How to make Crepes

Thin, delicate  crepes are so good- and so easy to make. They’re basically just a very thin pancake, and crepe batter is simply flour, sugar, eggs and oil. Whisk it all together and toss it in the fridge for at least an hour and up to overnight.

You don’t need special equipment to make a crepe, but you do need a small non-stick skillet. A 6 or 8 inch skillet will do. Spray the skillet with Crisco No Stick Cooking Spray then heat it over medium heat. Add just a couple tablespoons of batter and then using your wrist, tilt and turn the skillet to spread the batter. Let it cook for 30-60 seconds or until the bottom is  golden brown. Then turn it and cook it 30 seconds longer.

Don’t worry if your first crepe is oddly shaped or doesn’t brown nicely. The French even have a saying about that: the first crepe is “pour le buerre”- meaning “for the butter” and not for you. Once you poured and turned a few, you’ll become a  crepe making pro!

To eat a crepe as they do on the streets of France, sprinkle them with sugar and fold them up into a triangle then eat them out of hand. Of course no one will object to a crepe filled with sweetened whipped cream and berries, or ice cream and fudge sauce.

The best news is, crepes freeze like a dream. Arrange crepes in stacks of 6 or 8 and then separate the stacks with waxed paper. Wrap them securely and freeze them. Grab a stack when needed. They’ll defrost in no time flat. For the crepe recipe and lots more cooking tips, visit Crisco.com