Pourquoi ta première crêpe est toujours ratée en inox (et comment la réussir)

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 2 Eggs (large, at room temperature)
• 1.5 cups Milk (whole milk preferred)
• 2 tablespoons Melted Butter (cooled slightly)
• 1 pinch Salt
• 1 tablespoon Granulated Sugar (optional, for slightly sweet crepes)
• 1 tablespoon Unsalted Butter (for greasing the pan, cut into small pieces)
• 1 teaspoon Olive Oil (for the water‑drop test)

Instructions

1. Gather Ingredients & Equipment

   Measure all ingredients and set out the mixing bowl, whisk, skillet, spatula, ladle, and a kitchen towel.

   Time: PT5M

2. Combine Dry Ingredients

   In the mixing bowl whisk together the sifted flour, pinch of salt, and optional sugar until evenly distributed.

   Time: PT3M

3. Add Wet Ingredients

   Make a well in the center of the dry mixture, add the eggs, milk, and melted butter. Whisk vigorously until the batter is smooth and has the consistency of thin cream.

   Time: PT5M

4. Rest the Batter

   Cover the bowl with plastic wrap and let the batter rest at room temperature for 15 minutes. This relaxes the gluten and yields tender crepes.

   Time: PT15M

5. Preheat the Stainless Steel Skillet

   Place the skillet over low to medium‑low heat (about 120‑130°C / 250‑265°F). Allow it to warm for 3 minutes.

   Time: PT3M

   Temperature: Low heat

6. Water‑Drop Test

   Add a few drops of water to the pan. If the droplets sizzle gently and evaporate within a second, the pan is ready. If they bounce or burn, adjust the heat.

   Time: PT1M

   Temperature: Low heat

7. Grease the Pan

   Add the tablespoon of unsalted butter and swirl the pan until the butter coats the entire surface. If needed, add the teaspoon of olive oil for extra lubrication.

   Time: PT1M

   Temperature: Low heat

8. Pour and Swirl Batter

   Using a ladle, pour about 1/4 cup of batter into the center of the pan. Immediately tilt and swirl the pan so the batter spreads thinly and evenly across the surface.

   Time: PT1M

   Temperature: Low heat

9. Cook First Side

   Let the crepe cook for 1–2 minutes. When the edges start to lift and the surface looks set, it’s ready to flip.

   Time: PT2M

   Temperature: Low heat

10. Flip the Crepe

    Using a silicone spatula, gently slide under the crepe and flip it over. Cook the second side for about 1 minute until lightly golden.

    Time: PT2M

    Temperature: Low heat

11. Repeat for Remaining Batter

    Transfer the cooked crepe to a plate, cover loosely with foil to keep warm, and repeat steps 7‑10 until the batter is finished (approximately 8‑10 crepes).

    Time: PT20M

    Temperature: Low heat

12. Serve

    Serve the crepes warm with your favorite fillings – classic sugar and lemon, Nutella, fresh fruit, or savory ham and cheese.

    Time: PT0M

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

25 g

Fat

7 g

Fiber

1 g