How to Make a Crêpe with Jodi Liano

Published on Wednesday, June 9, 2010, by Leslie Jonath and Blake Smith / Edit Post

How to Make a Crêpe with Jodi Liano

By Leslie Jonath and Blake Smith

Author and Tante Marie teacher Jodi Liano helps cooks avoid a crêpe’s worst fate: gloppy, lumpy batter poured thickly into a regular old frying pan. Liano’s crêpes are thin, light, and topped simply with butter, lemon, and sugar. For a full recipe, click here.

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POST A COMMENT |5 Comments

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  • my family, irish-french canadian-american, have been making crepes for ??100 yrs...it's the ratio of the mixture. No blender or rest is necessary, that's sort of pompous. A fork is completely acceptable. A bit of lumps, are actually absorbed IF the mixture is right...oooh la la! This one makes me *question* other, YOU"RE DOING IT ALL WRONG.

  • I agree with everything except the blender necessity. My family has been making "blinchiki", (the Russian name for crepes) for years. As I child, we used the hand held rotary whisk and later a whisk. Believe me, It is good enough to make terrific crepes. I gladly make them for our visitng relatives from France and there is always lots of praise for the thin, lightness. I like to saute apple...+READ

    I agree with everything except the blender necessity. My family has been making "blinchiki", (the Russian name for crepes) for years. As I child, we used the hand held rotary whisk and later a whisk. Believe me, It is good enough to make terrific crepes. I gladly make them for our visitng relatives from France and there is always lots of praise for the thin, lightness. I like to saute apple slices and/or pears with a little cinnamon sugar and fill the crepe with the fruit, fold and hit it with powdered sugar on top.-COLLAPSE

  • I make mine with a Mexican comal. perfect for crepes and tortillas alike. and pancakes too.

  • You 'mericans call em "Crape"? O.o

  • AAugh! NO Blender, unwanted foam/bubbles! A submersible maybe.

    30min rest, marginal; overnight: good, 2-3 days in the fridge, Perfecto! 4-6 days, eh, rubbery.
    (resting overnight also allows clumps to soften and merge with a minor stirring.)

    A level pan is essential, which is not always easy with a well used non-stick pan.

    A smooth iron skillet will work if you know how to treat the surface....+READ

    AAugh! NO Blender, unwanted foam/bubbles! A submersible maybe.

    30min rest, marginal; overnight: good, 2-3 days in the fridge, Perfecto! 4-6 days, eh, rubbery.
    (resting overnight also allows clumps to soften and merge with a minor stirring.)

    A level pan is essential, which is not always easy with a well used non-stick pan.

    A smooth iron skillet will work if you know how to treat the surface. (A hidden skill of chef masters). An iron skillet might be cumbersome to lift and tilt when spreading the batter, though. And forget about pouring off the excess, eyeball your pour carefully and quickly.

    I classify Non-stick pans in the disposable category, a non-green item. Once they warp, scratch or peel, it becomes instant land-fill. Do not recycle, repair, donate, or degrade. If the teflon don't get you the aluminum will.-COLLAPSE