How to make Crêpes! Like a Pro Chef!
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- Опубліковано 7 лют 2025
- We are going to make some Crêpes today! La meilleure recette de crêpes
This French pancake recipe is easy and quick
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Crêpe recipe:
Servings 4 - 5
-250g / 8.8oz flour
-4 eggs
-500ml / 17 oz milk
-50g / 4 tbsp butter
-2 tbsp sugar
-Pinch of salt
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To make the Crêpes
1. Put the flour in a bowl with the salt and sugar.
2. Make a well in the middle and pour in the eggs. Start mixing gently. When the mixture becomes thick, add the cold milk little by little.
3. When all the milk is mixed, the batter should be fairly fluid. If it seems too thick, add a little milk. Then add the cooled melted butter, and mix well. Pass through a sieve to remove any lumps.
4. Cook the crêpes in a hot pan (as a precaution, lightly butter if your pan is not non-stick). Pour a small ladle of batter into the pan, and swirl to distribute the batter over the entire surface. Place on the heat and when the edge of the crepe turns light brown, it's time to turn it over. Let it cook for about a minute on this side and the pancake is ready.
5. To fold, spread the Chocolate on one side of the crêpe and fold it in half and again in half from the top down to make a triangle. Pour more chocolate on top and dust with some powdered sugar
Tip, If you let the mixture rest for a few hours it will allow the flour to hydrate and if you allow it rest outside it can develop a slight fermentation as Paul Bocuse said.
Hope you guys enjoy this! My Cooking Course: james-makinson-s-school.teachable.com/
Thank you chef! These are one thing I haven’t made yet. I even purchased a crepe pan lol! Great inspiration!
When it comes to cooking, is there any alternative to using Sugar (or any variants of it like Honey etc)? I tend to avoid adding Sugar(s) in my diet where possible which kinda feels very limiting when so many recipes call for it or just say 'use honey instead' etc 🥲
Very nice. Saying "add/put whatever you want on it" leads to many questionable TIK TOK videos. I watched quite a few of your reaction videos and that phrase often leads to disaster 😅
You are so well educated and mannered. 🤗 You talk so calmly, it's actually relaxing. Never thought I could enjoy watching and listening to a recipe video, but you are the exception 👌🏻
Nice to see you cooking again, James. I’ve been wanting to make/try crepes Suzette for the longest time. Maybe I’ll actually do it this year. Hope springs eternal…
Hey Faux! Thank you! I have been wanting too, just had a bit of an accident so I can walk right now. I cant wait for spring! it has been very cold here!
Hope whatever it is that you recover soon.
@@ChefJamesMakinson oh I am sorry to hear. I wish you warm weather and wellness
@@fauxtaux thank you
I really like the presentation of this video! It’s got just enough meat to be entertaining but not so much fluff that it’s unhelpful as a recipe guide. This is a peak UA-cam recipe video imo.
Glad you enjoyed it!
I lived in Germany, on the border of France, for years. I have been making crepe for 20 years, and I use the same recipe for french crepe. For german Christmas crepe, less liquid as they thicker and slightly more spongy.
The ONLY thing I do differently is to add the butter in at a very slow drizzle so that it never congeals or clumps. If I had time to wait for the butter to cool at home it would matter less :). Yours looked delicious when finished!
Thanks for sharing!
one thing i've done and quite enjoyed is caramelizing some onions in butter, salt, and dill, rolling that up inside a crepe, chilling it and eating it cold.
My grandmother taught me how to make these when I was a kid and I make this all the time for my wife she loves it I do a few things differently but basically the same.
The recipe and method is like english pancakes we eat on shrove tuesday, pancake day. I used to like them with jam or golden syrup when I was a kid, served rolled up. Once a year mums make pancakes surrounded by kids eating them almost as quick as they are made and may even get a go at trying to flip them and catch them in the pan to turn them over. People try to flip them as high as they can for show and end up hitting the ceiling or missing the pan, I just do a quick wrist flip and it rolls itself over without leaving the pan, I just make sure the edges aren't stuck with the spatula first. Grown up pancake topping was lemon juice with a sprinkle of sugar but after watching this I'm making chocolate pancakes next time with some proper dark dark chocolate
You look much more comfortable and confident cooking than reacting, which is a I given I think, good video!
