Crepes – Once Upon a Chef

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Traditional French crepes are easier to make than you think. Serve them sweet or savory fillings any time of day.

I went to a French culinary school, but it wasn’t there that I learned to make traditional crepes. It was in Paris while working as an au pair for a family with three little boys, all of whom loved their crêpes au sucre (crepes smeared with butter and sprinkled with granulated sugar) and crêpes au Nutella. Crepes are thin, delicate pancakes made from a batter containing flour, eggs, melted butter, salt, milk, and sometimes sugar and flavorings. They’re a common street food in France, and they’re easy (and fun) to make at home, too. The batter comes together quickly in a blender, and then each crepe takes just over a minute to cook. The only tricky part is swirling the batter evenly around the pan evenly before it sets, but it’s simple once you get the hang of it. Don’t worry if your first crepe isn’t perfect – the French actually have a saying, “la première crêpe est pour le chien,” which translates to “the first crepe is for the dog.”

Crepes can be filled with sweet or savory fillings, from whipped cream and fresh berries to ham and cheese, and enjoyed for breakfast, dinner, brunch, dessert, or as a snack. You can even make crepes ahead of time for a party and set out lots of fillings to make a crepe bar. How’s that for versatility?

Common Crepe Fillings

For Sweet Crepes:

• Fruit (i.e., berries, bananas, pineapple, pears, peaches) and sweetened whipped cream, sweetened cream cheese, sweetened ricotta, Nutella, lemon curd, or chocolate sauce
• Butter and a sprinkling of sugar
• Lemon juice and a sprinkling of sugar
• Sautéed apples and cinnamon
• Butter and fruit jam or preserves
• Peanut (or any other nut) butter and jam
• For a bit of texture, you can top off crepes with something crunchy (i.e., sliced almonds, granola, toasted coconut)

For Savory Crepes:

• Ham or prosciutto and cheese
• Chicken or turkey and mushrooms
• Spinach and cheese
• Smoked salmon and cream cheese
• Ratatouille and goat cheese
• Sautéed or roasted veggies (i.e., spinach, onions, zucchini, mushrooms, bell peppers, onions) and cheese
• Eggs and cheese (with or without bacon)
• Pesto with chicken and greens
• Chicken or turkey with avocado

What You’ll Need To Make Crepes

This crepe recipe calls for all-purpose flour, eggs, melted butter, salt, milk, sugar, and vanilla extract. It is ideal for crepes with a sweet filling. For savory crepes, reduce the sugar in the recipe to one tablespoon and omit the vanilla extract. You can also add some fresh chives or other herbs and a bit of finely grated Parmigiano Reggiano, if you like.

Key Equipment

You can cook crepes in any 8 to 10-inch nonstick skillet (the base of the pan should have the same diameter that you want for your crepes), but the ideal pan is a traditional nonstick French crepe pan like the de Buyer blue steel crepe and tortilla pan pictured above.

For pouring the correct amount of batter into the pan each time, I recommend using a 1/4-cup dry measuring cup with a long handle.

Step-by-Step Instructions

Place the milk, eggs, sugar, vanilla, and salt into a blender. Whiz for a few seconds to blend until smooth.

Remove the lid and add the flour.

Cover and blend again until completely smooth, about 30 seconds. Remove the lid, pour in the melted butter, cover, and blend until combined, about 10 seconds more.

Transfer the batter to a separate container and let it rest in the refrigerator for at least 30 minutes or up to 24 hours. Resting provides time for the flour to absorb the liquid and for the gluten to “relax,” resulting in delicate crepes that aren’t rubbery.

Heat a crepe pan or 8 to 10-inch nonstick skillet (see note) over medium heat. Grease the pan lightly and evenly with butter. Cooking the crepes in a little butter gives them a golden-brown, lacy surface.

Pour about ¼ cup of crepe batter into the center of the pan.

Immediately lift the pan off the heat and swirl the batter so that that it forms a thin, even circle on the bottom of the pan.

Keep turning the pan until the batter is evenly spread.

Cook for about 1 minute, until the top is set, the edges are dry, and the crepe is golden on the bottom.

Lift the crepe with an offset spatula or butter knife, taking care not to scratch the pan with the utensil, and flip with your fingertips; cook the other side for about 20 seconds, or until slightly golden and spotted.

Transfer the cooked crepe to a plate. Repeat with the remaining batter, greasing the pan with a bit of butter each time and adjusting the heat as necessary. Place the cooked crepes in a stack on the plate. Cover with plastic wrap until ready to serve.

How To Store LEFTOVER Crepes

To refrigerate: Wrap the stacked crepes in plastic wrap and store in refrigerator for up to three days. Reheat before filling and serving.

To freeze: Separate each crepe with wax or parchment paper, wrap tightly in plastic wrap, and freeze for up to 1 month. Thaw the stack overnight in the refrigerator before using, or just remove the crepes one by one as needed and thaw at room temperature before reheating.

How to Reheat Crepes

The best way to reheat individual crepes is in a crepe pan or nonstick skillet. You can use a tiny bit of butter and heat over medium heat until warm and slightly crisp on the edges, about 30 seconds. To reheat a stack of crepes, wrap the crepes in aluminum foil and heat in a 350°F-oven until warmed through, 5 to 10 minutes.

How To Assemble and Warm Savory Crepes

Spread fillings over half of a crepe. Fold the crepe over so you have a half-moon shape, then fold it over again into quarters. Repeat with more crepes and warm them in a buttered skillet until the filling is warmed through (and the cheese is melted, if using) and the crepes are a bit crisp.

What’s the Difference between Crepes and Pancakes?

The primary difference between French crepes and American pancakes is that crepe batter does not contain baking powder or baking soda, the leavening agents that make American pancakes puffy. Crepe batter is also made with a higher proportion of eggs and milk, which makes them a bit “eggier” and much thinner. Pancakes are typically only served with breakfast and brunch, whereas crêpes are enjoyed any time of day.

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