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    Here's Everything You Need To Know To Make The Perfect Crêpes

    I've been making crêpes for as long as I can remember. Here's what I've learned along the way.

    Hi there! I'm Marie, I'm a food writer, and I'm French. To prove that last point, here's a picture of me reaching peak Frenchness:

    Marie Telling

    Now that I've established my credentials, let me tell you about crêpes. Crêpes are a sacred French specialty and they should be treated with RESPECT.

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    I've been living in the US for over six years now and have witnessed many crimes committed against crêpes.

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    Just.. WHY??

    So for Bastille Day, I decided to put together a step-by-step tutorial on my Instagram for my American friends.

    Marie Telling / Instagram: @marietelling

    We don't call it Bastille Day, by the way, but simply "le 14 juillet" (the 14th of July) or "la fête nationale" (the national celebration).

    And since people were into it, I thought it'd be a good idea to share my tips here. You'll find them below, along with the full recipe at the end of this post.

    My recipe is a mix between a family recipe, this online French recipe, along with tips I've put together via trial and error over the years

    But first, a PSA.

    Instagram: @marietelling

    Some fellow Frenchies may have different opinions on crêpes-making, but this is what's yielded the best results for me.

    Oh and an additional PSA: Crêpes take a while to make, so this is not a five-minute recipe. But believe me, it's well worth your time.

    1. Here's what you need for the batter:

    Marie Telling / Instagram: @marietelling

    2. This recipe makes for a ton of crêpes (about 25) but the good news is you can freeze the batter for later.

    Marie Telling / Instagram: @marietelling

    You could half the quantities, but that's some annoying math — and besides, it's pretty great to have some saved up batter for later. I usually start cooking the crêpes and when I feel like I've had enough (either when I'm tired of making them or I just know I won't eat that many), I pour the leftover batter into an airtight container and pop it in the freezer. To defrost it, I just put the container into the fridge the night before I'm planning to make crêpes and the batter is good to go in the morning.

    3. On to the batter! First, you need to sift the flour.

    Marie Telling

    I know it's annoying but it really does help with the lumps. But if you're feeling too lazy or don't own a fine-mesh strainer, you can skip this step and it won't be the end of the world.

    4. Then, add both the sugar and the salt.

    Marie Telling / BuzzFeed

    If you're planning on making savory crêpes, you can skip the sugar but your crêpes won't be as golden as they would with sugar. Whatever you do, though, do not skip the salt or your crêpes will lack flavor.

    5. Ok, then you add all the eggs at once and stir with a wooden spoon.

    Marie Telling / Instagram: @marietelling

    I recommend cracking the eggs in a separate bowl before adding them to the flour, in case you get some eggshells in the mix. Why the spoon? You're going to need to stir pretty energetically to break the eggs and start bringing everything together. Also, the batter is so thick at this point that a whisk would be a nightmare to deal with.

    6. Add just a little bit of milk to loosen the batter.

    Marie Telling / Instagram: @marietelling

    A quarter to half a cup should be about enough. Stir energetically with the spoon until the batter is much smoother and all the flour is incorporated.

    7. Next, add the cooled-down melted butter.

    Marie Telling / Instagram: @marietelling

    I saw this tip in a French recipe a while ago and it's seriously changed the crêpes game for me. If you add the butter at the end, it just doesn't get fully incorporated like it does here. When you'll stir the butter in, the batter will become greasy but don't worry, that's normal. And while it may seem like a lot of butter, that's definitely key to making great crêpes. This is an indulgent treat after all, so you might as well go all in.

    8. Start adding the milk little by little and switch to a whisk.

    Marie Telling / Instagram: @marietelling

    Pour the milk slowly while stirring the whole time. This is the make-or-break-it moment to get rid of lumps so this is crucial. If you pour all of the milk at once, you'll end up with a lumpy dough. Incorporate the milk slowly at first, and once you get a smooth batter, you can start pouring the rest of the milk in bigger quantities.

    9. Before you finish adding the milk, add some vanilla, or rum, or anything you'd like to use to flavor the batter.

    Marie Telling / Instagram: @marietelling

    10. Towards the very end of the process, I usually swap milk for water to get a lighter batter.

    Marie Telling / Instagram: @marietelling

    Another very popular milk substitute is beer. You can add about a quarter cup of it at the end. It may seem weird but it'll make for lighter crêpes. It'll also give them a yeasty flavor, though, so make sure that's something you'd be into before you add beer to your batter.

    11. By the end your batter should look something like this:

    Marie Telling / Instagram: @marietelling

    12. Let it rest at room temperature for at least an hour (2 hours is even better).

    Marie Telling / Instagram: @marietelling

    Sure, it's a pain and you probably don't want to wait a couple hours before eating your crêpes. To be honest, you can make decent crêpes without going through this extra step. But if you want to aim for excellence and make the softest, greatest crêpes, you have to let the gluten develop a little. The best way to do that is to cover your dough and let it rest at room temperature for a while.

