How to Create Perfect Crêpes




About: I like to make everything and anything! from electronics to food! and i'll be showing you all the things i come up with here! Twitter: @ERILtech

Intro: How to Create Perfect Crêpes

Crepes are great for breakfast and a nice alternative from pancakes but they can be a bit tricky to get right! Hopefully after this Instructable (and a little practice) you'll be cooking them like a pro!

Step 1: Ingredients and Equipment

This crepe recipe is very simple and easy to remember. I remember it as 123FME which stands for

• 1 cup of plain flour (250ml)
• 2 cups of milk (2x250ml)
• 3 eggs

This makes approximately 12 crepes but this will vary depending on the size of your pan.

Things you will need

• Spatula (preferably plastic)
• Large mixing bowl
• Whisk
• 1 measuring cup
• Flour sifter
• Large frying pan
• Vegetable oil spray
• Your fingers

Step 2: Mixing Them Together

Sift the flour into a large bowl and add the milk. Mix these two together before whisking in the eggs. The mixture will be quite runny, but don't worry! it's suppose to be like that.

*See video for consistency*

Step 3: Cooking

*see video for steps*

Put the frying pan on a medium heat. Once it has heated up spray the pan with oil and add enough batter to cover the pan. For my pan that was about 3/4 Cup (it may take a few attempts to get it right). Straight away lift up the edges, this will help when trying to flip it later. Once the underside is golden brown lift up an edge with the spatula and flip the crepe (I find this easiest when i'm using my fingers). Once both sides are cooked serve immediately!

These crepes can be served with any number of toppings, my favorite is banana and maple syrup! other choices include jams, Nutella, lemon juice and sugar,melted chocolate and fresh fruit.

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10 Discussions


Reply 3 years ago

You can if you want, but most of the flavour is in the topping


3 years ago on Introduction

quite a lot of crêpe recipes over here (France) have vanilla added to the batter too, make a big difference. Keep 'em thin. Oh, try hot crêpes with ice cream.....


3 years ago on Introduction

It's a lot easier if you have a good well-seasoned cast iron crepe pan. I've has mine for 40 years now. It's different from a frying pan or even an omelet pan; it has very short sides (ca. 3/4 inch) at a 45% angle. Very easy to flip and remove the crepes. Like any piece of good cast iron, it needs to be properly seasoned and maintained. But if so, it will serve you well for a very long time. Crepes are fun!


Reply 3 years ago

I've never used almond milk in crepes before, but I think it should be ok to do so. Let me know if you try it!


3 years ago

Hello for real french crepes don't use milk but water. And you put sugar 125 grammes

1 reply

Reply 3 years ago

Use a little butter for cooking


3 years ago

I work with different flours in making bread and other baked goods. My recommendation is to stick to all-purpose flour, since bread flour can become tough and chewy