Recipe

💬 If you loved this recipe, please share your feedback on this post! I always love hearing how you enjoyed it with your friends and family.

📌 Pin It!

Pin it if you love this recipe, and find so many other recipes on my Pinterest page!

You may also like:

Classic dessert recipes

Basic recipes

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