Crepes (flipping made easy!)

Summary by Krater

This video provides a complete guide on how to make thin, delicate crêpes from scratch, detailing batter preparation, resting times, and techniques for flipping and managing crêpe pans.

From the video

Answers: How do you make and flip crêpes without tearing them?

• Crêpe batter preparation
• Crêpe pan selection and usage
• Crêpe flipping techniques
• Butter greasing method for crêpes

Ingredients

• 7.5 oz (213 g) (1.5 cups) unbleached all-purpose flour
• 2 tsp (or 1 tsp table salt) Diamond Crystal Kosher Salt (or table salt)
• 2 tsp sugar
• 3 (5.3 oz) (150 g) large eggs
• 1 cup (8.3 oz) (236 g) water
• 1 cup (8.5 oz) (242 g) milk
• 1/4 cup (1.9 oz) (54 g) neutral oil
• butter

What it concludes

• 95 percent of people can flip crêpes just fine given good instructions and a few tries.
• A crêpe pan specifically designed for crêpes should feature very shallow, slanted sides.
• Avoid crêpe pans with straight sides as they make flipping difficult.
• Using a frozen stick of butter allows you to apply a very thin and even coating without a gooey mess.
• Always bring the pan to the batter when pouring to prevent pooling.
• Mess-up crêpes are still terribly delicious and can be cut off and discarded.