Richard Grausman

Making Crepes

Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  1. Tilt the crêpe pan slightly and ladle approximately 2 tablespoons of batter into the pan where the sides and bottom meet.

  1. Turn the pan in a circular motion to spread the batter evenly.

  1. When the edges of the crêpe begin to brown, flip it.

    © 2011 All rights reserved. Published by Workman Publishing.