I appreciate that!
You are one of the only "pro reacts" youtubers I can tolerate, and have enjoyed watching your videos for some time. This was the first instructional video I have watched and you knock it out of the park, simple, to the point, genuinely educational.
Awesome thank you!
I really like you, man. A lot of chefs I see can be too loud, boisterous, condescending, etc... but you're very calm and down to earth. I appreciate that.
Thank you!
Well-mannered, moderate people are vastly underrated.
A recipe video which isn't titled "THE BEST CREPES YOULL EVER EAT" Or "I EAT THIS NEARLY EVERYDAY" gets my click. Great video and recipe easy to follow and clear :)
Also for any fellow vegans, simply omitting the eggs and using an oat milk (or you're preference) and a non-dairy butter works great. I also like to replace some of the flour (maybe 1/5) with a bit of ground almonds for a subtle nutty flavour :)
I come from Hungary and we are not really famous for our deserts like any other eastern european countries. Our "pancakes" (Crepes) are really similar to this but we add sparkling water to it. I like it more than the original recipe, it makes it more light and it's more difficult to make. But i guess you can have more for the same price. Great video btw
Genuine Maple Syrup (not that breakfast table stuff), powered sugar and banana slices. Crepe heaven.
A good tip is to let the batter sit in the frigde for half an hour, the bubbles disappear and you get a smoother crepe.
Emmental gratin crèpes, stuffed with ham, mushrooms and béchamel (mornay sauce is better !), a true classic of French cuisine.
Nice job chef !
sounds good! :) Thank you!
Ooh this sounds great!
@@ChefJamesMakinson It's a specialty from Picardie, the "Ficelle picarde". Crêpes stuffed with ham and cheese, baked in a bechamel sauce with grilled cheese toping. Usually emmental.
Oooh. New video. I would go for the sweet one. My adult daughter LOOOOVES chocolate crepes. Thank you for another great video
Love it! Can’t wait to give these a try. We always grew up eating “German pancakes” - the exact opposite of a thin crepe lol! And these days I’m typically eating Dosa, the South Indian lentil crepes. Speaking of, would love more stories from your time working with the Indian chef as you’ve mentioned in some past videos/other Indian recipes. Love it as always!
Thank you! :)
what what what? german pancakes are thick? never heard of that and im living 37 years in germany..... my both grandmas doing it the same way like him, thin awesome pancakes. and when we had leftover, that's a mushave, we had a great " flädlesuppe" at the next day. so we get a soup with stripes of pancakes. love it. 👌
@@AnteFuerst Hah wow that sounds incredible! Full disclosure, I put "german pancakes" in quotes because I kind of doubt they truly are authentic! You make them in a 13x9 pan in the oven, you use 6 eggs, 1C flour, and 1C milk (some salt, vanilla, butter) and then they puff up like crazy over 20 minutes. That's what I mean by thick! Would love to try the thin kind you're talking about.
What the heck, you're not kidding when you said this was easier than pancakes.
Thanks Chef. Straightforward, informative, and a good watch.
thank you!
Takes me back to my childhood, my mom used to make a version of canneloni (sp?), she'd make crepes, put a little cooked ground beef in them, roll it up and drizzle some gravy over the top served with mashed potatoes. 😋 thank you for sharing this chef, I could never get the crepes right trying to make it myself, Now I think I got it. 👍
That is awesome!
Thank You, James💕Lovely! I look forward to trying this when I have a day off. I don’t have a scale, so I will have to sift and measure the flour and do my best. 👍🥰
good luck! :)
I very much enjoy the great care you take in EACH step.
Glad to hear that!
