EASY! Crepe Recipe for Beginners (Frying Pan)

EASY Crepe Recipe for Beginners (Frying Pan)! If you’re learning to cook, this easy crepe recipe is for you. Making crepes from scratch is super easy, cheap & so much fun. You just need a simple crepe batter and a frying pan. Try this step-by-step recipe with photos, you will get homemade crepes in no time.

Practice makes perfect

The best way to learn to make crepes is to just get in the kitchen and start making crepes. Don’t worry if the first couple of crepes you make are not perfectly round or not nice looking. Most of us couldn’t make the perfect crepe on the first try.

You need to make crepes to learn it so just whip up a batch to practice, I am sure, by the last of the batter you will have it mastered. Just don’t worry too much even if your crepes are not perfectly round or have a few holes here and there, just roll or fold them when you serve.

Making crepe batter by hand

In this post, I will show you how to make basic crepe batter by hand in a bowl with a wire whisk, the basic way to make a batter. If you don’t have a wire whisk then try a spoon or fork. You can also use an electric hand mixer to speed up the process.

Making Crepe Batter-in blender

Alternatively, you can make the batter in a blender. Blender works great and it is the easiest way to get nice smooth crepe batter, no hassle, no lump, less time, less clean up.
CLICK HERE Crazy easy blender crepes (Recipe)

How to make crepes in a frying pan

Don’t have a crepe pan? Don’t worry!

You can make crepes in a nonstick frying pan. Any good quality nonstick frying pan that is anywhere from 20 cm to 26 cm (roughly 8 inches to 10 inches) will be fine. Small-size pan is easy to handle, so if you are new to crepe making, practice with a small-size pan.

The good thing about frying pans is that they are comparatively cheap, so you can buy a few different sizes of pans and then make different sizes of crepes as desired and needed.

Try to find the right pan

If you can, choose a short-sided nonstick pan with a smooth flat surface and a thick base for making nicely patterned crepes that easily loose without sticking to the pan.

A smooth flat surface: Easily loose and prevents crepe from sticking to the pan.
A short-sided pan (a shallow rise at the edges): It will be easy to flip crepes inside of the short-sided pan.
A thick base: You want the pan to heat up slowly and retain that heat evenly throughout you cook the crepe.

Crepe pans; it is good to have one

Crepe pans are exclusively made for making crepes, so, they work fantastically, so without doubt it is good to have one. If, you’re serious about making crepes and if you can afford it, buying a crepe pan is worth it. And if you already have one, of course, use your crepe pan.

useful info Plus tips
For Making the Best crepes

Useful tips for making crepe batter

Make the batter ahead of time -You can make the batter ahead of time and then store it in a bowl, covered in the refrigerator up to 2 days for use as needed. Be sure to bring the batter back to room temperature and stir it well before you cook crepes if it is refrigerated.

Use a large mixing bowl to make the batter-It makes you comfortable whisking ingredients without worrying too much over spilling them.

The thick paste is the secret to avoiding lumps-When you make the batter, first, make a thick paste adding milk little by little, and then start thinning the thick paste gradually stirring in the remaining milk.

Strain the batter, if needed-If there is any lump, strain the batter through a fine mesh sieve.

The batter should be thin but not too thin-The consistency of crepe batter should be thin but not too thin or watery. You want a thin batter that coats the bottom of the pan when you swirl it around as a thin batter spreads quickly/thinly and makes nicely round crepes.

Rest the batter (optional but recommended)– Let the batter rest for around 30 minutes on the counter. If resting for more than 30 minutes, be sure to store the batter in the fridge.

How to test the pan temperature?

Sprinkle a few drops of water on the surface of the pan.
If the water drops just sit on the pan; cold
If the water drops evaporate immediately; too hot
If the water drops dance on the pan; the pan is ready to use

the pan should be hot enough but not too hot

Crepes are thin pancakes that cook quickly, you just need less than one minute. So, your pan should be hot enough but not too hot.
Hot enough; You will hear the sizzling sound when the batter hits the hot pan and the batter will spread easily.
Not hot enough; Your crepe might stick to the pan or take too long to cook so the outcome can be a tough or rubbery crepe.
Too hot; The batter sets before swirling it around to the edges of the pan or else it will burn your crepe. So make sure to Adjust the heat as needed.

Troubleshooting

It is OK to add more batter to the pan as needed if there isn’t enough to cover the surface of the pan fully. If your crepe has a few holes in it, you can add a little bit more batter to cover them.

If you add more than enough batter to cover the base of the pan, make sure to tip any excess away otherwise your crepe would be too thick.

Flipping crepes can seem intimidating at first

Both your pan and crepe are hot and on top of that crepes are very thin and delicate, so definitely you will need some practice for flipping your crepes. I usually flip my crepes with my fingers but feel free to flip your crepe with whatever you’re comfortable with, for example with a spatula or silicone tongs.

If flipping your crepe is too much for you, just skip that part. Just be sure to cook your crepe until the top looks dry and the bottom is nicely browned.

How many servings does this recipe have?

It makes around 6 to 10 crepes but it depends on the pan you use and how thin your crepes will be.

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Easy Crepe Recipe for Beginners
STEP-BY-STEP RECIPE

Prep Time 10 mins
Cook Time 20 mins
Resting time 30 mins
Total Time 1 hr
Servings: 6 to 10 Crepes

Ingredients

125 g all-purpose flour
1/4 teaspoon salt
1 tablespoon sugar
2 large eggs at room temperature
280 ml milk, warm, adjust as needed
1 tablespoon butter melted and slightly cooled
Coconut oil for greasing

Instructions

Gather the ingredients.

Place the flour, salt, and sugar in a large bowl and mix with a wire whisk or spoon.

Make a well in the center of the flour and break the eggs into it.

Whisk the eggs slightly with the wire whisk adding the flour surrounding them.

Add the milk to the flour and egg mixture, a little at a time, and whisk.

First you need to make a thick paste.

Add the remaining milk

Now, it is time to whisk it vigorously until you have a smooth lump free batter.

Now, add melted butter and whisk until well combined.

Rest the batter for about 30 minutes on the counter. If the batter is resting for more than 30 minutes, make sure to store the batter in the fridge.

The crepe batter is ready!

First, heat the pan over medium-high until it heats up, then reduce the heat to medium before starting cooking.

Lightly grease the pan with coconut oil with a folded paper towel. Make sure to wipe off excess oil.

Pour a ladleful of batter onto the center of the pan.

Lift and tilt the pan in a circular motion to spread the batter evenly and thinly.

Return the pan to heat.

Cook for about 40 seconds to 1 min until the top appears dry, and edges begin to light brown.

Flip and cook on the second side for about 10 sec.

Gently slide your crepe from the pan onto a plate and stack the crepes as you make them one on top of the other on the plate.

Cover with a clean towel to keep them warm while you make the rest.

Repeat with the remaining batter adjusting the heat and greasing the pan with more oil as needed.

Easy Crepe Recipe for Beginners
Printable recipe

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