In a northwest region of France in the 13th century, it is believed that a housewife mistakenly dripped thin porridge on a hot flat iron cooktop in the fireplace, creating a thin, crispy pancake, or crepe. Today we know and love crepes for the unique and delicious breakfast and dessert options. 

Crepes are made of essentially the same ingredients as pancakes, but without a leavening agent such as baking soda or baking powder. The pastry is iconic for its thin and flat consistency that allows chefs to indulge in their creativity as they transform the versatile pastry.   

Crepe Makers 

Crepe makers make it quick and easy to prepare a large number of crepes very quickly. There are other options for preparing crepes, but these units offer convenience that other cooking options do not. Crepe makers are available in several configurations including differing power types, sizes, construction materials, temperature ranges, and other additional features. However, most units will feature a cast iron, flat top cooking surface that heats up quickly and evenly to provide a crispy, consistent bake. The cast-iron surface is also non-stick once it is seasoned.  

The units are powered by either gas or electricity and then controlled by adjustable thermostats depending on your recipe and the consistency of your batter.  

Preparation: Seasoning the Cooking Surface 

  • Use a steel wool cloth and detergent to wash the surface of the crepe maker 
  • Turn the heat to about 570 degrees Fahrenheit 
  • Wait until the unit is heated to temperature 
  • Pour a tablespoon of corn or peanut oil appropriate for frying in the center of the surface 
  • Use a cotton cloth or paper towel to spread the oil evenly and let cook for 5 – 10 minutes until the surface appears dry** 
  • Repeat 8 times, decreasing the amount of oil used each time until the surface is a deep amber color 

**Do not use synthetic materials because they will adhere to the surface! 

Step 1: Heating 

  • Power on the unit in a well-ventilated area  
  • Adjust the thermostat to the desired temperature and wait until the unit indicates that it is heated 

Step 2: Baking 

  • Ladle batter into the center of the cooking surface 
  • Use the batter spreader in an outward spiral motion to evenly spread the batter to make the crepe as thin as possible 
  • Utilize the crepe spatula to easily flip and then remove the crepe once it is fully baked 

Step 3: Serve 

  • Use your delicious crepe to complete your dish 
  • Note that filling can be added while on the griddle or once it is removed, depending on the recipe being used! 

Crepe Recipes 

Explore all of the options offered by the crepe to add fun and exciting new options to your menu! We gathered a few delicious recipes to inspire your creativity as you explore your crepe maker. Breakfast, lunch, dinner, and dessert, the crepe really can do it all. 


  • 2 large eggs 
  • 3/4 cup milk 
  • 1/2 cup water 
  • 1 cup flour 
  • 3 tablespoons melted butter
  • In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours. 
  • Heat the crepe maker. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. 

Cook’s Note 

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture. *Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture. 


Yields: 17 to 22 crepes 

Berries and Cream Crepes 

From Like Mother, Like Daughter Blog 


For The Crepes: 

  • 1 cup flour 
  • 1/2 cup milk 
  • 1/2 cup water 
  • 3 eggs 
  • 2 TBS melted butter 
  • 1/2 tsp salt 
  • 2 TBS sugar 
  • 1 tsp vanilla 

For the Cream Filling: 

  • 1 cup heavy whipping cream 
  • 8 oz cream cheese 
  • 1 cup sugar 
  • 1 tsp vanilla extract 

For the Berry Sauce: 

  • 2 cups mixed berries I used boysenberries, sliced strawberries, raspberries and blueberries 
  • 1/2 cup sugar 
  • 1 TBS cornstarch


