Dessert Crepes

Good crepe technique can take a few tries. It helps to have an 8” non-stick pan but if you only have a regular 8” just make sure you’ve put in ample butter. After you have made your batter locate a ¼ cup to keep at the ready. Heat your pan over medium-high flame until good and hot and then add a pat of butter to prevent sticking (even with a non-stick pan). Pour approximately ¼ cup of batter into your pan and swirl it around until the batter has covered the entire bottom of the pan. The crepes will cook quickly – you should turn them in less than a minute. Cook the other side for another 20 seconds or so and then slide the crepe off the pan onto a plate. Be prepared to mangle the first two crepes until you get the swirl technique down but mangled crepes taste just as good as perfect ones.

Once you have your rhythm and timing down, test your pan to see if the crepe moves easily and if it does, go ahead and try a chefy-style flip using just the pan to turn the crepe over (Pro tip: firmly holding the handle, use a forward-up motion).

This crepe recipe was adapted by Laura Sorkin from The Way to Cook by Julia Child, Knopf, 1989. 


  • 1 cup flour
  • 2 large whole egg, plus 2 egg yolks
  • 1/2 cup milk
  • 1/2 cup water
  • 3 Tbsp melted butter
  • 2 Tbsp rum or bourbon
  • 2 Tbsp sugar
  • Pinch of salt
  • Runamok Maple Syrup


  1. Combine all ingredients in a bowl. Let rest for ten minutes
  2. Proceed with technique described above
  3. When you have a stack of finished crepes, you can wrap them in foil and keep them warm in a 200 degree oven
  4. When ready to eat, lay them on a plate and drizzle with Runamok Maple Syrup.  Roll up the crepes and enjoy!

Recipe and photo reprinted with the permission of Laura Sorkin and Runamok Maple

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