Crispy caramelized crepes (2022)

Crispy caramelized crepes – these classic French crepes, crisped up with a thin layer of buttery, salted caramel on one side, are simply too good to miss.

Crispy caramelized crepes (1)
This recipe is so simple, yet it feels and tastes quite special. As I’m writing this, I realize that for manypeople,making crepes may not sound like the easiest thing to make. If you are one of them,please read on. Hopefully I’ll change your mind.

Growing up, I ate crepes almost every weekend for breakfast, and learned how to make them at an early age. In fact, one of the first things I taught my daughters how to make was crepes, and if a 10-year old can manage pretty well, you can too. Not only I prefer the taste of crepes over pancakes, but I enjoy the process of making them much more. Something about the repetitive rhythm of swirling the batter,flipping the crepe, buttering the pan…feels almost meditative for me, and way more satisfying.

Crispy caramelized crepes (2)

You know how you can tell you’ve mastered the art of crepe making? When you can flip the crepe in the air, and catch it in the pan with no help from hands or utensils :)) But for the purpose of this post, we’ll stick to basics. Plus, the acrobatics really don’t contribute to much, except bragging rights!

In this post, I’ll share my go-to basic crepe recipe, and also explain how to take an ordinary crepe, and in a minute, turn it into a special, gourmet breakfast. A thin layer of crunchy, salted, buttery caramel, is all it takes to elevate the crepe to a whole new level.

Crispy caramelized crepes (3)

But first, let’s talk about making basic crepes.

How to make the perfect, no-fuss crepe:

Batter rest: a myth?
I know that most crepe recipe instructions call for the batter to rest at least 30 minutes. The reason for this is so that the gluten develops, and supposedly make the crepes more tender.Now, while I don’t contest the science behind this, I cannot attest for the wisdom of this advise either becauseI’ve never done it. First of all, our moms didn’t do that, and didn’t teach us that little trick, and moms know best, right?! But I can tell you this – I don’t know how a crepe can taste much better than it does, when I make it my way :), and I can guarantee you that the tenderness of the crepes is not affected at all! In fact, if I use 1 more egg, or if I replace the milk with a mix of yogurt and water, the crepes get tenderer. So feel free to rest the batter if you have the time, but don’t fret over this step, because the crepes will taste just great even if you don’t.

Batter consistency:
Batter consistency is probably more important to talk about. It should be as thick as heavy cream. After so many years of making crepes, I never measure my flour, because I can tell, just by stirring the batter, if it’s the right consistency. Occasionally though, I may have to adjust it after making my first couple of crepes. If the batter isthicker, it would be hard to swirl and spread over the pan. If it’s too thin, the crepe may lack enough substance. The good news is, both these problems are easily solved by adding a little more milk, or flour. The recipe I’ve given you should result in the right batter consistency, and yet, if your eggs are slightly bigger or smaller, it may need a bit of adjusting.

How can you tell if your batter is right? By making at least two crepes. The first one will always be a little off, so make a second one, and see how the batter feels – if it feels heavy in the pan, and doesn’t easily spread out to the edges, you need to thin it out a little. Add a few tablespoons of milk, and stir well, before proceeding. If the batter feels too light, and watery, you need to add 1-2 tablespoons of flour.

Heat andequipment:
As mentioned above, the first crepe is almost always a failure (as far as presentation mostly), due to the heat of your pan, being either too low, or too high. If it’s not hot enough, the battermay not spread outso smoothly, and it will be uneven in thickness, and shape. If the pan is too hot, it will result in a burnt crepe. I always turn the heat on high until it heats up, then reduce to medium, and start cooking.

For best results, you need a non-stick crepe pan, with shallow depth, like this one. Use a thin spatula that can easily slide underneath the crepe, and flip it. Usually when the edges of the crepe begin to brown slightly, the crepe is ready to be flipped. If you cannot slide the spatula all the way to the middle, then the crepe needs another 15-20 seconds before it’s ready for cooking on the other side. Most of the cooking happens on the first side, and it usually takes about 15-20 seconds of cooking on the second side. As you flip the crepe, the cooked side will have a few brown spots. If they are almost black, it may be a sign that your heat is still too high. You want to see lightly brown spots.

