Like a pancake, crepes are relatively easy to master, but the technique isn’t always foolproof.  If people have trouble with making crepes, it is in one of four areas: not getting the pan hot enough, putting too much batter in the pan, not pouring the batter into the pan all at once, or turning the crêpe.  Here’s an easy troubleshooting guide for crepes.


Getting the Crepe Pan Hot Enough

Are your crepes not browning or not cooking quickly enough? This is likely due to not getting your crepe pan hot enough.

The heating element should be on medium-high.  (Different stoves and different pans heat differently.)  The crêpe should cook in just in a minute or so.  You’ll know you have the heat right by the appearance of the crêpe—an even, golden brown.  If it has a veined appearance, either the heat isn’t right or there is too much butter in the pan.

Using the Right Amount of Crepe Batter

Are your crepes coming out undercooked or too thick? You’re likely pouring too much crepe batter into the pan.

The crêpe should be thin, not thick like a pancake, or else it won’t cook properly.  Two to four tablespoons of crepe batter is all the batter you need for one crepe.  We use a ladle and fill it to the same level each time for uniform crêpes.

Pouring the Batter into the Crepe Pan

If your crepes are cooking unevenly, it could be that you aren’t pouring the batter in all at once or spreading it evenly on the pan.

Pour the batter into the pan all at once, in the center of the pan.  Immediately tilt the pan to allow the batter to flow to the edge and then continue to tilt and twist the pan so that the batter runs and spreads all around the edge.

The objective is to cover the bottom of the pan before the batter begins to cook, so it cooks evenly.  (The reason that most recipes call for chilling the batter is to give you a few extra seconds to cover the pan before the batter begins to cook.)

If you’re using a crepe maker, as shown above, you can use a crepe spreader, scraping it along the batter in a spiral motion from the center of the pan.

Turning the Crepe

Figuring out how to turn or flip the crepe is probably the hardest part of the crepe-making process, but it doesn’t have to be impossible, even when your crepes are paper-thin.

Turning the crêpe just takes a little experience.  Slip a thin spatula or a pallet knife under the crêpe and lift so that it hangs like a wet towel.  Then with a roll of your wrist, turn the crêpe uncooked side down into the crêpe pan, much like flipping a rather floppy pancake. 


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