One of the trickiest things about making crêpes is getting the batter to spread into an even, perfect circle in the pan. Press on and things will quickly improve. Crêpes and pancakes have one rule in common: No matter how skilled you are, the first one is usually a disaster. The batter will keep in the fridge for up to 2 days, which means you can even make it the night before so it’s ready to go in the morning. Don’t skip this step! Resting the batter gives the flour a chance to hydrate, so the crêpe will hold together, and also allows the gluten in the flour to relax, which helps create a tender crêpe.
Crêpes cook up quickly, but the batter does need to rest for at least an hour before using.
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Sweet or savory, these are perfect-read on for how to get them right every time. If you’d prefer a sweeter crêpe, you can add more sugar (up to 2 tablespoons per batch), and if you’d like your crêpe unsweetened, just skip the sugar. With that in mind, we’ve fine-tuned this recipe to yield crêpes that are buttery and just sweet enough to caramelize lightly in the pan. Crêpes can be filled with all sorts of tasty things-fresh fruit and whipped cream, leftover ham and cheese, roasted vegetables-but a truly excellent crêpe can be eaten straight out of the pan, all on its own.
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