Griddles are the perfect tool for making pancakes, but how about French crepes? Are griddles good for these as well?
Well, they are. And I will teach you how to make the best French crepes on a Blackstone griddle.
Whether served as a savory or sweet dish, crepes are a crowd favorite and they are quick and easy to make. Let’s learn more about them!
Table of Contents
- Can You Make Crepes on a Blackstone Griddle?
- What Will You Need to Make Crepes?
- The ORIGINAL Crepe Spreader and Spatula Kit
- How to Make Crepes on a Griddle?
- Best Griddle Temperature for Making Crepes
- The Recipe
Can You Make Crepes on a Blackstone Griddle?
Yes, you absolutely can make crepes on a Blackstone griddle. The provides a large smooth cooking surface that works wonders for making crepes. All you need is the right ingredients and a little bit of practice to make thin delicious crepes.
If you’ve ever visited Paris, then you know what it is like to experience the deliciousness of a crepe made with love and care. And you have surely seen that the street vendors make them with crepe makers which are essentially just circular griddles with low sides.
Although these crepe makers are sold for home use, you don’t necessarily need one to make delicious crepes. Your Blackstone will work just as well.
What Will You Need to Make Crepes?
Apart from the ingredients and the griddle itself, you won’t need much. In fact, the only essential tool you will need is a crepe spreader.
A crepe spreader is just a T-shaped wooden tool that helps you spread the batter evenly across the griddle. Without a crepe spreader, the chances of achieving paper-thin circular crepes are fairly slim. Yes, you could try to spread the batter with a spatula but it is much easier to use a crepe spreader.
If you don’t have a crepe spreader, buy one. Seriously, it’s just 1 buck or even less in a dollar store.
If you cannot buy it in time, then consider using a pan to make the crepes. With a pan or skillet, you don’t really need a spreader as you can just lift the pan and tilt it so that the batter spreads across the whole surface.
Now, I know you wanted to cook the crepes on your griddle but you can just put the pan on the griddle. So, you are technically cooking them on the griddle, right?
Seriously though, just get the spreader.
In terms of ingredients, crepes are similar to US pancakes. You don’t however use a leavening agent as you want your crepes to be flat and thin.
Here’s what you will need:
- All-purpose flour – Before you ask, no you cannot use self-raising flour if you want to make French crepes. If were to use SR flour, you’d end up with UK-style pancakes instead. Not that there is anything wrong with them but we are making crepes here.
- Butter – Butter enhances flavor and helps the crepes to stay tender.
- Eggs – Eggs provide richness and flavor to the crepes. They also help to bind the other ingredients together and give the crepes structure. Some recipes call for IMO too many eggs and the crepes then end up tasting more like an omelet.
- Milk – Milk adds moisture to the crepe batter and makes the crepes tender. It also helps to create a smooth and thin batter which is essential for making crepes.
- Salt – Salt enhances the flavor of the crepes and balances out the sweetness.
- Sugar – Sugar adds sweetness and flavor to the crepes. You can very well omit the sugar, especially if you are planning on making savory crepes.
- Water – Water is optional. You can use it to substitute half of the milk if you want. I prefer using milk only for my crepes.
How to Make Crepes on a Griddle?
We’ve already covered the ingredients so how do you actually make the crepes? Well, it’s easy.
In a mixing bowl, mix the dry ingredients. It’s best to sift the flour to get rid of any lumps.
In another larger bowl, whisk together the eggs, melted butter, and milk.
Once done, gradually start adding the dry mixture to the wet mixture and keep whisking until you get a smooth batter that is slightly runny. You can use an ordinary wire whisk or even a fork if you don’t have one. Or you can go the fancy route and use a blender.
If you feel like the mixture is too thick, add some more milk or if the opposite is true, add some more flour.
Let the batter rest for at least 30 minutes to allow the gluten in the flour to relax. During this time, preheat your griddle over medium heat.
Apply a small amount of butter onto the griddle. This will prevent the batter from sticking. Oil can be used as well but butter just tastes better.
Ladle about a quarter cup of batter onto the griddle and use the crepe spreader to spread it into a thin and even layer. It’s easier when you go from the center outwards.
Cook the crepe for about one minute and check whether it’s lightly golden brown on the bottom side. If it is, then flip it over using a spatula. Some people prefer to simply flip the crepe using their fingers but be careful to not burn yourself.
Repeat with the remaining batter, stacking the cooked crepes on a plate.
Now comes the fun part – filling and topping your crepes! You can get creative with your fillings and use whatever ingredients you have on hand. For sweet crepes, try Nutella and banana, strawberries and whipped cream, or perhaps some maple syrup. For savory crepes, try ham and cheese, spinach and feta, or mushrooms and onions (both pre-cooked of course).
Overall, making crepes is a simple and enjoyable process that anyone can master with a little practice. Give it a try and impress your friends and family with this delicious and versatile dish!
Best Griddle Temperature for Making Crepes
The best temperature for making crepes is typically around 350°F to 375°F (175°C to 190°C) which is about medium heat on most griddles. This temperature allows the crepes to cook evenly and become golden brown without burning.
You don’t want the temperature too high because you wouldn’t have enough time to spread the batter into a thin and even layer. Lower temperatures are not that big of an issue because you can always cook the crepes for a bit longer. However, you won’t get that crispy edge that is so characteristic of classic crepes.
How to know the temperature of the griddle? Well, the only reliable way to check the temp is by using a thermometer. An infrared thermometer is one of the best griddle accessories you can buy. It will allow you to set the temperature of the griddle precisely so you can get perfect results every time. But as I said, crepes don’t require an exact temperature and you can still make them without a thermometer.
The cooking time is very short – about 1 minute per side and you are done. It varies a bit depending on how thinly you spread the batter but it should still be very short. You will know the side is done it’s slightly golden brown. The other side is usually done a bit quicker.
Blackstone Griddle Crepes
- 1 cup All-purpose flour
- 2 eggs
- 1 cup milk or 1/2 cup milk and 1/2 cup water
- 1/4 tsp salt
- 2 tbsp butter (melted)
- 1 tbsp sugar (can be omitted if making savory crepes)
- In a mixing bowl, mix the dry ingredients.
- In another larger bowl, whisk together the eggs, melted butter, and milk.
- Gradually start adding the dry mixture to the wet mixture and keep whisking until you get a smooth batter that is slightly runny.
- Let the batter rest in the fridge for at least 30 minutes.
- Preheat the griddle to medium heat.
- Mix the batter again if it's starting to separate.
- Apply a small amount of butter or oil onto the griddle.
- Ladle about a 1/4 cup of batter onto the griddle and use the crepe spreader to spread it into a thin and even layer.
- Cook the crepe for about one minute until lightly golden brown.
- Flip the crepe using a spatula, and cook for another minute.
- Repeat with the rest of the batter. If the crepes tend to stick to th griddle, apply butter to the cooking surface between each crepe.
Hope you are now ready to give making crepes a go! Remember the key is to spread the batter as thinly and evenly as possible a keep the cooking time to a minimum to avoid drying them up. The perfect crepes should be lightly golden brown on the outside with a soft and delicate texture and slightly crispy edges.
My crepe wrinkled when I flipped it over. What can I do?
It’s nothing to worry about. Use a spatula to flatten it again. Flipping crepes perfectly takes a bit of practice, so don’t be discouraged. You will get better over time.
What is the best way to get even thickness for my crepes?
The trick to making perfectly even crepes every time is to prepare batter that’s not too thick. Thinner batter will want to spread evenly on its own. Also, a crepe spreader is an invaluable tool to use when cooking crepes on a Blackstone griddle. Or any griddle, really.