Making Lacy Crepes

Thin, rich batter is essential for French-style fine crêpes. The pan must be hot enough to set the batter quickly, but not too hot so as to brown it before the crêpe is firmly set. It is usually difficult to achieve an ideal temperature for cooking the first crêpe, which tends to brown before it is firm enough to turn without breaking.

1. Heat a little clarified butter or oil in a pan and pour off the excess. Hold the pan at an angle and pour in a little batter.

   

2. Tilt and Swivel the pan as you pour to coat the base thinly and evenly with the batter.

   

3. When the crêpe is pale 1 gold underneath, use a palette knife to loosen and turn it. Shake the pan to settle the crêpe.

   

4. Cook until golden on the second side. Turn on to parchment. Interleave crêpes with baking parchment to prevent sticking.