grilled crepes

How To Make Crepes On The Griddle

Crêpes are paper-thin French pancakes that are incredibly versatile. They can be made sweet or savory. Here’s how to make them on the griddle.

This Crepes recipe was made and written for SABER Grills by Chef Chris Koetke.

crepes with fruit

Crêpes are paper-thin French pancakes that are incredibly versatile. They are delicious in savory or sweet recipes. While traditional French crêpes are good, I personally believe that the following recipe is far superior. There are three reasons for this. First, they are not technically French crêpes, but actually a take off of Swedish pancakes. Thus, they are richer, softer, and more luxurious than French crêpes. Secondly, this is my step-grandfather’s recipe. I learned to make these crêpes when I was about 8 years old and have been making them ever since. My children also learned to make them when they were quite young. Thirdly, I have made this recipe for people all over the world and it never fails to make them smile.

crepes with maple syrup

You will notice that the amount of sugar in the recipe is variable. If you want to make a savory crêpe to stuff with cheese, ham, sautéed vegetables, or different meats or seafood, simply put in a small amount of sugar. If you want to serve these as breakfast or as a dessert along with fruit, honey, or simply some sugar, then add more sugar.

crepe batter

While crêpes are traditionally made in a small sauté pan, they also work great on the SABER® EZ Stainless Griddle. The reason is quite simple—the griddle’s surface is so smooth that it is perfect for making something as thin and delicate as crêpes. Also, the griddle gets hot enough to make crêpes successfully.

You will need a cake/icing spatula (or a silicon spatula which works, but takes more practice) to spread the crêpe batter on the griddle. Otherwise, the crêpes will be too thick. (Honestly ,even if they are too thick, they are still delicious. Just call them Swedish pancakes instead.) This is a great way to make a special outdoor breakfast or brunch—or really, any time of day. Eating hot crêpes outdoors with family and friends, it will be a memorable event.

making crepes on griddle


  • 3 eggs
  • 3/4 cup all-purpose flour
  • 3 Tablespoons sugar for sweet crepes or 1 teaspoon for savory
  • 1/4 teaspoon salt
  • 1 cup milk (whole milk is best)
  • 3 Tablespoons melted butter (Note: It is important that the butter is melted and allowed to cool, but still remain liquid)
  • Additional melted butter as needed for cooking crepes on the griddle


  • In a bowl, beat eggs until well mixed with a wire whisk.
  • Add flour, sugar and salt. Mix using the wire whisk just until the dry ingredients are incorporated. Be sure not to over mix as this will make for tough crêpes.
  • Add milk and mix to combine.
  • Add butter and mix until incorporated. Let rest for 15 minutes before using.
  • Pour a small amount of crêpe batter (1/4 cup or so is good to start) onto the griddle. Working quickly, use a cake spatula (ideally an off-set one) to spread the batter on the griddle so as to make a really thin crêpe. When browned on the first side, turn the crêpe over and finish cooking until lightly brown on the other side.
  • When cooked, remove the crêpe from the griddle and enjoy immediately while hot. For the subsequent crêpes, it is not necessary to butter the griddle each time.

grilled crepes

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