Go Back
–+ servings
Two crepes folded on a plate with a jam on top and a side of more crepes and jam.

Crepes made in a cast iron skillet

No ratings yet
AuthorMilena M
Crepes made in a cast iron skillet are not only easy to make but also quicker compared to some other skillets, and it's better for your health. They don't stick to the pan and end up being super soft and evenly cooked.
Print Recipe Pin Recipe
Prep Time7 minutes
Cook Time15 minutes
Servings17 crepes

Ingredients
  

  • 75 grams melted butter, ⅓ cup
  • 480 grams milk, 2 cups
  • 4 eggs
  • 3 tablespoons sugar, 36 grams
  • 260 grams all-purpose flour, 2 cups
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract, or 1/2-1 teaspoon vanilla paste
  • 150 ml boiling water, ⅔ cup

Instructions

  1. Melt the butter and warm the milk. Set aside.
    75 grams melted butter, 480 grams milk
  2. In a large bowl, whisk the eggs and sugar.
    4 eggs, 3 tablespoons sugar
  3. Pour the warm milk over the eggs while whisking.
  4. Add the flour, salt, and vanilla extract, and whisk vigorously using a balloon whisk until you have a smooth batter.
    260 grams all-purpose flour, ½ teaspoon salt, 2 teaspoons vanilla extract
  5. Boil the water.
    150 ml boiling water
  6. Pour in the melted butter and boiling water over the batter, and whisk again until smooth. Alternatively, you can mix all the ingredients in a blender.
  7. Preheat a 10-inch (26 cm) cast iron skillet on medium heat.
  8. Using a ladle, pour some of the batter, about ¼-⅓ cup, onto the skillet and swirl to evenly coat the bottom. Cook until small holes form on the surface and it starts to brown on the bottom, flip, and cook for 30-60 more seconds until golden. (If the crepes are browning too fast, turn down the heat a bit, or if they are browning too slow, turn it up a notch.)
  9. Place the cooked crepes on a plate and cover with a clean kitchen towel to keep them warm.
  10. Serve with your favorite spread or toppings and enjoy.

Notes

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. 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 (mozzarela, cheddar, feta, provolone, blue); cheese and ham or crispy bacon; scrambled eggs; sautéed veggies with or without cheese, etc.
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. I suggest holding on to the hot water and adding it right before making the crepes. Whisk the batter very well before scooping.