Making Crepes

French chefs use a special well-seasoned pan (see box) to make wafer-thin crepes, but you can use a non-stick frying pan. Don’t worry if the first few crepes tear or stick. There are many elements to get right: the temperature of the pan, the temperature and amount of butter, and the consistency and amount of batter.

1. Put a knob of butter in the pan and heat over a moderate heat until foaming. Pour off the excess melted butter into a bowl, then pour in a small ladleful of batter, starting in the centre of the pan.

   

2. Tilt the pan to swirl the batter over the base and reach the edges, adding more batter if necessary.

   

3. Cook for about 1 minute until golden underneath and bubbles appear. Loosen and turn with a palette knife.

   

4. Cook the second side for 30 seconds-1 minute, then turn the crêpe out, first side facing down.