Hole-y Crepes!

by Melissa
(Chapel Hill, N.C. )

Thanks for this cool website! I've really enjoyed reading your crepe recipes and appreciate your easy directions.

I've just started making crepes, and they've not turned out too badly, if I do say so myself. But I do have a question. How do you keep your crepes from having holes in them? Mine taste just fine but some of them have tiny holes in them, and I wanted to make sure I wasn't doing anything wrong!

Comments for Hole-y Crepes!

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Dec 19, 2010
Holey crepes?
by: Anonymous

let the batter sit, 10-20 minutes to allow the air bubbles to release after mixing

Feb 04, 2010
Help for Hole-y Crepes!
by: Ashley

Melissa, great question. First, don't worry about having a few holes in your crepes! That is perfectly natural, and as we mention in the directions, no two crepes are exactly alike. Each one will have its own shape and color patterns.I actually like a few holes because it gives the crepes dimension and visual interest.

However, if you're consistently seeing a lot of holes, your pan may be too hot. Crepe batter is extremely thin and will easily bubble up on your pan, leaving tiny little holes across the surface. I use a steel crepe pan and I've noticed that as I make crepes, the pan gets hotter and hotter.

To prevent excessive bubbles and holes, first, I simply turn down my flame a notch. Next, before pouring my batter, I actually remove the pan from the heat and let it cool down for a few moments. Then, I pour and swirl my batter, and finally, return it to the heat to cook. This measure seems to prevent multiple holes appearing and results in a more even texture.

But as I've mentioned before, practice makes perfect, and the more crepes you make, the more of an expert you'll become. Good luck on your crepe journey, and I bet that instead of "Hole-y Crepes!" you'll soon be saying "Holy Crepes -- Those Are Amazing!"

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