You want to pour the batter in the middle of the pan, holding it with one hand off the heat, and quickly swirl so it spreads out all the way to the edges. If the pan is hot enough, the moment the batter touches the surface it will start cooking, so you want to do it relatively fast.

(Video) Crêpes Dentelles-How to and Recipe | Byron Talbott

The best-tasting crepe is the one taken straight our of the pan, thin and tender, with buttery flesh and slightly crispy edges. I like to butter each crepe, as it comes out, while it’s still hot, by quickly rubbing the butter stick all over. I also like to butter the pan, before pouring the batter, but you can use a tiny bit of coconut oil, or other oil of choice as well. You only need about 1/2 tsp of fat per crepe.

Ifyou don’t have hungry kids, lined up, holding their empty plates, waiting for the next ready crepe, and if you’re planning onserving them later, the best way to preserve them is to cover the ready ones with a lid, while you make the rest. You may loose the crispy edges, but the crepes will be warm, and soft.

This recipe is suitable for both savory and sweet fillings. If you are only going to serve the crepes with sweet, you may add a dash of vanilla or a pinch of cinnamon to the batter.

Crispy caramelized crepes (4)

Crepes are so versatile! You can stuff them with savory or sweet fillings, you can stuff and bake them smothered in sauces, like enchiladas, you can fold them, or roll them, and it will all result in a slightly different experience! The recipe I’m sharing with you today is different – instead of using a filling, it adds flavor by adding a thin layer of crispy, salted caramel to the crepe.

The idea came to me long ago, when visiting my friend in France. She took me to a creperie, and even though I don’t remember what crepes I ordered I’m certain I didn’t go for the ones with butter and sugar. I remember my friend telling me, that the French prefer to eat the crepes simply like that – with a layer of salted butter, sprinkled with regular sugar. That sounded pretty simplistic to me, and not quite appealing at the time. But as I dwelled on that curiosity, it struck me how genius it is – after all, some of the best flavor combinations are a blend of sweet and salty. I wanted to take this idea one step further though, and instead of using plain old raw sugar, I caramelized it, and added flakes of coarse sea salt to boost the flavor even more.

It’s important that the caramel layer is very thin, so it doesn’t overpower the crepe. As it cools off, it actually turns slightly crunchy. You really need about a 1 1/2 – 2 teaspoons of sugar per crepe, and no other toppings, so you can taste the salted buttery caramel, and the delicate flesh of the crepe.

This recipe makes enough for two hungry kids. For four people, I suggest you double it. If you have any leftover crepes, they area greatreplacement for tortillas and make a killer breakfast burrito with eggs, and cheese.

Crispy caramelized crepes (5)

4 from 1 vote

(Video) How to make Crepes | French Crepe Recipe

Crispy caramelized crepes (6)


Crispy caramelized crepes

Crispy caramelized crepes - classic French crepes, crisped up with a thin layer of buttery, salted caramel on one side - they are simply too good to miss.


Servings: 2 -3

Calories: 163 kcal

Author: Viktoria


For the caramelized crepes:

  • 1-2tspsugarper crepe
  • 1/2tspbutterper crepe
  • a few sprinkles of Maldon sea salt flakes (or coarse sea salt)



To make the crepes:

  1. Beat the eggs and milk together until frothy. Add the salt and flour, 1/4 cup at a time, and beat until no lumps can be found. The batter should be the consistency of heavy whipping cream.

  2. Place a crepe pan, over medium-high heat. Brush lightly with some of the melted butter. Hold the crepe pan with one hand off the heat, pour 1/4 cup of batter in the center, and quickly but gently swirl, tilting the pan at an angle in a circular motion, as you're pouring, until the batter covers the whole surface of the pan in a thin layer.

