Shrove Tuesday (also known as Pancake Day) is the perfect excuse to master the art of thin, golden crepes. Whether you love yours with lemon and sugar or piled high with chocolate spread and berries, getting the texture right comes down to a few simple techniques.

Here are our top tips for making perfect crepes at home, with the kind of smooth batter and even cooking that makes all the difference.

1. Your crepe batter should be thinner than cake batter

Crepes need a fluid batter, not a thick mixture like cake batter.

Aim for the texture of single cream. A batter that’s too thick will lead to crepes that feel heavy, doughy, and unevenly cooked.

Top tip: Add milk 1 tablespoon at a time until the batter pours easily and spreads quickly in the pan.

🥞 Why it matters: 🥞

Thin batter spreads fast

Crepes cook evenly

You get that classic delicate, light texture

2. Rest the batter for at least 20 to 30 minutes

Resting your batter might feel like an optional step, but it makes a noticeable difference to the final result.

Letting it sit allows the flour to fully absorb the liquid and gives the gluten time to relax, which helps your crepes stay soft and flexible.

🥞 Why resting helps: 🥞

Batter becomes smoother

Crepes cook more evenly

They are less likely to tear

Texture improves dramatically

You can rest crepe batter for up to 2 hours at room temperature.

3. Control your heat carefully (medium is best)

One of the biggest mistakes people make on Pancake Day is cooking crepes on heat that’s too high.

High heat can cause uneven browning and leave you with crepes that burn in patches while still being undercooked in the middle.

For best results, keep your hob on medium heat.

🥞 The pan should be hot enough that: 🥞

The batter sizzles lightly

The crepe cooks steadily

You get an even golden finish

Adjust your heat after your first crepe, as the first one is often a tester.

4. Use less butter (or oil) than you think

It’s easy to assume more butter means better pancakes, but too much fat can actually fry the crepe instead of cooking it properly.

Instead, lightly grease the pan once, then wipe away excess with kitchen paper.

You should barely be able to see any fat on the surface.

🥞 Best approach: 🥞

Grease lightly

Wipe away excess

Only add more if the crepes start sticking

Adding a small amount of melted butter into the batter can also help improve flavour and texture.

5. Move fast when pouring and swirling

Crepe batter sets quickly, so speed matters.

Once you pour the batter into the pan, immediately tilt and swirl the pan in a circular motion to spread the batter into a thin, even layer.

If you wait even a few seconds, you can end up with thick patches that don’t cook properly.

🥞 For the best crepes: 🥞

Pour quickly

Swirl immediately

Aim for a thin, even layer across the whole pan

Ready to flip?

Whether you're making classic lemon and sugar crepes or trying something more adventurous this Pancake Day, these tips will help you get beautifully thin, golden crepes every time. Don’t forget to check out our Pancake Day post and follow us on Instagram for more inspiration! 🎉

🥣 Looking for recipe inspiration? Check out the Easy French Crepe Recipe plus much more from our 2025 sponsor KitchenAid 🥣

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