How to Cook Crepes in a Pan
- 1). Crack an egg into a medium size bowl. Add salt, and whisk together until just combined.
- 2). Add the milk to the egg mixture. Whisk until the mixture is smooth.
- 3). Slowly add the flour, a little bit at a time to avoid lumps, while whisking the ingredients together. Keep whisking until all the lumps disappear. The batter should be thin.
- 4). Transfer the crepe batter into a container with a spout for easy pouring into the skillet, and refrigerate. Cooled batter pours more evenly and consistently than batter at room temperature.
- 5). Heat an 8-inch non-stick skillet with low sides on medium heat until water droplets fizz when splashed across the surface.
- 6). Spray the bottom of the pan quickly with non-stick spray, or drop a small piece of butter onto the skillet.
- 7). Pour in the batter once the butter melts. Use just enough to cover the bottom of the skillet with a thin layer. Swirl the batter in the skillet to make sure that the entire bottom of the pan is covered.
- 8). Cook the crepe until the edges begin to curl. Using a nonstick spatula of silicone tongs, flip the crepe over in the pan and brown the other side. Since the crepe is very thin, this entire process will take less than a minute.
- 9). Remove the crepe from the skillet with a spatula, and stack it on a warm plate with a lid until all crepes have been prepared. This will keep the crepes warm and moist.
- 10
Prepare crepes with your desired filling. For dessert crepes, consider jelly, fruit, ice cream, powdered sugar, nuts or chocolate. Make a crepe into a wrap by adding ground meat, cheese, sausage, ham, or gravy. Crepes can also be enjoyed at breakfast with eggs, syrup or powdered sugar, much as pancakes would be.
