How to Cook Crepes: The Ultimate Guide to Perfect Crepes

Crepes are a versatile and delicious dish that has delighted diners for centuries. Yet, this deceivingly simple dish isn't easy to perfect. Making crepes requires not only an excellent recipe but also the right cookware to ensure even cooking and easy flipping.

This guide will walk you through the step-by-step process of making crepes and highlight the importance of using quality cookware, like de Buyer’s Crepe Pan. 

What Makes a Perfect Crepe?

Every crepe, whether savory or sweet, has the following characteristics: thin, light, golden-brown edges, and easy to flip. Like every recipe, the right ingredients are paramount, but it’s technique and cookware that really make a perfect crepe. 

Crepe pans or skillets have a smooth surface and even heat distribution needed for cooking crepes. The right cookware makes it easier for bakers to flip the crepe and master the technique. 

Best Cookware for Cooking Crepes

There are a few options for cooking homemade crepes. 

Crepe Pans 

These pans are known for their shallow rim and wide, flat base that makes it easy to slide a spatula under the crepe and flip it. It's perfect for preparing thin, flat dishes that benefit from consistent cooking without hot spots. 

The MINERAL B Carbon Steel Crepe & Tortilla Pan is crafted from premium carbon steel, and over time, the durable material develops a natural nonstick surface, making flipping and serving effortless.

Cast Iron or Carbon Steel Skillets

While specialty crepe pans are the preferred cookware for making consistent crepes, cast iron or carbon steel skillets are a quality alternative. These materials are known for their superior heat distribution sans hot spots. They'll heat up fast and maintain a consistent heat, so you're still able to produce many crepes at a time.

Nonstick Pans

Nonstick pans are ideal for beginners because they make it easier to release the crepes from the pan without sticking. Later, we’ll explore the best techniques to limit sticking even on a standard crepe pan. 

​​Ingredients for the Perfect Crepes

The basic crepe recipe is incredibly simple and requires only five ingredients. 

• All-purpose flour
• Eggs
• Whole milk
• Unsalted butter
• Salt

You can add extra ingredients to your crepe batter, such as vanilla extract or sugar for sweet crepes or herbs for savory variations. All batter should have a thin and smooth consistency. Typically, crepes will be stacked and have sweet or savory fillings. 

Sweet Filling 

• Berry Compote: Blueberries, raspberries, strawberries
• Mascarpone cheese
• Honey

Savory Filling

• Sautéed mushrooms
• Melted Brie cheese
• Fresh thyme
  

The last crepe dish to know is crepes suzette. This is a classic French dessert of crepes topped with beurre suzette, a rich sauce made from caramelized sugar, butter, tangerine, lemon zest, and a splash of orange liqueur. Traditionally, the dish is flambéed tableside.

Step-by-Step Guide: How to Cook Crepes

Below is a step-by-step guide on how to cook sweet or savory crepes. 

1. Prepare the Batter: First, mix the wet ingredients, eggs, milk, and melted butter together. Then, slowly add to the flour and salt mixture until it is smooth. Let the batter rest for 30 minutes for best results. 
2. Heat the Pan: Preheat the crepe pan or skillet on medium heat, ensuring it is evenly heated before adding your batter. 
3. Add Butter or Oil: Lightly grease the pan with butter or oil, wiping away any excess. 
4. Pour the Batter: Pour about 3 tablespoons of batter into the pan and quickly swirl to spread it thinly across the bottom. 
5. Cook and Flip: Cook for about 30 seconds until bubbles form on the surface, then carefully flip with a spatula. Cook for another 20–30 seconds until lightly browned. Transfer to a plate. (The first crepe may tear and can be discarded.)
6. Repeat and Stack: Repeat with the remaining batter, greasing the pan every few crepes. Stack finished crepes between parchment or wax paper. 
7. Cool and Fill or Eat: Let them cool, then cover with plastic wrap and refrigerate until ready to eat or fill.

Tips for Perfect Crepes Every Time

There is no single insider tip that will help you make perfect crepes every single time. However, there are a few bits of advice that can help you make light, fluffy, thin crepes. Before we get into it, the best tip is practice makes perfect. 

Crepes can be finicky, and getting the batter right and mastering your technique will take some practice. Even torn, crumpled crepes will taste wonderful with some whipped cream and fresh berries. 

Consistent Heat

Maintain medium heat throughout the cooking process to achieve evenly cooked crepes with a golden-brown surface. If the heat is too high, the crepes may burn before they cook through, while too low temperature can result in pale, rubbery crepes. 

Adjust the heat as needed; this will require practice if you're using a new stovetop or crepe pan. Allow the pan to reheat slightly between crepes to ensure consistent results.

Rest the Batter

Let the batter rest before cooking to help the flour absorb the liquid and create smoother crepes. It should thicken to the consistency of heavy cream. If it’s too thick, add a little more milk to adjust.

Thin Batter

The batter should be thin enough to spread easily in the pan but not too runny. If the batter is too thick, the crepes will be dense and difficult to spread, while a batter that is too runny may not hold its shape and could result in overly thin or fragile crepes.

Use the Right Amount of Oil

Lightly grease the pan to avoid excess oil, which can affect the crepes’ texture. Use a paper towel or pastry brush to spread a thin, even layer of oil in the pan before cooking each crepe.

Common Mistakes to Avoid When Cooking Crepes

Like all dishes, there are some mistakes that you can't come back from and will require you to restart the recipe from the beginning. This means tossing the batter, gathering new ingredients, and starting again. 

If your batter is overmixed, then your crepes won't cook properly or could become rubbery. In this case, it's best to start the recipe from the top. Below are some common mistakes to avoid during the cooking process. Making these mistakes won't completely derail your crepe recipe. They may just result in having to toss a crepe or two along the way. 

• Not Preheating the Pan: Not properly preheating the pan can cause the crepes to stick or cook unevenly. 
• Overcrowding the Pan: Cooking more than one crepe at a time can result in uneven cooking, so make sure to work in batches. 
• Flipping Too Early: Allow the crepe to cook until the edges are golden and the center is set before flipping. Failing to do so may result in a torn or undercooked crepe. 

Perfect Your Crepes with the Right Cookware

The right technique and cookware are key to making perfect crepes. Use our ingredient list, step-by-step instructions, and expert guidance to bake exceptionally delicious crepes. 

For the right cookware, check out de Buyer’s Mineral B Crepe Pan and Mineral B Carbon Steel Crepe Party Box for high-quality craftsmanship and perfect results. The party box comes with a pastry brush, crepe pan, and crepe spatula. 

Explore all of de Buyer’s offerings to find the right cookware for your kitchen needs. With premium-quality materials and expert craftsmanship, de Buyer’s cookware is the key to perfecting your recipes.