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How to Make Crepes
Date November 15, 2010
Author creative


How to Make Crepes

Strawberry Crepes

Strawberry Crepes


Crepes are delicious. Contrary to popular belief, they’re not that difficult to make. All you need to be successful in your crepe endeavors is a good recipe, patience, and a non-stick pan. Once you have practiced your crepe-making skills, the possibilities are endless. Simply pick a filling- sweet or savory, and let the fun begin. Here are a few helpful hints that will ensure success for you when making crepes:

Start with good ingredients. Buy unbleached flour; never use regular, bleached flour.

Buy a good quality Teflon pan, and don’t use metal utensils when flipping your crepes.

Whole milk makes a better quality product, same with real butter.

Always make sure you let your batter rest for at least 1 hour; this lets the gluten relax. The end result will be a soft, tender pancake as opposed to one that is gummy.

Try to use your crepes the same day they’re made to ensure freshness.

Strain your crepe batter to remove any lumps.

Fill your crepes with fresh ingredients; no need to ruin all of your hard work with canned, or preservative-filled food products.

Be creative!

Chef Chuck Kerber

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4 Responses to How to Make Crepes

  1. Talita says:

    I really enjoyed the article, but in the ingredients of the recipe hasn’t water and in the directions says “gradually add in the milk and water”.

    Somebody help me, I’d love to try this crepes!


  2. jgaddie says:

    I don’t know what you were looking at but this recipe doesn’t mention water

  3. licy24 says:

    i made this today in french with ma fravourite french teacher mr. dubre (not sure if thats how his name is spelt

  4. ines says:

    Me gusto esta receptacle despues de leer la’s demas recetas. Gracias

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