  1. Add all the ingredients for your crepes to a blender. Cover. 
  2. Blend on low speed until everything is mixed together well. 
  3. Place batter in an airtight container and place in fridge for at least one hour, up to overnight. 
  4. Whip your heavy cream in a large bowl until stiff peaks have formed. Set aside. 
  5. In another bowl, beat the cream cheese, with the sugar and vanilla extract until it is smooth. 
  6. Fold the whipped cream and cream cheese mixture together until smooth. Refrigerate until needed. 
  7. Mix together your berries, sugar and cornstarch. 
  8. Sauté your berries in a large skillet. Cook for a few minutes until the juices start to run and a saucy mixture is created. Set aside until needed. 
  9. Heat the crepe maker. 
  10. Pour about 1/4 cup batter onto the cooking surface and spread 
  11. Cook for 30 seconds to 1 minute till the edges start to crisp. 
  12. Flip over and cook for another 20-30 seconds. 
  13. Stack crepes and cover while you cook the remaining crepes. 
  14. Fill each crepe with about 1/4 cup cream cheese mixture, and 2 TBS berry sauce. 
  15. Roll up and serve. 


Yield: 12 Servings 

Lemon Sugar Dessert Crepes 

From Julia’s Album Blog 


  • 2 cups milk 
  • 11/3 cup flour 
  • 1 egg 
  • 1 tablespoon vegetable oil 
  • 1/2 teaspoon baking powder 
  • 2 tablespoons sugar 
  • Freshly squeezed lemon juice 
  • Additional sugar for topping 



  1. Mix all the ingredients for crepe batter in a large bowl and whisk the mixture until lumps dissolve 
  2. Heat the crepe maker 
  3. Ladle crepe batter onto the cooking surface and spread 
  4. Let this thin layer of crepe batter cook for 1, 2 or 3 minutes, depending on your crepe maker and temperature settings 
  5. After cooking the crepe batter on one side for 1 to 3 minutes, flip the crepe to the other side, and let it cook for another minute on the other side. This way, you cook each crepe 1-2 minutes on each side 
  6. Squeeze some lemon juice, then sprinkle with a little bit of sugar 
  7. Fold the crepe in half, then fold it one more time to form a triangle. Squeeze some more lemon juice and spring with more sugar 

Yield:  12 Servings 

Ham and Cheese Crepes 

From The Spruce Eats 


For the Crepes: 

  • 4 large eggs 
  • 11/2 cups milk 
  • 1 cup all-purpose flour 
  • 4 tablespoons butter (melted) 
  • 1/2 teaspoon salt 

For the Filling: 

  • 11/2 cups Cheddar cheese (shredded) 
  • 12 slices ham (cooked, thinly sliced) 
  • 2 tablespoons green onion (finely chopped) 
  • 1/2 teaspoon salt 
  • 1/8 teaspoon pepper 
  • 1/2 cup sour cream 
  • 1/2 teaspoon prepared mustard 
  • 1/3 cup bread crumbs 
  • 3 tablespoons butter (melted) 



  • In a blender, process the eggs with milk. Add the flour, 4 tablespoons of melted butter, and 1/2 teaspoon of salt. Blend until the batter is smooth. Pour into a container, cover, and let stand for 1 hour or refrigerate for up to 12 hours. 
  • Heat the crepe maker and pour about 3 to 4 tablespoons of batter (depending on how thin you would like them to be) into the pan and spread 
  • Cook the crepe until the bottom is light brown; flip it over to cook the other side. With a spatula, remove the crepe from the pan. Lightly grease the pan and repeat until there is no more batter. As you remove the crepes from the pan, stack them on a plate and cover them with a clean kitchen towel until all are cooked. 
  • Heat the oven to 350 degrees Fahrenheit. Sprinkle each crepe with 2 tablespoons of shredded cheese; top each with a ham slice.  
  • In a small bowl, combine the onion, 1/2 teaspoon of salt, pepper, sour cream and mustard; mix well. Spread about 1 tablespoon of the sour cream mixture over ham. Roll up and arrange in 9-by-13-by-2-inch baking pan. Combine 3 tablespoons of melted butter and breadcrumbs; sprinkle over crepes and cover pan loosely with foil. 
  • Bake in the preheated oven for 15 to 20 minutes, or until cheese is melted. Serve crepes immediately. 


Yield: 6 Servings 

Close Bitnami banner