Veгу siмilaг то blini тнат ше маке in Яussia 🥞 delicious 😋
Pro tip: adding a bit of zest from your favorite citrus into the batter will add a whole new dimension to the crepes. 😀
Thats my grandma’s recipe 😄
Awesome! I like how approachable your crepes are - I thought they were difficult to do
Thanks so much! 😊 no they are super easy!
Love crepes and learned them exactly like you did them here! Delicious!
Thanks for the recipe, I haven’t made crepes in a long time and this seemed easier than I remember. I just made crepes for my in-laws, who’ve never had them, just had to make some substitutions given what I had in the kitchen. I have a few extra for later, which I plan to serve with some homemade jaggery my in-laws brought
"It's a little cold"
Your honestly is amazing. And the fact that you just said "I don't have Nutella, so I'll make ganache from this chocolate bar I had" speaks everything of your skill.
Was just thinking about making crepes. Your technique will be used.
ganache is easy to make :)
This video’s fire. I’ve tried to make crepes before and the videos I’ve seen about doing it neglect the really important part of adding flour slowly and ensuring that there are no clumps! I really wish I had this reference the first time I was making crepes!
Good video. I like the two simple flavour options you went for.
What also worked when I was a student in university, when you made too many: Just put them on a plate in the fridge and cover in plastic wrap. For the next day: Use tomato paste, cheese and whatever else you want, roll tightly and bake them in the oven.
Now you have delicious kinda pizza rolls. Without wasting food.
Finally, an easy crepes recipe. Saved it. Will cook it for sure in the upcoming weekend
I just made crêpes yesterday ! filled with pinenuts, berry jam and pollen. I also like to make them super thin with strong flour and some powdered milk
We just called these pancakes in my house when I was growing up. My favorite filling is a small amount of American style sour cream and a sprinkle of brown sugar. My Swedish father would make them most Saturday mornings. I follow his recipe but I just put the milk, eggs, and salt in the blender, let the blender combine them and then I add the flour to the running blender. I omit the sugar and only add melted butter if I use low-fat milk. Sometimes I put avocado or cheese and salsa inside.
I love to make the edges super thin and little crunchy. Makes for an interesting texture when you fold them. Also Apricot or Greengage jam filling is amazing.
Seeing your tiny kitchen gives me flashbacks from when i lived in a tiny flat in England!
😂
love how you make a little fun of all the youtube-chefs with this taste test. very entertaining! crepes are a staple in my kitchen - the kids love it. i do them a little different, but i will give your version a shot!
😂
Greetings from Portugal! I love with gruyère and ham
nice! :)
Thanks chef, I know what to do to make my brother happy next weekend.
That's a great recipe! I'm going to make them on Sunday as it's my daughter's birthday! With chocolate for her and for myself and my other half with cheese curd, egg yolks, vanilla sugar and raisins, just like my Grandma used to make.
They are very popular in Poland, I make them every 2 weeks with fried apples, best combo ever
Thank you so much for the super easy recipe chef! I will surely try it!
My pleasure 😊
Great to see more recipes from you Chef James. It's also very cold right now here in Portugal.
Hope you enjoy
Thanks for this detailed video chef. Trying this out, looking forward on more recipes!
My pleasure!
I love using a well seasoned cast iron pancake pan. It gives the perfect browning.
I mainly make Swedish pancakes are similar to crêpes, but have less flour and are just a little thicker.
600ml milk
150g flour
3 eggs
.5tsp salt
1 tbsp butter
Combine like the crêpes instructions, but let sit 15mins before using the batter. It reduces the taste of flour.
Yes! One of my favourite breakfast things to have is crêpes with sobrasada, one sweet and savoury mix made in heaven!
Really good recipe. I always thought french dishes are too precise and very complex but surprisingly this is quite easier than i thought. Wow. Thanks 👍
My pleasure 😊
Those are some beautiful crêpes! Thank you for such a straightforward recipe.
Glad you like them!
I've been needing this exact video, man!
Thank you buddy!
In our Hungarian houshold we actually use water instead of milk and add sunflower oil in the batter instead of butter. We would sometimes add a bit of sugar to the batter but only if we make sweet ones and once you have more experience with making crepes, as I learned you can burn it very fast if there is sugar in it.