  3. Reduce the heat to medium, and after approximately 1 minute, flip the crepe, using a thin spatula. Watch the edges of the crepe, and as they color a little, it's a sign the crepe is ready to be flipped over. With the spatula tip, gently go around the edge of the crepe, trying to separate it from the pan. If you can do this effortlessly, it's time to flip. Continue cooking the crepe on the other side for another 30 seconds or so.

  4. Remove the pan from the heat, and brush lightly with butter ( I use a stick, and just rub it gently over while the crepe is still hot).

  5. Brush the pan again with the melted butter, and continue in the same manner with the rest of the batter. You may need to adjust the heat until you find the optimal heat level. The first crepe may be a bit different due to the heat being either too high or too low. As you continue to make the crepes, they will be more uniform.

To make the crispy salted caramel crepes:

  1. Place the crepe pan back over medium heat. Add about 1-2 tsp of sugar to the pan, distributing it as evenly as possible, and a small knob of butter. When the sugar begins to melt and caramelize, sprinkle a few flakes of coarse sea salt, and place a crepe on top. Wait for 10-20 seconds and remove the crepe, flipping it on a plate with the caramelized side up. Wait until it cools off, and crisps up, before serving.

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(Video) Easy FRENCH style CREPES With Homemade CARAMEL Sauce


Do you oil the pan for crepes? ›

Cook your crepes on medium-high heat and make sure you allow your oil or butter to pre-heat in the pan for about a minute before you add the batter. This will ensure even cooking! Only grease the pan once. You only need to grease the crepe pan with cooking spray or butter for the very first crepe.

Should you whisk crepe batter? ›

Crepe batter should be thin — thinner than pancake batter. If it coats the back of a spoon and drips off in a thin stream, it's good. While you can whisk the batter in a bowl by hand, you need to do so vigorously to remove any lumps. A food processor or blender is best for lump-free crepe batter.

How hot should a skillet be for crepes? ›

The ideal temperature is 400˚F or 205˚C for a 1.5 minute crepe that is soft in the middle and crisp on the edges. You should have an oil spreader for both seasoning and oiling the griddle surface.

What is the difference between crepes and crepes suzette? ›

Desserts don't get more French than crêpes Suzette. The French equivalent of pancakes are a bit thinner and more elegant than the American version. In this classic dessert, the suffix ”Suzette” means that the crêpes are caramelized and smell of orange, thanks to grated orange zest and alcohol with citrus notes.

Should crepes be folded or rolled? ›

Traditionally, crêpes are folded or shaped according to the recipe directions. However, there are many recipes that would work well with different types of folds. Crêpes are also very versatile. Once you have the basic crêpe recipe down, you can use whatever ingredients and folds you like.

Why are my crepes crispy? ›

If the crepes were crisp then it is likely that the frying pan was too hot and the crepe was cooked for too long. The frying pan should not be so hot that the batter starts to set as soon as it hits the pan, instead you should be able to tilt the pan so that the batter forms a thin layer over the base of the pan.

Why are my crepes not crispy? ›

You simply need to leave it a little longer before flipping it, allowing the edges to crisp. A little more oil than usual will help, but it should still only be a thin coating wiped on with a paper towel. To make a thicker crepe, simply use less liquid.

Is crepe batter better cold or room temp? ›

Let the Batter Rest

Once you've mixed the batter, don't cook it right away — let it rest! Crepe batter needs to chill for one to two hours before it's ready to be transformed into fluffy, delicious hot crepes.

Why do my crepes turn out rubbery? ›

There are two reasons for crepes turning out rubbery – too much gluten (flour), or cooking the crepes too slow.

Are crepes supposed to be crispy? ›

Crepes are a simple yet impressive dish to whip up for brunch or dessert. Cousins of the pancake, they are a thinner, more crispy version which are the perfect base for fresh fruits, syrups, chocolate sauce, whipped cream and ice cream.

Should crepes be cooked on high or low heat? ›

Pour the batter into a bowl you can ladle from and preheat your crêpe pan over medium to medium-high heat. Barely slick the surface of the pan with oil and check the temperature of the surface with an infrared thermometer like the Industrial IR Gun. When you reach 400°F (204°C), start cooking.

