Food How to Make Crepes at Home If you can make pancakes, you can flip crepes. By Hannah Agran Hannah Agran Hannah Agran is executive editor at Midwest Living, where she oversees travel, food, home, garden and culture content. Born in Wisconsin, raised in Ohio, and now living in Iowa, she's a proud lifelong Midwesterner (aside from that stint in Massachusetts for a B.A. in American Studies from Brandeis University). On her off time, she loves to travel, here and abroad. (A perfect trip involves hiking, art museums and pastries, in equal measure.) At home, she's either puttering in the kitchen or garden--or on the couch with her cat, Clementine, bingeing a good show when she should be reading her book club book. Midwest Living's Editorial Guidelines Published on February 7, 2023 Crepes allow for endless creativity. They're foldable, rollable, stackable, fillable, bakeable and totally customizable. You can make all our recipes with purchased crepes (available in the produce section), but naturally, homemade tastes even better. Luckily, crepes are simple: just a blender batter and a hot skillet. One batch makes plenty, and extras freeze well. Follow our time-tested tips for success. Here's the full crepe recipe - with cocoa, whole wheat and fresh herb variations. Blaine Moats Pour and Swirl A proper crepe pan (pictured here and widely available online) is handy, but any nonstick skillet works. Brush the hot pan with butter and pour in a few tablespoons of batter. (Don't worry about über-precise measurements.) Quickly tip the pan in a circular motion to spread the batter. You won't get a perfect circle every time, but you'll get a feel for it as you go. Blaine Moats Flip Gently After a minute or so, the crepe will look dry on top. Slip a thin utensil (such as an offset knife, small rubber spatula or butter knife) under one edge, grab the crepe with your fingers and turn it. You may tear your first one. Don't curse or pout. This happens. Cook's treat! Eat it with Nutella while you cook the rest; again, you'll find your rhythm as you go. Blaine Moats Stack with Care After flipping the crepe, cook it about 30 seconds longer, then slide it out of the pan onto a plate or paper towel. (Fact: The second side will never be as lovely and lacy as the first.) If you are going to eat the crepes that day, just stack them. For longer storage (especially in the freezer), layer the crepes between waxed paper to prevent sticking. How to Make a Crepe Buffet Was this page helpful? Thanks for your feedback! Tell us why! Other Submit