Crepes are often an intimidating treat to make, but practice, a good pan, and a smooth batter will help you reach your culinary goals.

There are several potential culprits of clumpy crepe badder. Contact of cold wet ingredients like milk and eggs with melted butter can cause re-solidification of fat into small pellets. To avoid this, we add warm water as a wet ingredient, slightly increasing the average temperature of the liquid mixture. Adding clumpy dry ingredients is another potential issue we avoid by prior whisking of flour, salt, and granulated sugar together. Of course, the issue of lumps greatly lessens when using a blender, which is the easier method (and the one I recommend)! I used a nutribullet with 4 cup capacity.

Make sure you have a trustworthy pan for this recipe, and don’t be afraid to grease it with a little extra butter—it will make your crepes taste even better. I err on the side of a “well-cooked” crepe because it is less likely to tear when you flip it. Enjoy a few snacks (mess-up crepes) before you get into a perfect pan-heat/crepe-texture rhythm. 

Ingredients:

Crepes:

½ cup milk of choice

½ cup warm water

4 tablespoons melted butter

4 eggs

½ teaspoon vanilla

1 cup white flour (can sub other flour types if you have dietary restrictions)

3 tablespoons granulated sugar

¼ teaspoon salt (a generous pinch will do)

1-2 tablespoons extra melted butter.

Filling:

1 pint whipping cream

Powdered sugar to taste

Raspberry jam

Matcha powder to taste

Optional toppings:

Berries

Sweetened condensed milk drizzle

Instructions:

1. Easy method: combine all ingredients in a blender and whirr until smooth. Low equipment method: in one bowl, whisk dry ingredients together. In another bowl, whisk wet ingredients together. Slowly add dry ingredients to wet ingredients, and continue whisking until smooth.
2. Heat a crepe pan or trustworthy nonstick/other favorite pan to medium heat. To test the heat, flick wet fingertips over the pan– water droplets should make noises and begin to dance when they make contact with the hot surface. Brush with a bit of extra melted butter.
3. Pour about 1/3 cup of batter onto the pan and rotate the pan slowly in a circle to spread the crepe. Any large holes can be filled in with additional smaller pours of batter, followed by additional pan rotation. Keep in mind that most of your crepes will be in the middle of the cake, so it is ok if they aren’t perfect! I focus on making round edges look nice for aesthetic purposes, but the middle of the crepe doesn’t matter as much (eg: a crepe that is accidentally torn in the middle is still completely usable).
4. Slide spatula around the edges of the crepe to loosen it from the pan. After a minute or two, when the bottom of the crepe is clearly cooked, flip and cook for an additional minute. Stack cooked crepes on a plate and leave to cool while you make the whipped cream filling.
5. Whip cream and powdered sugar until soft peaks form. Add matcha powder if desired.
6. Place a crepe on a serving plate. Add a generous dollop of whipped cream and spread to coat. Stack another crepe on top, gently pressing down to create a level surface. If using raspberry jam, spread on the crepe before stacking on the cake. Repeat until all crepes are used.
7. To finish, sift matcha powder on the final crepe and add berries to top. Optional: add drizzle sweetened condensed milk too!