Cody Casey
Crepes are thin pancakes that cook quickly and only need a simple crepe batter and a frying pan to make. While a non-stick pan is recommended to prevent crepes from sticking, it is possible to make crepes in a regular pan. To do this, the pan should be seasoned with a thin coat of oil or butter, and the batter should be kept thin. The pan should be hot enough to hear a sizzle when the batter is added, but not so hot that the crepe will burn.
| Characteristics | Values |
|---|---|
| Pan type | Non-stick, cast iron, stainless steel, aluminium, iron, steel skillet |
| Pan features | Short-sided, smooth flat surface, thick base |
| Pan preparation | Seasoning, oiling, buttering |
| Batter preparation | Thin, creamy, lump-free, chilled |
| Cooking technique | Medium heat, swirling, flipping |
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What You'll Learn
Using a non-stick pan
While crepe pans are designed exclusively for making crepes, you can use a non-stick pan to make crepes. If you are a beginner, it is recommended to use a non-stick pan as it will be easier to manage.
When using a non-stick pan, it is important to control the temperature. If the temperature is too high, the crepes will burn before they set on top. If the temperature is too low, the crepes will stick to the pan. The ideal temperature is very low, between low and medium-low. You can also use a non-stick spray to prevent the crepes from sticking.
The size of the pan also matters. The larger the pan, the more challenging it is to flip the crepes as they cook. An 8-inch or 10-inch non-stick pan is a good size to start with.
If you are using a stainless steel non-stick pan, it is recommended to keep it on high heat to minimize sticking. If you are using a non-stick pan, you can keep it on medium heat.
Some people also recommend seasoning the pan before use, especially if it is a cast iron pan. Seasoning involves burning multiple thin layers of oil on the pan. This can help to create a non-stick surface and improve the taste of the crepes.
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Using a cast iron pan
You can definitely make crepes in a cast iron pan. In fact, cast iron is a traditional material for cookware and is still used today due to its excellent heat retention and durability. Cast iron pans are also favoured for their ability to evenly brown food.
If you are using a cast iron pan, it is important to season it before use. Seasoning involves burning multiple thin layers of oil into the pan, creating a protective layer. You can season a cast iron pan by heating it to 270°C and pouring in a thick layer of oil. Then, pour most of the oil back out, leaving only a few droplets and rivulets in the pan.
When making crepes in a cast iron pan, it is recommended to use a medium-low temperature and add a small amount of fat, such as butter or oil, to prevent the crepes from sticking. Some cooks prefer to use oil instead of butter, as butter can burn easily and produce tiny coal particles. However, if you do use butter, it is best to pre-melt it and add a small amount after every 4-5 crepes.
The first crepe may not come out perfectly, but don't be discouraged! It is common for the first crepe to be a "test" and subsequent crepes will require less time to cook as the pan heats up. To flip the crepe, use a metal spatula to lift the edges and gradually work your way towards the centre until the crepe separates from the pan.
With a cast iron pan and a little practice, you'll be well on your way to making delicious crepes at home!
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Using a stainless steel pan
While it is possible to make crepes in a stainless steel pan, it is much trickier to find the right level and distribution of heat, and the pan will require more constant greasing to prevent the batter from sticking.
To prevent sticking, the pan must be heated to the correct temperature. One source suggests heating the pan on medium-low for five minutes. You can test if the pan is hot enough by splashing some water on it. If the water forms small beads that slide around on a water vapour buffer, the pan is ready. Another source suggests heating the pan on high.
To further prevent sticking, you can grease the pan with butter or oil. One source recommends adding a small amount of butter to the pan as it heats up, spreading it thinly with the flat edge of a wooden spatula. The butter should brown, not smoke. If it burns right away, the pan is too hot. Once the butter coats the hot pan, it creates a non-stick surface. You can also add butter to the batter. However, cooking with butter requires careful temperature management. As soon as the batter congeals, the temperature needs to be lowered. After one crepe has been cooked, the pan should be removed from the heat, or more butter should be added before the next crepe.
Another source suggests using a non-stick spray, which should be reapplied every three or four crepes.
One source recommends using a paper tissue or napkin to apply a thin layer of oil to the pan. The heat should then be adjusted to medium-high. If water sprinkled on the pan instantly evaporates, the pan is hot enough.
The first crepe is often a test, and may not come out well. One source says that their first crepe is always a "sacrifice".
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The right consistency for the batter
The consistency of the batter is key to making crepes without a crepe pan. The batter should be thin but not too thin or watery. The ideal consistency is that of heavy cream. To achieve this, you can first make a thick paste by gradually adding milk to the dry ingredients, and then slowly add more milk to thin out the mixture. This technique helps to avoid lumps in the batter.
Another tip for achieving the right consistency is to make a "too thick" batter and then dilute it with more milk as needed. This method allows you to adjust the texture to your preference. It is also important to let the batter rest before cooking. Resting the batter for around 30 minutes allows the flour to hydrate properly, reducing the chance of lumps.
Additionally, the type of flour and liquid used can impact the consistency. Using wheat flour may result in lumps, so alternative flours can be considered. For the liquid component, a light lager can be used in place of water to achieve the desired texture without altering the taste significantly.
When pouring the batter into the pan, it should coat the bottom evenly and thinly. A thin batter is essential for making crepes, as it allows them to cook quickly and evenly. The first crepe may not turn out well, but with practice and temperature control, you can achieve consistent results.
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The right temperature for the pan
While you can make crepes in a regular frying pan, a non-stick pan is highly recommended as it virtually guarantees that crepes won't stick to the pan. If you're using a stainless steel skillet, you'll need to get the pan hot enough to prevent sticking. A non-stick pan, on the other hand, can be kept on medium heat.
To check if your pan is at the right temperature, sprinkle a few drops of water on its surface. If the water drops:
- Evaporate immediately — the pan is too hot
- Just sit on the pan — the pan is too cold
- Dance on the pan — the pan is ready to use
Another way to check is to listen for a sizzling sound when the batter hits the pan. If you don't hear a sizzle, your pan is not hot enough, and your crepe might stick or take too long to cook.
If you're using a crepe pan, preheat it to a medium to medium-high heat of 400°F (204°C). You can use an infrared thermometer to check the temperature. Once the pan is hot enough, barely slick the surface with oil.
If you're using a cast-iron pan, you'll need to season it before use by burning multiple thin layers of oil onto the pan. This process takes 1 to 1.5 hours. Alternatively, you can treat the griddle with oil and adjust the heat underneath.
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Frequently asked questions
Yes, you can make crepes without a crepe pan. You can use a regular skillet or frying pan.
A non-stick pan is best as it will prevent the crepes from sticking. If you don't have a non-stick pan, you can use a cast-iron skillet, but you will need to season it first. This involves burning multiple thin layers of oil onto the pan. You can also use a stainless steel skillet, but this may require more practice to get the right temperature.
It is important to get the batter consistency right. It should be thin but not too watery. You can make the batter ahead of time and store it in the fridge, but be sure to bring it back to room temperature before cooking. When cooking, make sure your pan is hot enough by sprinkling a few drops of water on it. If the water evaporates immediately, it is too hot; if the water just sits there, it is not hot enough.
When you first pour the batter into the pan, it will be wet, but gradually bubbles will form and the batter will start to dry. When there are no liquid batter and only bubbles, it's time to flip!
