Show summary Hide summary
The Secrets to Perfectly Soft and Flavorful Crepes
Whatever your skill level in the kitchen, you’ll fall in love with this foolproof crepe batter. It delivers crepes that are airy, pillowy, fragrant, beautifully golden, and lightly sweetened—leaving plenty of space to go all out on the toppings if you want 😊. I’m sharing my best tips below for making sure your crepes turn out amazing, every single time.
One of my top tricks: I usually butter my skillet every 3 crepes or so (using melted butter and a small square of paper towel that I keep handy). I also keep the finished crepes warm and soft under a sheet of aluminum foil while I’m cooking the rest; that way, they’re still warm, fluffy, and the edges don’t dry out when you’re ready to dig in.
This everyday drink may be secretly speeding up how fast you age
How Often Should You Really Shower? Experts Reveal the Surprising Truth
If you’re after more, I’ve also got a fantastic recipe for light and crispy waffles, crepes without eggs or dairy, Nutella-filled rolled crepes, and even a richer—but honestly fantastic—version of crepes, perfect for Pancake Day. Feeling curious about Crêpes Suzette or even Tiramisu crepes? Try them out and let me know in the comments which ones you love most!
How to Get Fluffy Crepes
- Ingredients matter: For soft crepes, don’t hesitate to use either whole or 2% milk, and add 30–50 g (about 2–3 1/2 tablespoons) of melted butter directly to the batter. This lets you use less butter in the pan itself.
- Cooking technique: Cook the crepes in a very hot skillet, flipping them as soon as they’re golden. While you’re working, keep your crepe stack covered with parchment paper, foil, or a clean damp kitchen towel to prevent them drying out.
Does the batter need to rest? Ideally, yes—at least 15 minutes so the flour can thoroughly blend and thicken the batter. No time? Use lukewarm milk to speed up the process.
As for which flour to use: Keep it straightforward! I opt for all-purpose wheat flour (like the common varieties in U.S. and U.K. supermarkets). If you want lighter crepes, swap part of the flour for cornstarch or use some whole wheat flour for a heartier result.
Tips, Techniques, and Trouble-Shooting
- No lumps, please! The simplest way is to use a blender: throw in the eggs, milk, and melted butter (and add a splash of vanilla or rum if you’re feeling fancy), pour the flour on top, and blend until the batter is smooth. No blender? Mix by hand: start with the flour, combine with pre-beaten eggs and butter, then gradually add lukewarm milk. Whisk energetically and add milk slowly until smooth.
- If your crepes are tearing: It’s probably a batter issue. Follow my proportions (with the melted butter inside) and you’ll get tender, supple crepes every time.
- Which heat? Any stovetop works (gas, ceramic, induction), but the pan needs to be really hot for the batter to set well. Lightly butter the pan before adding each batch and let it heat up a few seconds between crepes.
- Pans: A crepe pan with non-stick coating is your best friend. Go for something with a thick base that retains and spreads heat. Skip the bargain-bin, ultra-light pans—or cast iron, unless you’re feeling adventurous with traditional French kitchen gear.
- Flipping made fun: Once the top of your crepe is dry, run a spatula around to loosen the edges. Shake the pan back and forth to let the crepe slide, then snap the pan upward for a classic “flip.” With a bit of practice, your crepe will somersault back down on the uncooked side. (Yes, you can show off.)
If you’re wondering, yes, you can freeze crepes—but honestly, leftovers rarely happen in my kitchen. If you do freeze them, layer flat with parchment paper, or roll or fold them before freezing. To thaw, just pop them in the microwave for a few seconds and they’ll be soft again. I don’t recommend freezing the batter, though—better to freeze already-cooked crepes.
As for reheating: be quick! 15 seconds in the microwave makes them fluffy again, while the oven or stovetop can dry them out.
Endless Crepe Ideas & A Few Expert Comments
Presentation is a playground: roll them up, fold them in quarters, turn them into spring rolls, make purse-shaped aumônières, or even stack them like a cake. A few of my favorite combos: tiramisu-style aumônières, Suzette crepes, and rolled crepes packed with spreadable chocolate.
Generally, savory crepes (buckwheat galettes) are made with buckwheat flour. Fun fact: buckwheat isn’t actually a cereal, but a flowering plant that’s gluten-free and high in protein. You can still use my classic crepe batter for savory versions—just leave out the sugar, vanilla, and rum for a more neutral taste.
I followed your recipe exactly, using 200 g of flour and 50 g of cornstarch. I only received compliments! Honestly, it’s the first time my crepes have ever turned out this delicious!
I have a question, Hervé—can I make my crepe batter with an electric mixer? I can’t whisk by hand since I tore a tendon in my left shoulder and I have to have surgery. My left hand is doing all the work now. Is it okay to use a mixer? Thank you in advance, Hervé! I always made your amazing waffles before, but I can’t now because that requires hand mixing.
Great idea to add melted butter to your batter—it keeps the crepes from sticking, but more importantly, never forget: butter (or any fat) bonds the flavors together. (A molecular chemistry lesson now taught in some of France’s finest culinary schools!) In practice, as soon as the first side of your crepe is half-cooked, brush it lightly with a flexible silicone brush dipped in melted butter. That first buttered cooked side leaves the pan with a fine layer of butter for the next one—helping both with non-stick and golden color. You can even brush the second side lightly, too!
The takeaway: butter combines flavors, acts as a non-stick agent, and helps transfer heat from pan to batter, meaning less cooking time. Sure, using more butter raises the final cost, but since it’s more filling than sugar (fat = 9 calories/g, sugar = 4 calories/g), you’ll likely eat fewer buttery crepes than sugar-heavy ones. Plus, with better heat transmission (as with oil), your crepes will cook faster. Win-win!
