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 covers – 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.
Bookmark it so you have the list handy any time you make crepes. It is better to have one or two spoiled crepes rather than an entire batch.
How to Make Crepes Perfectly Each Time
This is a list of very common problems when making crepes, plus some great tips for fixing them.
Too Many Bubbles
Too many bubbles in your crepes 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 it together.
Solution: Mix at a lower speed and let the batter stand for at least 1 hour before using it.
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 the pan 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.
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 you have 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. Don’t do both at the same time. Try lowering the heat a bit first.
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.
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