How to Spin Crepes Like a Pro

How to Spin Crepes Like a Pro

Spinning Your First Crepe

This is the second article of three written to explain in detail a few of the most important features when using the CrepePro. If you are reading this article without having seasoned your pan then please go back and review that article before continuing. The other two articles can be found here.


How to Seaon Your CrepePro
How to Clean the CrepePro


Ok so now that your pan has been properly season and no more black or grayish color is appearing on the paper towel when you apply the oil, it is time to make your first crepe! Included in every kit is our crepe batter recipe which you can also find here on our website with this link.

Crepe Batter Recipe


Spinning a crepe can seem somewhat intimating at first but with a little practice your family and friends will think you were raised in Paris! There are a few key factors that will help you as begin to spin your first crepes.



1. Pan Temperature - This may be the most important factor when it comes to spinning crepes. If your pan is too hot the crepes will cook too quickly before you can spin them. If the pan is too cold then the batter will just stick to the pan and leave you with a mess! We generally preheat the pan on medium for a minute or two before we start to cook and then reduce the heat slightly. We recommend sprinkling a little water on before you start. The water should start to dance and sizzle before it evaporates. If the water immediately evaporated the pan is too hot and temperature should be reduced. We will occasionally add ice cubes to the pan to cool it off when we find temperatures to be too high. When you initially pour the batter, again you will want a light sizzle which will indicate that temperature is just right!


2. Batter Thickness– We find that the thicker the batter is, the better it will spin. Following the recipe provided should give you an ideal batter thickness. Allowing adequate time (roughly 30 minutes) for your batter to chill in the fridge will improve the batter consistency.



3. Spinning Technique – The goal when spinning crepes is to drag the batter across the full pan using the T-shaped batter spreader. This will be done as motion with your full arm, keeping your hand close to the surface. We occasionally see people trying to spin crepes by holding the spreader straight in the area and it twisting it their fingers. This method is not ideal and you will generally not create the quality of crepes you are looking for. Another important factor is to be sure that you properly clean the spreader after each use. If not, the crepe batter will build up on the spreader and cause your crepes to tear. This can be done by wiping the spreader with a rag or rinsing it with water in between crepes. Again this may take some practice but we promise that you will quickly get the hang of it!



4. Apply Oil to the Pan – We will typically just use a nonstick oil spray but butter will also work. You can also use an old French trick and stick half of a small potato (the size of red potato is perfect). You will then dip the potato in your cooking oil and spread over the pan. Typically oil only needs to be applied before the first crepe. After that you can just add more as needed but we generally don't apply too much more after the first application for the initial crepe.


As long as all of these steps are followed, you shouldn’t have any issues making immaculate and glorious crepes!