Vermicular | Homemade Crepes

Homemade Crepes

Tailored for: Vermicular Frying Pan 24cm Deep / 26cm / 28cm
Oven-Safe Skillet 24cm Deep / 26cm / 28cm
Cooking Time
8 min

Batter (Makes 4 crepes)
50 g cake flour (or all-purpose flour)
1 large egg, beaten
1 teaspoon granulated sugar
1 pinch kosher salt
½ cup (100 ml) milk
1 ½ tablespoons (20 g) unsalted butter

1 teaspoon vegetable oil x4

  1. In a saucepan, melt butter over low heat while gently swirling the pan. Once browned, remove from heat and let cool.

  2. In a medium bowl, combine flour, egg, sugar and salt to make Batter. Whisk until smooth, add the browned butter and mix well until incorporated. Gradually whisk in milk, strain and let rest for at least an hour.

  3. Preheat the pan over medium-high heat for about 90 seconds. Add in 1 teaspoon of oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn off heat.

  4. Once the smoke begins to clear, wipe off excess oil and ladle ¼ of the batter into the pan and spread evenly. Turn the heat back on to low heat and cook for about 1 minute. Once the batter starts to peel away from the edge of the pan, turn off the heat. Gently flip, let it cook over residual heat for 1 minute and remove from the pan. Repeat with remaining batter.

  • Lightly mix the batter immediately before cooking as the flour in the batter will sink to the bottom of the bowl while resting.

  • Cooking on a gas cooktop is recommended for this recipe. As the sides of the pan do not heat up as well on an induction stove, the edges of the batter may not harden, making it difficult to flip.

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Musui–Kamado with the Vermicular Cookbook.

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