Crepe batter is pretty simple. You want to mix it so that is fairly runny, with more liquid than normal pancakes. The goal is a consistency that will pour and thinly cover a pan or crepe maker surface, allowing you to easily spread the batter around while not running all over the place. You can adjust by adding more liquid if the batter is too thick.
Let the batter rest for a bit, and then heat a nonstick pan, crepe pan, or crepe maker to medium-high. Pour a small amount of olive oil and swirl or spread it to coat the cooking surface.
Pour a small amount of batter into the pan or onto the crepe maker and spread it thinly - if using a pan, tilt the pan slightly and/or swirl it to cover the pan with as thin a layer of batter as possible.
When the crepe batter dries, it's time to flip. If using a pan, use a soft high-heat spatula or scraper to free the edges from the sides of the pan, and then flip it. If using a crepe maker, use a long, thin spatula to flip the crepe. The crepes cook very quickly - in under one minute each one will be done. Place the crepe on a plate, add some more olive oil to the pan and repeat. If you are making dessert or sweet crepes, you can sprinkle cinnamon or powdered sugar on the finished crepe.
You can fill crepes with whatever you'd like. Fruit, chocolate, meat, & cheese are common. Add the filling to one side and fold or roll it up. Some prefer to fill the crepe, fold it in half, and then fold several more times for a crepe that is easy to hold and eat. Some prefer to add the fillings and roll it tightly.
When it comes to equipment, a crepe maker will help you churn out crepes in high volumes. At home, a nonstick pan or a dedicated crepe pan will get the job done. A soft spatula is a very useful tool for easily freeing the crepe, and it will not scratch the pan. Browse below for some useful crepe making tools and accessories.
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"Wait, are they the really thin pancakes? Oh, my god, I love those." - Ricky Bobby, on crepes (in the film Talladega Nights).
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