Dessert Crepes

Preparation info

  • Difficulty


  • Makes

    a Dozen


Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

You will need a 6- to 7-inch seasoned French crepe pan, small omelet pan, or nonstick frying pan.


  • 1 cup sifted all-purpose flour
  • 1 tablespoon confectioners’ sugar
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 4 tablespoons melted butter
  • 1 tablespoon cold butter


To make the batter, put the flour, confectioners’ sugar, and salt in a bowl and mix. Add the eggs and mix well until fully incorporated. Then stir in the milk, ½ cup at a time, until the mixture becomes a smooth batter. Stir in the melted butter and let the batter sit for 1 hour before making the crepes.

To make the crepes, put a 6- to 7-inch crepe pan over medium heat for a minute, then add a small piece of the remaining cold butter. When the butter is melted and sizzling, pour in 3 tablespoons of batter. Lift the pan up and quickly tilt it in all directions to spread the batter all over the bottom of the pan in a thin film. Pour any batter that does not adhere in 3 to 4 seconds back into the bowl of uncooked batter.

Put the pan back on the heat for 1 minute, moving it around the flame or burner to get even cooking. Bang the pan on the burner to loosen the crepe and lift the edge of the crepe with a spatula or your fingers. As soon as you see nut-colored browning on the bottom of the crepe, turn it over either by flipping with the spatula or by dumping it out onto a plate and then picking it up to put it back in the pan. Cook on the second side for 30 seconds.

Put the cooked crepe on a plate and continue cooking the rest of the batter. Stack the cooked crepes on top of one another; they can be made several hours in advance and reheated for serving.