How To Make Crepes

This page will show you how to make crepes that come out perfectly each and every time.

If you are looking for our basic crepes recipe, you can find ours here.

Making crepes is not difficult, but there are a few tricks to making sure that each crepe is a success.

That's what this page cover. What went wrong and how do I correct it?

If you have tried to make crepes but have some issues with the outcome, this list will show you what the probably causes are.

Print it out so you have the list handy any time you make crepes. Better to have one or two spoiled crepes rather than an entire batch.

Too Many Bubbles

Too many bubbles are caused either by beating the batter at too high a speed in a mixer or blender, or by cooking the batter immediately after mixing.

Solution: Mix at a lower speed and let the batter stand at least 1 hour.

Small Holes at the Center of the Crepe

Small holes in the center of the crepe are caused by heat build-up under the batter.

Solution: Simply drip a small amount of batter over the holes in the crepe while the crepe is cooking using a small spoon or spatula.

Batter Falling Off Upside Down Crepe Griddle

If the batter falls off the upside-down griddle back into the dipping plate, one of the following will be the cause:

1. The griddle is too hot - lower the cooking temperature.
2. There is too much oil on the griddle - wipe off the excess oil.
3. The griddle was left in batter too long - dip faster.
4. Suction due to jerking up the crepe griddle after dipping - do not jerk out of the batter.

Lacy Pattern on Crepes

If the crepes have a lacy pattern, this can be typical of the first and second crepes. The remaining crepes will probably be fine. Discard the first 2 crepes (or eat them!).

This may also happen if the batter is too thin. In this case, mix 1-2 tablespoons of flour into the batter.

How to make crepes perfectly each and every time? Nothing makes crepes better than a real crepe pan. They are shaped perfectly to help you properly swirl the batter to a nice round shape. Crepe Pan

Batter Sticks to the Pan

The batter will stick to the pan if the pan is not oiled or seasoned correctly. This may also occur if the heat is too low.

Solution: Be sure to follow directions for oiling and seasoning. If yo uhave done that, try increasing the heat.

Edges of the Crepe Very Crisp and Cracking

If the edges of the crepe are very crisp and tend to crack, the batter may be too thin or the pan may be too hot.

Solution: Add 1-2 tablespoons of flour to the batter. Decrease the heat.

Batter Runs Down Side of Upside Down Griddle

If the batter runs down the side of the upside-down griddle, the batter may be too thin or the griddle may not be hot enough.

Solution: Add 1-2 tablespoons of flour to the batter or increase the heat.

Batter Does Not Swirl

If the batter does not swirl in a traditional pan, it is too thick.

Solution: Mix 1-2 tablespoons of milk or water into the batter.

Crepes Not Round

If the crepes are not round, and you are using a traditional pan, the batter was not swirled.

Solution: Lift the pan off the heat and carefully swirl the batter.

This may also be caused by uneven dipping when using an upside-down griddle.

Solution: Hold the griddle level while dipping.

Thanks for the tips  Not rated yet
I used to make crepes when I was young all the time. I haven't made them since! Thanks for the tips... I will try my best to make these yummy flawless...