Do you cook crepes on high or low heat? ›

When you cook crepes, your stainless steel skillet is always on high heat. This will minimize sticking. If you use non-stick, you can keep it on medium heat.

What is a Brittany crepe? ›

In Lower Brittany crêpes are made with either wheat flour or buckwheat (sometimes still called sarrasin), but in Upper Brittany the buckwheat pancake is savoury and called a galette. After that it all depends on the thickness of the batter, the mixing of the flour, the cook's know-how and some very well-kept secrets.

Why is it called crepe Suzette? ›

When the Prince asked to Herni the dessert's name, he answered: Crepe Princesse. But, at this point, the Prince decided to change the name in honor of a young French noble dame sitting at his table: Suzette!

What are the two types of crêpes? ›

Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). They are often served with a wide variety of fillings such as cheese, jam, or hazelnut cocoa spread.

What is Harajuku crepe? ›

Harajuku crepes is a popular dessert in Japan. The crepes, which are not the traditional French crepes, are wrapped up into a cone shape and stuffed with various toppings such as ice cream, fresh fruit, whipped cream. There are savory ones as well.

What do the French call crêpes? ›

There are two main kinds of crêpes in France: sweet crepes (crêpes sucrées) and savory crepes (crêpes salées). Savory crepes are usually called galettes, short for galettes de sarrasin (buckwheat crepes). Crêpes sucrées and crêpes salées (galettes) differ in some key ways, starting with their batter (pâte).

Is oil or butter better for crepes? ›

Fat. Butter is ideal—it will keep the crepes from sticking and add amazing flavour. Use a pastry brush or paper towel to coat the pan very lightly with melted butter.

Should crepe batter be made the night before? ›

You can make the crepe batter up to 1 day in advance. Seal tightly in your blender or pour into a mixing bowl and cover tightly, then prepare crepes the next day. Crepes are best enjoyed right away, but you can make a batch and store in the refrigerator for up to 1-2 days.

How do you flip a crepe without tearing it? ›

Keep your eye on edges of the crepe; you're ready to flip when they curl up a bit. Use a small spatula or the tip of a butter knife to gently lift an edge, then grab it with your fingers. Lift it up and gently lay it down on the other side, and cook for another 30 seconds or so.

What is the best flour to use for crepes? ›

Flour: To keep the crepes light and tender, it is best to use either cake flour or whole wheat pastry flour. Using all-purpose flour or regular whole wheat flour will result in a heavier batter that is harder to manipulate when cooking.

How do you flip a crepe without breaking it? ›

Lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and golden in places on bottom, about 45 seconds. Slide crepe onto a paper towel-lined plate.

Why do you add water to crepes? ›

Crêpes are easy to make with basic ingredients you likely already have on hand:
  1. Flour: These basic French crêpes start with a cup of all-purpose flour.
  2. Eggs: Eggs act as a binder, which means they help hold the batter together.
  3. Milk: Milk adds moisture and keeps the crêpes tender.
  4. Water: Water helps thin the batter.

Why are my crepes not browning? ›

Are your crepes not browning or not cooking quickly enough? This is likely due to not getting your crepe pan hot enough. The heating element should be on medium-high. (Different stoves and different pans heat differently.)

Do the French eat crepes for breakfast? ›

Crepes are not breakfast food in France.

Sweet Crepes and savoury buckwheat crepe are almost always served for lunch and dinner- Sweet crepes for dessert or snack and buckwheat crepes as a main meal at a restaurant or creperie.

When preparing crepe batter which ingredient will increase the overall richness the most? ›

Butter adds richness to the crepes and gives them the best flavor. Use a 1/4 cup measuring cup so each crepe is the same size and thickness, and they cook at the same rate.

Is cold crepe batter easier to work with? ›

Refrigerate the Crepe Batter

This allows the flour to fully absorb the liquid and will result in much more tender crepes than if you were to cook them right away. Your batter should rest in the fridge for at least one hour. You can even make your crepe batter the night before and let it rest overnight in the fridge.

