Crepes made in a cast iron skillet

Crepes made in a cast iron skillet are not only easy to make but also quicker compared to some other skillets. They don’t stick to the pan and end up being super soft and evenly cooked.

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Why you’ll love this recipe?

Crepes are such a versatile recipe. They can be eaten as a dessert but also as a savory meal for lunch or dinner. Spread some jam or honey, add some fruits, or toast them with some cheese and ham, they always taste delicious.

Since I made crepes in a cast iron skillet, I never used another type of pan. I was pleasantly surprised by how quickly they cook, and the texture is so much better. With some other pans, the crepes turn out somehow rubbery and the edges too crispy, while with the cast iron, you get evenly cooked crepes that are soft, light, and not rubbery.

You don’t even need to season the skillet after each crepe because they don’t stick to it. The only time you can add a bit of oil or butter is at the beginning when making the first one, and don’t worry if the first crepe doesn’t turn out well. This always happens.

Making the crepe batter is a breeze. Basically, all you need to do is whisk all the ingredients, or you can use a blender instead of a hand whisk. The addition of hot water makes the batter extra smooth and silky. The flavor of these crepes is so good that you can even eat them without any toppings. They are that good!

Ingredients notes

Flour. You can use all-purpose flour or bread flour.

Butter. It adds flavor and richness to the batter, plus it prevents the crepes from sticking to the pan.

Hot water. Ensure the water is very hot when adding it to the batter. The hot water makes the crepes lighter and more delicate.

Vanilla extract. Adds extra flavor.

Eggs. They act as a binder and add richness and flavor to the crepes: more eggs = more flavor.

How to make crepes in a cast iron skillet?

Note! For exact measurements and detailed directions, see the recipe card below.

Step 1: Whisk the eggs and sugar. Pour in the warm milk while whisking.

Step 2: Add the flour, salt, baking soda, and vanilla extract. Whisk until smooth, then pour in the hot water while whisking.

Step 3: Add the melted butter and hot water, and whisk once more until the batter is smooth.

Step 4: Using a ladle, scoop some of the batter and pour it into the hot cast iron skillet while tilting it to help spread the batter evenly. Cook until the edges and bottom can easily come off the pan and the bottom browns lightly. Transfer to a dish and cover with a kitchen towel to keep the crepes warm.

Additions and substitutions

Make chocolate crepes by substituting 20-30 grams of flour with cacao powder. You can add poppy seeds to the batter for an extra nutty flavor or even sesame seeds. For another level of flavor, you can brown the butter, but make sure to use 20-30 grams more to compensate for the amount lost during browning.

If you’re in the mood for savory crepes, consider adding herbs or spices like curry, spicy seasoning, or herbes de Provence.

In terms of crepe inclusions, the options are endless, but here are some examples:

• Sweet crepes: honey and chopped walnuts; honey and feta; nut butter and chopped fruits; jam; chocolate spread; pastry cream with fruits or jam, etc.
• Savory crepes: cheese (mozzarella, cheddar, feta, provolone, blue); cheese and ham or crispy bacon; scrambled eggs; sautéed veggies with or without cheese, etc.

Storage and reheating

Store the crepes at room temperature for a day covered with a lid or plastic bag. Refrigerate well covered for up to 3 days. To reheat the crepes, place one at a time on a hot skillet for a few seconds on each side until warm.

You can make the crepe batter the night before and refrigerate it until the morning. This will give the batter time to hydrate. Although I suggest holding on to the hot water and adding it right before making the crepes. Whisk the batter very well before scooping.

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