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The production process is very easy, you simply require to adhere to the techniques that we have actually written on this web page. The following are the phases of how to prepare HOW TO MAKE PERFECT CREPES.

Crepes are essentially very thin pancakes, and yet they feel and taste so special. I’m sure it’s because of their delicate nature, and the fact that they’re not as commonly made as regular pancakes or waffles. They’re incredibly versatile too, where the sweet and savory options are practically endless. My favorite way to eat them is sprinkled with cinnamon and sugar, or coated with some lemon curd. Try swapping the lemon curd for your favorite jam, melted chocolate, or whipped cream!


  • 4 large eggs
  • 1 cup whole milk
  • 1/2 teaspoon salt
  • 1/2 tablespoon granulated sugar
  • 1 cup all-purpose flour
  • 4 tablespoons unsalted butter
  • 1/2 cup of your favorite jam

Here are some tips for optimal crepe making!

  1. Since crepe batter is thinner than pancake batter, you want to eliminate any lumps. Pulse a few times in a blender or whisk vigorously in a large bowl.
  2. Let the batter rest on the countertop for 30 minutes, or ideally overnight in the refrigerator. While resting overnight isn’t essential, it does allow the gluten to develop, which will produce the most light and tender crepes. (When you’re ready to make crepes, give the batter a good stir as the flour will have settled to the bottom of the bowl.)
  3. Your pan needs to heat evenly, so it’s important to use a small nonstick heavy bottomed one.
  4. Make sure you have enough butter in your pan to thinly cover the bottom and sides. You can usually make three or four crepes before needing to re-butter.
  5. Don’t use too much batter! Crepes are meant to be thin and only a small amount of batter is needed; about a 3-4 tablespoons. The batter should be placed in the center of the pan, held at an angle above the burner, and then quickly swirled to coat the entire surface.
  6. An evenly heated pan is key! Heat the pan up slowly for five or so minutes. Most crepes cook best on medium-low to medium heat. If the heat is too high to begin with, the batter will end up cooking before you’ve finished swirling the batter to cover the surface of the pan. The first one or two might need to be discarded until you find that perfect temperature.
  7. Be patient grasshopper and don’t flip the crepe too soon! Because the batter is so thin, crepes cook fast; about 45-60 seconds on the first side and only 30 seconds after flipping. Once the edges of the crepe start to curl and lift from the pan and the underside starts to turn golden, it’s time to flip. 

  8. Whether you use your fingers or a spatula, handle with care when you flip or it could tear. Gently pick up the curled edges of the crepe and flip over. Remove the finished crepe from the pan and onto a waiting plate, cutting board, or wire rack. Repeat until all batter is gone.
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