Crepes Suzette with whipped cream and orange segments

Crêpes are very thin pancakes made by cooking a batter in a very thin layer. Crêpes are typically stuffed, folded, topped, or layered with sweet or savory fillings.

The thinner the crêpe the better, but don’t be discouraged if the first crêpes you make are a little uneven or thick. With each crêpe you make, you’ll get better at gauging the right amount of batter and level of heat for your pan as well as develop the technique for spreading it in a nice even layer.

Mix the Batter

Crêpe batters have a more liquid consistency than other pancake batters. Whisk well to remove any lumps, and then let the batter rest for at least 1 hour to ensure tender crêpes. A longer rest, up to overnight, will result in a more tender and lacy crêpe with desirable air bubbles.

Prepare the Pan

Crêpes are typically prepared in a small, flat, round pan with short, sloped sides. Small nonstick skillets also work well. Heat the pan over medium heat and grease lightly with butter or oil to prevent sticking or, in the case of nonstick pans, to add flavor.

Cook the Crêpes

With a ladle or small measuring cup, quickly pour a small amount of batter into the pan. Immediately tilt and swirl the pan to spread the batter in a thin, even layer that just covers the bottom of the pan. Cook for a few minutes, and then check the doneness of a crêpe by carefully lifting one edge and looking underneath it for a golden color with specks of light brown. With a spatula, loosen the edge of the crêpe from the pan, turn, and cook on the other side until golden.

Adding crepe batter to a pan

Using a silicone spatula to release the crepe from the pan

Making Crêpes in Advance

Crêpes are easily made in advance. Cool them completely on baking sheets lined with parchment or waxed paper, then stack the crêpes with parchment or waxed paper between each one. They can be wrapped well and refrigerated or frozen for later use.