Published by the Students of Johns Hopkins since 1896
April 16, 2024

How to make great crepes from a Frenchman himself

By VICTOR ALLARD | November 2, 2012


  • 1 Salad Bowl
  • 1 Whisk (or just a fork if that’s all you have)
  • 1 Frying Pan
  • 1 Ladle
  • 1 Stovetop Burner
  • 1 lb. Flour
  • 5 Eggs
  • 1 qt. Skimmed Milk (any milk will do, really)
  • 3 Teaspoons of cooking oil
  • ½ Cup of Beer (or water if you’re not 21)

Let your batter rest (preferably in a refrigerator) for at least an hour before you make the crêpes. I recommend making the batter a day before you plan on using it.

After this unbearable wait, you’ll be ready to make crêpes. Set your burner between low and medium, and place the frying pan on it. Prep the pan with some oil or butter to avoid stickiness. Once the pan is hot, place a ladleful of batter at one edge of the frying pan, and make sure it spreads evenly across the pan. This layer should be as thin as possible.  Let it sit for about a minute, then flip the crêpe over. Ideally, you should see some brown spots on the side that was just cooking. Wait for twenty seconds more, and the crêpe should be ready.

As for what should go on top of your crêpe, anything goes! Jam, maple syrup, peanut butter, Nutella ... Or if you’re not in a dessert mood, you could stuff it with shredded cheese, tomatoes, eggs and turkey while it’s cooking, then die of happiness as you eat it.

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