Why are my crepes so eggy? ›

Be aware though that too much egg can negatively impact the taste of your crepes. A couple of the recipes have four eggs per cup of flour, and one of these attracted a number of comments complaining of the eggy flavour or smell of the crepes.

Can I make crepes ahead of time and reheat? ›

Make the crepes a day ahead, then stack with a small piece of parchment in between each one. Cover tightly and refrigerate. To reheat, brush an 8-inch nonstick skillet with a bit of melted butter and heat on medium. Toast each crepe 30 sec.

How long should you mix crepe batter for? ›

Using a blender allows you to bring together a crepe batter in just 15 seconds. These crepes are easily adaptable to savory or sweet fillings.

How thick should crepe batter be? ›

Stir the batter - it should be the thickness of double cream - and pour 50-60ml into the pan. Working quickly, tilt the pan so that the batter runs all over the surface, making a neatish round. The base should be covered in batter, but not quite thin enough to see through.

What should the texture of crepes be? ›

Crêpes are close cousins to pancakes, but the batter is a lot thinner. It should be about the consistency of heavy cream and should coat the back of a spoon. If your batter is just right, you should be able to swirl it to cover the pan in a thin, delicate layer.

Why are my crepes so bubbly? ›

As the crepe cooks, steam is released from the bottom. In some areas the crepe sticks to the pan and prevents the steam from escaping; it gathers into bubbles.

Why are my crepes raw in the middle? ›

If it's not hot enough, the pancake will take on the grease in the pan, rather than be cooked by it. If it's too hot, they'll go straight to burnt on the outside, raw and doughy on the inside.

What are Italian crepes made of? ›

Crespelle (krehs-PEHL-lay), the Italian version of crepes, are very thin pancakes that are made from a batter of flour, eggs, and milk or water. Crespelle can be rolled, folded, or stacked with a savory or sweet filling.

Should crepes be rolled or folded? ›

Traditionally, crêpes are folded or shaped according to the recipe directions. However, there are many recipes that would work well with different types of folds. Crêpes are also very versatile. Once you have the basic crêpe recipe down, you can use whatever ingredients and folds you like.

How much batter do I need for a 10 inch crepe? ›

For a 10-inch pan, use ¼ cup (60ml) of batter. The crepe-making technique is simple, but you have to work quickly once the batter is in the pan.
You can always pour a small amount of batter in any holes that don't get filled.
  1. pour in batter.
  2. tilt the pan.
  3. cook until golden brown.
  4. flip and finish cooking.
28 Apr 2021

What's the difference between crepes and crepes? ›

In modern English “crape” refers to thin, crinkled paper or cloth. Black crape was traditionally associated with mourning. A crepe is a thin flat French pancake.

What are the two types of crepes? ›

Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). They are often served with a wide variety of fillings such as cheese, jam, or hazelnut cocoa spread.

What are Victorian crepes? ›

Victorian crepes

Ham, spinach, cheddar and hollandaise sauce on the side. Bacon, cheddar cheese and hollandaise sauce on the side. Sausages, swiss cheese and hollandaise sauce on the side. Ham, Monterey Jack cheese and hollandaise sauce on the side.

What pan is best for crepes? ›

For home cooks and novice crepe makers, we recommend a 10- to 12-inch diameter pan. It's a manageable size to hone your perfect crepe-making skills and also provides enough cooking surface to make more than just crepes — like tortillas, fried eggs, pancakes and grilled cheese.

Should crepes be crispy? ›

For more traditional crepes:

Cook the crepes until the edges are starting to brown lightly, and they look a little crisp (about 40 – 50 seconds).

Why do my crepes get crispy? ›

If the crepes were crisp then it is likely that the frying pan was too hot and the crepe was cooked for too long. The frying pan should not be so hot that the batter starts to set as soon as it hits the pan, instead you should be able to tilt the pan so that the batter forms a thin layer over the base of the pan.

How long should crepe batter rest? ›

Once you've mixed the batter, don't cook it right away — let it rest! Crepe batter needs to chill for one to two hours before it's ready to be transformed into fluffy, delicious hot crepes.


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