Loved the video!
interesting!
Crepes pros: really versatile and delicious
Crepes cons: the oily vapor after frying up a whole lot of them makes the floor slippery, confirmed.
My parents always make them in a few different ways: rolled up into long rolls (with jam) or folded into triangles/quarter of a circle (with sweet cheese mixture, kind of like for a cheesecake). Also used as base for croquettes, which I love - especially with sauerkraut, onions and fried up ground meat
As an American living in Spain, it's really fun seeing you use the same products I get at the Mercadona here in Alhaurín el Grande. Although I haven't seen the Hacendado crème fraîche at mine.
every Mercadona is a bit different!
Yay! New video! I can’t wait for more content!
Hope you enjoy!
I make amazing crepes (according to my wife and daughter). I do not add any sugar or butter to the mix, instead I add cinnamon.
I put more butter in the pan and, when the crepe is nearly ready, I add the ingredients (salty or sweet) to the crepe while it is in the pan to bring them to temperature. Especially if I add cheese, I want it to melt. Same for Nutella which, during fall/winter gets hard and difficult to spread.
Chef James thank you for the idea, perfect for my Saturday morning breakfast. excellent video.
You are very welcome! :)
Great video! I like making a sort of croque monsieur/madame crepe, because I'm weird and a glutton. haha. But man, does it hit the spot when you are hungry. The bechamel prevents the crepes from overcooking while it gets broiled on top. Very filling meal.
You can also add a bit of sparkling water or plain water it will make the final product tender and also more composition
What a coincidence! We made pancakes/crêpes (in our own regional Flemish way, so slightly different recipe) for my birthday, just the day before this was uploaded!
Also i would like to remind people that Nutella is in principle a (very sugary) hazelnut spread and is very different from actual chocolate spreads. It's a bit of a pet peeve for me.
I was able to buy a 100% hazelnut paste in a reform shop, and it cost 8 euro for one jar.
Done. Easy, delicious dish. Thanks for sharing. I will add that to my spreadsheet :)
This is what we call pancakes where I live. You can even skip the butter and it's still great. The ratios of rest of the ingredients is very similar. I do 2 eggs, 300 ml milk, and 130 g flour, and that gives me ~6 pieces. Some people even add some carbonated water, but I haven't tried it.
I add the flour into the liquid though, not the other way around as you did in the video. I mix the eggs and milk, and then slowly add flour little by little while stirring vigorously to prevent lumps.
A good and simple savory variant is to roll them with ham and cheese stuffing, bread them, and fry them (on low heat so outside doesn't burn before the inside is warm). I make a batch of those and freeze them. You can fry them directly out of the freezer too. Quick and simple for when I want a hot meal, but I'm too lazy to cook anything.
Also, baked crepes with minced walnuts + cream filling is one of my favorites.
@D Anemon Yes
Thank you for sharing this recipe. Its been a while since you made your last cooking video. I enjoy your reaction videos but I hope you also make more of this in the future. Good to see you work in the kitchen. This is a good recipe and thank you for the tips.
Thank you such much,I needed this recipe to make galletes with cheese and ham,tha salty version of crepes!.Thank you!
You are so welcome!
Actually if you use regular white flour and milk, you're not gonna end up with the traditionnal galette. You gotta use water, optionally beer, and most importantly buckwheat (also known as black wheat) flour.
Else you're going to end up with crepes instead of galettes. Not that it's a bad thing though, but if you're looking for the stuff they make in Brittany, you gotta do it this way.
@@Specoups oh ok,thanks much!!.As a matter of fact,I have buckwheat!.And water,great!
Got a flashback from the crêpes stand that is between Eiffel tower and Trocadero!
Nice quick recipe!! Thanks!!
Thanks!
Awesome and super simple !
Glad you like it!
There is also another kind of savoury crêpes we eat in France, made of buckwheat flour instead of (or sometimes with) the wheat flour. My favourite kind.
