Even the best crepe makers can run into trouble from time to time. If your crepes are sticking, tearing, or turning out uneven, don’t worry—these common crepe problems are easy to fix with a few simple tips. Whether you’re a home cook or a commercial user, this guide will help you troubleshoot and perfect your crepe-making process.

Crepes Are Sticking to the Plate

Possible Causes:

• The crepe maker is not properly seasoned.
• The plate is not hot enough.
• Insufficient oil or poor-quality batter.

Fix:

• Re-season your cast iron plate if needed.
• Ensure the plate is preheated to 200–220°C.
• Use a small amount of oil between crepes and wipe excess with a paper towel.

Crepes Are Tearing When Flipped

Possible Causes:

• Batter is too thin.
• Flipping too early.
• Using the wrong spatula.

Fix:

• Let the crepe cook for at least 1–2 minutes before flipping.
• Use a wide, flat spatula for gentle lifting.
• Adjust the batter consistency if it’s too watery.

Crepes Are Too Thick or Uneven

Possible Causes:

• Not using a crepe spreader.
• Batter not poured or spread evenly.

Fix:

• Use a T-shaped crepe spreader and practise your swirling motion.
• Pour the batter in the centre and work outwards quickly.
• Let the batter rest before use to help it spread smoothly.

Crepes Are Pale or Undercooked

Possible Causes:

• Temperature too low.
• Not cooking long enough.

Fix:

• Preheat your plate to the correct temperature.
• Wait until the edges are golden and slightly lifting before flipping.

Crepes Have Bubbles or Holes

Possible Causes:

• Batter is too airy or improperly rested.
• Plate not seasoned.

Fix:

• Let the batter rest for 20–30 minutes before use.
• Season the plate correctly to create a smooth surface.
• Avoid over-whisking the batter.

Crepes Are Dry or Brittle

Possible Causes:

• Overcooked or cooked at too high a temperature.
• Batter has too little fat.

Fix:

• Lower the temperature slightly.
• Add a bit more melted butter or oil to the batter.

Crepe Batter Is Lumpy

Possible Causes:

• Ingredients not mixed properly.
• Batter not rested.

Fix:

• Use a blender or fine whisk for a smooth mix.
• Strain the batter through a sieve if needed.
• Let the batter rest so flour fully hydrates.

Top Tips for Better Crepes

• Always use a well-seasoned plate (especially for cast iron models).
• Rest your batter for at least 30 minutes.
• Don’t over-oil the plate—too much oil can cause uneven cooking.
• Clean your plate regularly with a crepe spatula or abrasive stone.
• Practise makes perfect—especially with a crepe spreader!

Crepe-making is a craft that gets better with time and experience. By troubleshooting these common issues and following the tips above, you’ll be well on your way to perfect crepes every time.