How to Spin Crepes like a Pro

Spinning a crepe or using the batter spreader to form the perfectly sized and evenly thin crepe is an experience you won’t soon forget.

 

This is what initially inspired our family to create the CrepePro in the first place!

 

There we were, sitting in Paris, absolutely mesmerized watching the local creperies making their crepes and thinking that we had to try that ourselves.

 

If you have been to France, then you know what we are talking about.

 

When you spin your first crepe, it will be like you were transported to the very streets of France about to dive into your fresh Nutella crepe. 

 

Maybe that is a little dramatic, but it doesn’t matter because you are about to have the time of your life making these crepes! 

 

So let’s get started.

 

Now that your CrepePro has been properly seasoned (if you haven’t seasoned your pan yet then click on this link How to Season Your CrepePro) 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 or using the crepe spreader can seem somewhat intimidating at first, but with a little practice, your family and friends will think you were raised in Paris!

 

Four key factors will help you as you begin to spin your first crepes using the crepe batter spreader.

 

 

  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 cooking and then reducing 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 evaporates, the pan is too hot, and the temperature should be reduced.

 

We will occasionally add ice cubes to the pan to cool it off when we find temperatures too high.

 

When you initially pour the batter, you will want a light sizzle that will indicate that the 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’s consistency.

 

 

3. Spinning Technique

The goal when spinning crepes is to evenly distribute the batter across the pan to cook those beautiful, thin, golden crepes perfectly.

 

The most effective way to spin 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 up and down and twisting 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 upon the spreader and cause your crepes to tear. 

 

You can clean the batter spreader by wiping it with a rag, rinsing it with water, or as they do it in France, submerging the spreader in water and letting it soak in between crepes.

 

Spinning crepes 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 a small potato (the size of red potato is perfect). You will then dip the potato in your cooking oil and spread it over the pan.

 

An important item to note is that adding too much oil can leave a sticky residue on your pan.

 

We have found that the best practice is to oil your pan before the first crepe, and usually, that is enough for the rest of your batch of crepes.

 

If you find that the crepes are starting to stick, feel free to add a little more oil, but you shouldn’t add oil between each crepe.

 

Conclusion

Now that you have become a master at spreading or spinning crepes, as we like to say, you’re ready to take on anything! 

 

We hope that this guide was helpful and don’t forget to post your first crepe made on Instagram and be sure to tag us @crepe_pro

 

That is a moment you will want to remember, and trust us when we say that few things make us happier than seeing you making your first crepes on the CrepePro!

 

Happy “Crepe” ing! 

Now that your pan is seasoned and you have just made the crepes of a lifetime, it’s time to learn how to clean your pan! 

 

We will see you at the next one! How to Clean Your CrepePro

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