Mix until smooth. The batter should be very thin, almost like heavy cream.
Rest the batter:
Let the batter rest at room temperature for at least 30 minutes. This relaxes the gluten and makes the crepes more tender.
Heat the pan:
Preheat a non-stick skillet or crepe pan over medium heat.
Lightly grease with butter or oil.
Cook the crepes:
Pour about ¼ cup of batter into the center of the pan.
Quickly tilt and rotate the pan to spread the batter evenly into a thin layer.
Cook 1–2 minutes until the edges lift slightly and the bottom is golden brown.
Flip carefully with a spatula and cook another 30–60 seconds.
Transfer to a plate and cover to keep warm.
Serve:
Fill with sweet options like Nutella, fresh fruit, whipped cream, or lemon and sugar.
For savory crepes, try ham, cheese, sautéed mushrooms, or spinach.
Tips for Perfect Crepes
Use a non-stick pan for easy flipping.
Make sure the batter is thin; if too thick, add a little more milk or water.
Don’t overcook — crepes cook quickly!
Keep cooked crepes covered with a clean kitchen towel to prevent drying out.
Conclusion
Crepes are elegant yet simple, perfect for impressing family or guests. Whether rolled, folded, or stacked, the possibilities are endless. Once you try making your own, you’ll see why crepes have been a beloved French tradition for centuries!
If you want, I can also give you a step-by-step video-style guide showing exactly how to spread the batter and flip the crepes perfectly. It’s like having a French chef in your kitchen!