    13. Ok, it's time to make your crêpes. The batter will be thicker after it rests, so the first thing you want to do is loosen it a little with some water.

    Marie Telling / Instagram: @marietelling

    I usually end up adding a little bit of water to the batter here and there throughout the whole process to make sure it stays light enough. That's one of the secrets to super thin crêpes.

    That's your sweet spot:

    Marie Telling

    14. Before you start cooking, make sure you've got the right equipment.

    Marie Telling / Instagram: @marietelling

    There are crêpes pans out there for the most dedicated crêpes makers, but honestly a good non-stick pan is perfect for this.

    15. Set your heat on medium-high.

    Marie Telling / Instagram: @marietelling

    If the heat is too low, you'll end up with crispier crêpes, and you don't want that. If the heat is too high, you might burn them. Medium-high is a good middle ground.

    16. And use some nice (preferably French) butter.

    Marie Telling / Instagram: @marietelling

    Some people cook their crêpes in oil. These people are wrong and need to take a good look at themselves and their life choices.

    17. The thing with butter is that it burns easily. To make sure that's not an issue, melt the butter in the pan and then wipe any excess with a paper towel.

    Marie Telling / Instagram: @marietelling

    If you have a good non-stick pan, you'll only need to butter the pan every three crêpes but try a few and see how it feels.

    18. How much batter you'll end up using for each crêpe depends on the size of your pan — and it usually takes a couple of crêpes to get to the perfect ratio.

    Marie Telling / Instagram: @marietelling

    19. Pour the batter in and swirl it around to spread it out evenly. The right amount of batter should cover the pan in one thin layer.

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    20. In the end, your crêpes should ideally be as thin as this one.

    Marie Telling / Instagram: @marietelling

    This comes with practice and you have to feel your way around it. Each time I make crêpes, the very first one sucks, the second is a bit better, and I finally get into the groove for my third crêpe.

    21. To know if the crêpe is ready to be flipped, lift up the edge and see if it easily releases and if the bottom is golden.

    Marie Telling / Instagram: @marietelling

    I use a rubber spatula to release the edge and then usually lift the edge up with my fingers to check the bottom (be careful not to burn yourself!).

    22. To flip it, you can go the safe or the adventurous route:

    Marie Telling / Instagram: @marietelling

    23. To keep the crêpes warm while you're making the others, fill a pot with boiling water (but don't turn the heat on underneath), place the crêpes plate on top, and cover with a clean kitchen cloth.

    Marie Telling / Instagram: @marietelling

    24. And that's it! All that's left to do is enjoy and go wild with the fillings.

    Marie Telling / Instagram: @marietelling

    A few classic options are:

    - Nutella

    - Any kind of jam

    - Lemon juice and sugar (sounds weird but it's delicious!)

    - Chestnut spread

    - Nutella and bananas

    - Caramel and ice cream

    - Or anything else!

    For example, I cooked some peaches on the stovetop with a bit of sugar and water to make a compote — then served it with some ice cream. It was amazing.

    Marie Telling / Instagram: @marietelling


    Makes 25-30 crêpes


    3 cups all-purpose flour

    1/2 tsp kosher salt

    2 tbsp sugar

    6 eggs

    3 ¾ cups whole milk

    6 tbsp butter, melted

    2 tsp vanilla

    ¼ cup water


    Sift flour into large mixing bowl. Add salt and sugar and stir with whisk.

    Make a well in the flour and add the eggs. With a wooden spoon, stir energetically until eggs are incorporated.

    Add ¼-½ cup milk and stir until the batter is much smoother and the flour fully incorporated.

    Add butter and stir. At this point the batter should be smooth and slightly greasy.

    Add about 1 ½ cup milk little by little, stirring with a whisk the whole time. Make sure you get rid of any lump before continuing to slowly add the rest of the milk.

    Add vanilla, stir. Add water, and stir.

    Cover the batter with a clean kitchen cloth and let it rest for at least an hour.

    Once the batter has rested, it'll be a bit thicker than before. Loosen it up with about ¼ cup water.

    Fill a pot with boiling water but do not turn the heat on. Place a large plate on top of the pot.

    Melt a pat of butter in a non-stick pan over medium-high heat. With a ladle, pour batter into pan (between ¼ and ⅓ cup batter for an 8 inch pan). Swirl it around to cover the whole pan.

    After about 2-3 minutes, lift up the edge of the crêpe with a spatula to release it and check that the bottom is golden. With a spatula, flip the crêpe.

    Cook it for about 1 minute on the other side. Place crêpe on the plate placed over the pot. Cover with a clean kitchen cloth while you make the other crêpes.

    Serve with fillings of your choice. Enjoy!