How to Make Crepes in 6 Easy Steps

Want to learn how to make the perfect crepe? It all starts with the technique! After you mix your choice from the world's best crepe batter recipes, follow these easy six steps and you're done. This page is dedicated to my friend Yolanda Keith, who wanted her own "cheat sheet."

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1. Place your preferred pan on a medium-hot burner. Once hot, brush with a little oil or butter.


2. Pour 2-3 tablespoons of batter onto the pan.


3. Remove pan from the heat.


4. Swirl pan around (as demonstrated above) until batter coats the bottom. Some batter will roll up to the sides; you will get a thin, crisp edge.


5. Return pan to burner. When the edge turns light brown—the crepe itself will become golden brown—flip the crepe.


6. Cook the other side for about 15 seconds until done.

Flip Tips. Don't try to flip the crepe while it's still moist. A "flip-ready" crepe will be dry and will actually slide at the nudge of a spatula.

Having trouble? If you're careful, you can always use your fingertips. But rather than risk burning yourself, try using a second pan to flip the crepe. Simply place a second pan on top of the crepe in your first pan, remove both pans from the burner and turn the first pan over into the second pan. Your crepe is now flipped! This is a technique described in the Good Housekeeping Illustrated Cookbook. Using this method, you can actually cook the crepe on the reverse side in this second pan on a different burner, thus doubling your ability to keep making crepes!

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