Awesome chef. I'm from the UK but been living in Alicante for past 4 years and while this specific video is not a Spanish dish, it is great to be able to follow and recreate so many of the Spanish dishes i've become accustomed to out here!
Thanks for the recipe
In Ukraine usually we do crapes with sweetened cottage cheese and serve them with sour cream and some jam. Tastes really good, just try!
😋
Nice video. I'm glad I been using the right recipe. 🥞
I love these, I will have to try them later on, your video made me hungry ;) I love your work, take care :)
Thanks so much! 😊
Thanks for the tips! Going to be my reference for when I want to try making this!
Hope you like it!
Although the recipe is a little different, this is basically what we in the Netherlands call pancakes.
I'll be trying this recipe tomorrow because it looks delicious and I'm getting hungry now.
It's 2am and I'm gonna search the fridge for good now 😁
It’s surprisingly easy!
Yes! More recipes! Keep up the great work James! You know I’ll be trying that smoked salmon crepe.
Crepes for manicotti is great. That's how it's made in my house. But little to no browning.
Back to cooking... Love it!!
James - I know many people like cake, and pancakes, but I'm not one of them. Crepes however, I am very fond of. I make them basically just as you do, but I don't have a 'recipe', and I just sort of wing it, so they can be slightly inconsistent, batch to batch.
I like your recipe, and I'm going to copy it down and use it, as your crepes seem exactly what I would consider perfect. I never saw the folded into triangle approach until I watched some YT vids, of street food, in the past few years, where large crepes are treated basically just as you do. I've always rolled them up before, but I'm gonna try folded now, as well.
What I like about crepes is that they don't 'fill you up', allowing for more of, and more varied fillings, than pancakes do. I've even made a 'stuffed manicotti' type dish, using them, instead of the standard pasta tubes. I got that idea from Brad Leone, Bon Appetit, who learnt it from his father.
I wrote down the butter you were using as well (Mantequilla), but I don't recall ever seeing it in the NY area, altho I'll keep my eyes out for it. I'm assuming you are familiar with Kerry Gold butter, and I'm curious as to what you think of it and how it compares to the Mantequilla you are using.
We've had an explosion of small 'craft' type creameries in the States in recent years, and I'm always game to try a half pound of whatever, but so far, Kerry Gold, is the best butter I've ever tasted. I always buy 'unsalted' as it just taste better, more 'dairy fresh' flavor and I can always add salt, if needed, as you pointed out.
I do have access now and then to some various European butters, many that are cultured, but the supply is inconsistent. Any recommendations you have of fine butters, I'd be glad to hear.
Anyway, excellent vid, and thanks.
i hope you like them! Mantequilla is butter in Spanish
I will try to make this for sure, a very detail and easy to follow video. Goodjob as always!
Thank you!
Thank you for the recipe, looks yummy, simple and easy
You can also put various alcohols inside. For example, in France, we sometimes pour some stronger and flavorful alcohols in the batter just for the taste. We use rum, calvados, amaretto, cognac...
To make the crêpes lighter and with a nice and subtle flavor of yeast, we sometimes use beer alongside milk. It works wonderfully and provides a better texture overall.
yes do taste good! :)
Little tip: if you feel like eating crêpes but don't have many ingredients, you can actually replace milk by water and omit the butter. I've noticed that apart from the color difference, it's virtually impossible to taste the difference between milk crêpes and water crêpes
I never used butter in crepes. Note than when you use water instead of milk they tend to be softer and harder to flip. I flip them with the pan not the spatula (flex😁)
@@minime7375 hahaha, also when using water you need to be careful: if you wait for the crêpe to get color, you'll end up burning it because they stay very white even when ready to be flipped :D
Down in Balkans, grandmas suggest using sparkling water 👀 Crêpes do seem to be softer when using it
Also, you can make it with whey. Or mix kefir and hot water and add baking soda, they will be with bunch of little holes and thin. Baked milk will add creamy and caramelly taste.
@@desisomino Or beer, that's even better than sparkling water.
As a person who hasn't grown up eating crepes on the reg, I've only ever had them as a form of desert. It's interesting to know that you can have them savory!
