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How to Make Crepes

Crepes are so versatile. Once you get a hang of them, you'll be making them all the time.
Author: Chef Julie Yoon

Ingredients

  • 2 large eggs
  • 1 ½ cups water or more if batter is too thick
  • 1 cup AP flour
  • 2 tablespoon olive oil
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • softened or melted unsalted butter for the pan

Instructions

  • Put all of the ingredients into a large bowl and whisk well until incorporated. It's usually good to allow the batter to rest for about 30 minutes before using it.
  • Heat a small non-stick pan on medium-low and brush it with some melted butter. Pour almost a ladle-full of batter into the pan and swirl it around in a circular motion until it is an even very thin layer of crepe. When it turns slightly golden brown, flip it over and let it get slightly golden brown on the other side.
  • Stack on a plate. Brush the pan with melted butter before making every single crepe. You can make the crepes even a day ahead and keep them wrapped with plastic wrap and in the fridge.
TIP: When making the batter, if it is too thick, it will have a hard time swirling evenly and thinly in the pan, so thin it out with a little water. You want your batter to be almost runny.