How to Make Crepes | The Food Lab

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One of the fastest and most versatile meals for breakfast, dinner, or even a midnight snack.

Pancakes are simple. They're diner food. They're what you make on a Sunday morning with the kids.are fancy. They're French-bistro food. They're what you make once a week after your Parisian vacation because you want to relive some pleasant memories.

Those crepes are designed to hold on to a moist filling and get baked under a sauce. I like my regular crepes a little more tender, so I add a tablespoon of melted butter to the batter as well. For flavoring, I add a pinch of salt, plus a bit of sugar if I'm cooking sweet crepes, or sometimes a handful of minced fresh herbs for savory crepes.is your friend: Dump in the ingredients and hit go. Fifteen seconds later, you're ready to start cooking.

I like to cook my crepes in a little butter, which gives them a nice, golden-brown color and lacy-looking surface. I rub a thin layer into a preheated skillet, then wipe out all the excess with a paper towel. Once the batter is in the pan, I set it back over medium heat without moving it, then let it cook just until the top surface has set and no longer looks like wet batter. This takes all of 15 seconds or so.

 

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