Duff Goldman's Upside Down Pan Hack For Perfect Crepes

Crepes are notoriously tricky to make. With such a thin batter and nearly transparent consistency that threatens to be overcooked or torn apart at any moment, these delicate sweet or savory treats need extra care. That means expertly spreading the batter across the pan as evenly as possible, flipping it at just the right moment, and keeping the whole thing intact throughout the process.

So whether preparing classic French Crepes Suzette or savory Poblano Crepes, even professional bakers and chefs — like Charm City Cakes owner and TV personality Duff Goldman — rely on some go-to tips and tricks to ensure success. The best part of Goldman's favorite crepe hack? He picked it up from a 12-year-old kid.

While judging an episode of his Food Network show "Kids Baking Championship," Goldman saw a young contestant do something genius to make the perfect crepe: He flipped the entire frying pan upside down in the batter.

The upside down method for crepe-making

On an episode during Season 8 of "Kids Baking Championship," contestant Reggie Strom surprised Duff Goldman with his innovative crepe-making method in which he took the underside of a sauté pan, dipped it into crepe batter, and then placed the pan upside down and directly onto the burner to cook.

Although it might seem odd he would he make a crepe this way, rather than pour the batter directly into the sauté pan, there are a few reasons why this hack is worth mastering: It eliminates the need to carefully spread the batter out while also giving the crepe a nice curled shape. And it allows for the finished product's effortless sliding off of the pan. Best of all, it cooks the crepe much faster.

To execute this helpful trick at home, make sure to oil the bottom of your pan well (since a nonstick surface is crucial for crepe-flipping). You'll also want to prepare your batter in a big enough bowl so you can dip the entire bottom surface of the pan into it. All it should take is under a minute for the crepe to bubble and cook through fully. When ready, simply flip the pan over again and the cooked crepe should fall right off.

More pro tips for making great crepes

Since crepes are a tricky business, there's a lot that goes into turning out a successful final product. Before you even get to the clever upside-down-pan cooking hack, consider these pro tips when you make your next batch.

First, it's essential that the crepe batter is the right consistency and thickness; it should be thin, creamy, and uniform without any lumps. To achieve a smooth and silky batter, your best bet is to use a blender to mix the ingredients together. Another tip: While crepe batter calls for melted butter, you should also warm the milk. Heating the butter and milk together before adding the mix to the batter will amp up the flavor of the crepe, and make it less likely to stick to the pan since the fat in the butter has a chance to evenly distribute.

Last but not least: If you let the batter rest at room temperature for about 30 minutes — or better yet, use day-old crepe batter prepared ahead of time and kept in the fridge — you'll give the ingredients a chance to absorb and bond together, producing a soft, delicate, superior treat.