Tips for making the perfect Crepe every time
- Have the right consistency. The batter’s consistency should resemble heavy cream. If it’s thick like pancake batter you can thin it out with milk. The batter should also be smooth. If there are lumps you can strain the batter.
- Use the right pan. Go for a pan that heats evenly. I like using a non-stick anodized pan.
- Use plenty of butter. I don’t mean coat the whole pan like the crepe is swimming in it, but do a generous swipe around the edges of the pan with a butter stick (or non-dairy substitute) as well as the flat surface. After the first two crepes or so rebutter the pan when it starts looking dry, but not as heavily.
- Ensure a nice even cooking surface of the pan. Make sure the surface of your pan is free of crumbs or previous batter. If anything is left from the previous crepe that was cooked, remove the debris before pouring the batter for the next batch.
- Circle quickly. If you want a perfectly round crepe you will have to spread the batter quickly, by rotating your wrist in a swirling motion to ensure the batter reaches the edge of the pan. Because your pan is so hot the crepe will begin cooking almost immediately after it touches the pan, so be quick or you will have uneven edges.
- Cook on low-medium heat. Everyone’s stove heat range is different so you may need to toggle with the heat to figure which setting works best for you. With 10 being the highest setting on my stove, I like to start off at 4 on the first crepe (the first two crepes will be duds anyways) and then lower down to a 3 or 2.
- Shimmy before you flip. Once the edges start to turn up and the rest of the crepe looks mostly dry and not wet, take the pan and give the handle a quick jiggle to loosen the bottom of the crepe from the pan just to make sure nothing is sticking before you decide to flip it over. If the crepe can slide around easily in the pan it’s ready to flip.
Yields 2/3 cups of batter ~ 6 crepes
- 1/1/2 cup Oat Flour
- 1 cup Milk (or dairy substitute)
- 3 Tablespoons of melted butter (or dairy substitute)
- 2 eggs
- 1/8 teaspoon salt
- ¼ teaspoon stevia
- 1/8 teaspoon vanilla
- ½ teaspoon stevia instead of ¼ (aids with the bitterness of the cocoa)
- 1 tablespoon cocoa powder
- Blend the Milk, Butter, and Eggs in a blender
- Add the Oat Flour (you can make your own by blending it down to a flour consistency either in a blender or Magic Bullet), Salt, Stevia, and the vanilla to the blender and mix until smooth.
- The following step should be done twice. Once smooth, take the batter and strain it over a measuring cup or bowl to get out any lumps. Pour back into the blender to smooth it down again and strain once more.
- Leave in the fridge for 30 minutes to and hour to allow the batter to rest.
- Cook on the skillet over low-medium heat, ensuring the pan is buttered evenly and generously to prevent sticking. When the edges of the crepe turn up and the rest of the crepe is dry you can flip and cook for another minute.
- To store for future use you can refrigerate in a container with wax paper separating each crepe.