Stacked crepes
Mardi Gras or Fat Tuesday is just around the corner and that means celebrating with all things butter and dairy! Of course, this means everything crepes! Traditionally, crepes are fried on a cast iron pan, and if you’re intent on splurging on a French iron crepe pans (like this one from Le Creuset) you will not need butter or oil for frying the crepes. To season pan scrub it, heat on top of the stove over medium heat and when the pan is hot rub it with a light cooking oil. Allow to cool. Reheat and rub with oil twice more. The crepe pan is ready to use. It should only be wiped or rinsed clean after use, never scrubbed with soap or detergent.


If you’re in a time crunch, or don’t feel like investing in a particular pan for one particular dish, any other shallow frying pan with a heavy bottom will suffice. These pans will require a little butter or oil for frying the crepes.



  • 2 large eggs
  • 1/4 teaspoon salt
  • 1 cup unbleached all purpose flour
  • 1 1/4 cups (or more) milk (do not use low-fat or nonfat)
  • Melted butter


  1. Whisk eggs and salt in large bowl. Gradually whisk in flour, then 1 1/4 cups milk. Strain into medium bowl. Let stand 1 hour.
  2. If necessary, add more milk by tablespoonfuls to batter until it reaches the consistency of heavy whipping cream. Heat crepe pan over medium-high heat. If using Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.

Leave a comment

Comments will be approved before showing up.