How To Make a Crepe

Transform your kitchen into a Parisian crêperie with Escoffier Online’s Chef Susie. In this free pastry class learn how to make crepe batter and cook the crepes to a perfect golden brown color. Master the technique of filling and rolling a crepe with chocolate mousse. Enjoy our free recipe blow!

Crepe Recipe:



3 whole eggs

3 egg yolks

9 oz. milk

6 oz. water

3 oz. sugar

7 oz. all-purpose flour

2 ½ oc. melted butter


  1. Sift the flour and set aside.
  2. Whisk the eggs together. Add the milk and then the water.  Whisk in the sugar and then the flour 1/3 at a time. Whisk in the melted butter and set the mixture aside for 1 hour before using.
  3. Use a crepe pan or a non- stick pan. Butter the pan and pour the crepe batter in the pan and swirl it around until the pan is coated. Cook the crepe until it is set and a light brown color. Turn the crepe over and cook until light brown and remove from the pan.
  4. Fill the crepe with desired filling and fold or roll the crepe and serve with the appropriate sauce or warm fruit compote.



Serves 10


12 oz. Chocolate

3 Eggs

2 oz. Sugar

2 cups Heavy Cream

2  Gelatine leaves

Preparation Steps:

  1. Melt the Chocolate
  2. Whisk the eggs and sugar au bain-marie to sabayon stage. Add the soaked gelatine for stability
  3. Fold the chocolate through and stir occasionally until cool
  4. Whisk the cream to medium peaks and fold into the mixture. Pour into a clean bowl, cover and allow to set in the fridge.

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