Perfect Crepes Every Time

Lift the pan from heat when you add batter. This will keep the batter from cooking too fast and allow it to coat the bottom of the skillet evenly. Tilt the pan quickly to spread batter in a thin layer.

After 45-60 seconds, the crepe's surface will appear dry or cooked. To flip the crepe, slip a spatula under it (see photo). The second side will cook much faster.

To make ahead: Place waxed paper between cooked, cooled crepes, cover, and store in the fridge for up to 24 hours or in an airtight container in the freezer for up to 1 month. Throw in the fridge for 6 hours or overnight.

 
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