Fun to watch. I usually learn something from watching how do it. Perhaps a small adjustment to my technique or something to try. I've yet to make savory crepes.
I've only made blintzes or blini. Mostly blini. For blini, its half wheat and half buckwheat flours. Fold them in quarters with a bit of smoked salmon and a dollop of Smetana. If doing caviar, then folded and a dollop of Smetana and a dollop of caviar.
So much I would love to cook at the soup kitchen but can't. Instead I invite folks over and have plenty of food.
blinis are fun to make! and great for canopies!
@@ChefJamesMakinson several years ago I learned about blinis from Russian neighbors. It's done as a crepe instead of the small pancake. I also learned how to make Smetana instead of using creme fraiche or what is considered to be sour creme in America. Home cook or chef, Russians have a specific way of doing things. Smetana in stroganoff is a total game changer.
Finally something sweet for my moody girl 🤣, thank you chef
My pleasure 😊
Nice to see a cooking video buddy! I have to make crepes a lot now at my new job. We use a flat top grill though for volume. I know people will hate on that but oh well. Great recipe here.... I prefer mine savory, but a good cheesecake filled one is always awesome! Nice job Buddy!
Thank you buddy! I hope you are feeling better! A flat top would be easier haha
This Pancake recipe is so Helpful and they are looking absolutely Amazing!😍🤤Tempting Recipe..... Nicely Prepared & Explained💓
Big Like 👍
I also add just bit of pure vanilla extract to the batter. Then, maple syrup on top when done and bacon on the side
Magnificent looking Crepes Chef you make it all look so easy!
Thanks so much!
Always love a good Nutella crepe
They make a lot of crepe based recipes where my family's from (Abruzzo Italy). It's literally the same thing, they just call it scrippelle, but my grandmother makes so many delicious things with them, from soups to lasagnas to small snacks. You can sprinkle some cheese in them, wrap em with some meat. They're easy to make, but they have a little bit of a learning curve in the beggining.
Interesting!
my mother makes crepes when i was kid i would have them with with just butter and powdered sugar. she also make great homemade butter
In Argentina we have a classic dessert: milk caramel pancakes. Rather than a crepe, we make a "canelón", rolling the pancake over quite a bit portion of milk caramel. The most common topping is grated chocolate, but honey, cream, ice crem or even some Bailey liquor is also accepted. My mother used to add sparkling water to the crepe recipe, does it make the flavour or the texture any different? I don't actually notice the difference with or without it. Congratulations Chef!!
they sound very good! :)
It is « allowed » to add a few drops of alcool directly to the batter.
For the famous crepes suzette the garnish is orange liquor (grand marnier) + sugar. (short version)
Great video, James!! Last week I made crêpes with fig jam, I live in a region of México where fig trees grow everywhere and we always make jam with them. We also grow dates and olives and we also make a date paste that you can spread on the crêpes and they're also very good.
That sounds tasty!!! :)
Did you know that there are little wasps in figs?
@@PaulaBean Yeah but they're so little they're barely noticeable, especially when they're long dead and decomposed.
@@Specoups Isn't biology fascinating? 🤪
My grandmother and my mother taught me how to make pancakes in a slightly different way. We always measure the ingredients by eye. The most important thing is that the batter should be almost liquid. We use of course flour, eggs, sugar, salt, milk but milk goes with sparkling water 50/50. And we add sprinkle of oil to batter to keep it from sticking to a pan and don't use oil or butter separately to the pan because of that.
Looks so good
Hi James, thanks for your videos. Would you ever consider making a video on plating food?
Thank you! Yes I have thought about it.
We also make them in the Netherlands, albeit we make them slightly thicker (think the thickness of a tortilla). We call them 'pannenkoeken', which you could translate to 'pancake', but I think the better way to think of them is just as a thicker crepe.
interesting!
Love the recipe, the only culinary abomination is floppy crepes. Once your grandma rolls them, you will never get used to folded ones :)
Yay thanks!!!
I like to make lemon curd for my crepes