Crêpe Batter

Good crêpe pans are made of heavy iron. They differ from omelet pans only in that the sides are lower and more oblique; in their absence, small omelet pans will serve.

Like all flour-based batters or doughs, crêpe batter is usually left to relax, losing the elasticity that is developed to an extent relative to the length and violence of its beating; but the nature of crêpes—the simplicity and the rapidity of their preparation, their usefulness as an elegant mean