How to Make Perfect Crêpes, According to Jacques Pépin (and His Mom)

We've said it before and we'll say it again. When we get in a cooking rut, we watch a few Jacques Pépin cooking videos and we're instantly reinspired. Watching him cook reminds us that food doesn't have to be overly complicated and even if he's making something on the fancy side his smart tips and calm delivery make us believe that we, too, can channel our inner French chef in our home kitchens.

One French dish that's simple but also easy to mess up is crêpes . The paper-thin pancakes can be tough to get right without a crepe pan and a lot of practice, but after one viewing of Pépin's crêpe video, we feel emboldened to give it a try. We think they'd be the perfect treat to have while watching the  Olympics . Read on for everything you need to know to conquer crêpes in your kitchen. 

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How to Make Crêpes, According to Jacques Pépin

"For me, there is nothing easier to make than crêpes," says Pépin. I mean sure, but he's Jacques Pépin! He goes on to say that when he was a kid his mother made crêpes all the time and then he kept the tradition going by making the dish for his daughter, Claudine, and the friends she'd bring home from school. Can you imagine? 

We suspect he's been making crêpes the same way for a long time, so this is probably the method those kiddos had a front-row seat to watch. We love how easy it seems and also the fact that he doesn't use any special equipment. Here's what you need to know.

Related: The Absolute Best Way to Make Soft, Creamy Scrambled Eggs, According to Legendary Chef Jacques Pépin

1. Gather your ingredients.The ingredients for crêpes are similar to what you need for pancakes, so you likely have everything on hand already. To make about 6 large crêpes, Pépin uses 1/3 cup flour, 1 egg, 1/2 cup milk, a dash of salt and "a bigger dash" of sugar. You'll also need a generous tablespoon of butter. 

2. Heat up your skillet.Pépin starts by heating a 7-inch skillet over medium heat with the butter in the pan. "By the time this is melted, I'm ready to make the crepés," he says. Pépin uses a non-stick skillet, but we suspect this would also work in a well-seasoned cast-iron pan.

3. Whip up the batter. Start by mixing the flour, egg, salt and sugar with just a splash of milk. "The thread of the whisk will make [the batter] very smooth. If you put all the milk in it could get lumpy," says Pépin. When the batter is smooth, add the rest of the milk and give it a good whisk. Pepin notes that the batter should be very runny, which is one of the keys to a thin, lacy crêpe. By the time the batter is ready, the butter is melted and Pépin pours that into the batter and mixes everything together. 

4. Add the batter the right way.Pépin explains that many home cooks pour the crêpe batter in the center of the pan, which makes it almost impossible to create a thin, round pancake. You're more likely to end up with a blob in the center with whispy crêpe fingers creeping outward. 

To make it easier to get a thin, round crêpe, Pépin says to tilt the skillet and pour about 1/4 cup of batter in one corner. As soon as the batter goes in, swirl and tilt the skillet to cover the bottom of the pan completely. Pépin does this in one smooth motion, of course, but he also demonstrates the process a few more times, ensuring that you know how to do it. Thanks, chef!

5. Fix any holes.Pépin notes that the thin batter might leave you with a few holes in the crêpe, but all you need to do is pour a little batter in those areas as soon as you see them to patch that pancake right up.  

6. Time it right.You want the bottom of the crepe to be browned but not too brown. Pépin says that the goal is to have tiny lacy holes in the edge of the crêpe but we suspect that only comes with lots of practice. After about a minute the crêpe should be ready to flip. 

7. Give it a flip. Using a spatula (or your fingers, if you're Pépin), give the crêpe a quick flip and cook it for about 30 seconds on the second side. This side will be lighter than the first side, which is something to keep in mind when you fold up the pancakes. 

8. Mind the sides.As you cook them, transfer the crêpes to a large plate. To make the filling step easier, try to stack them on the plate with the less browned side facing up. If that doesn't happen, be sure to flip them before you add your fillings. 

9. Get to filling.Working with one crêpe at a time, add your fillings. In the video, Pépin spreads a bit of apricot jam in the center of the crêpes, but you can fill your pancakes with Nutella, a simple sprinkling of sugar and a squeeze of lemon or go in a savory direction with something like a bit of chicken and cheese or even some leftover fish. Pépin says that this recipe is great with sweet or savory fillings. 

10. Wrap things up.Once your filling is in the center of the crêpe, you can roll it up. Pépin demonstrates two methods. For the first, you fold the pancake in half and then in half again, creating a rounded triangle. For the second, Pépin gently rolls up the crêpe but he uses more of a folding motion so you end up with a flat roll instead of a tightly wrapped tube. 

And this is when putting the filling on the lighter side of the crêpe makes sense. If the filling is spread on the lighter side of the crêpe, the browned side ends up on the outside, which makes for a better presentation. 

It's an "easy, inexpensive dessert fit for a king," says Pépin at the end of the video. And, per usual, he's 100% correct. 

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