Crepes made in a cast iron skillet (or any skillet)

This crepe recipe, made in a cast iron skillet or any other skillet, is the one we most often make in our home. 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 fruit, or toast them with some cheese and ham, they always taste delicious.

I’ve made this recipe so many times in different skillets, and they always turn out perfect.

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. The hot milk with butter makes the batter extra smooth and silky, so don’t skip that step. 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.

Milk. It adds flavor and the right viscosity.

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: In a saucepan, add the milk, butter, sugar, and salt. Over medium heat, warm the milk until the butter is melted, whisking occasionally. Remove from heat right before it starts to boil.

Step 2: Whisk the eggs. Pour in the hot milk while whisking.

Step 3: Add the flour. Whisk until smooth. Lastly, whisk in the vanilla extract.

Step 5: 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 also grease the skillet with some butter.

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Let’s connect!

I would love to connect with you! Let me know if you try this recipe, and please leave a star review ⭐️⭐️⭐️⭐️⭐️ for others to see, which also helps people to find the recipe.

You can also tag me on Instagram, I would love to see your creations. Pin this recipe to your Pinterest board so you can always find it, and follow me there for more recipes like this.