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Making crêpes
Appears in
Published 2000
A crêpe pan makes crêpe-making much easier, especially if you keep it just for this.
Over medium heat, melt some clarified butter or oil in a 15-17 cm (6-7 inch) heavy-based or non-stick pan. When a haze forms, pour out any excess butter.
Stir the batter well and pour into the pan from a ladle or jug, starting in the centre and swirling the pan to create a thin coating. Tip out any excess.
Cook for 1 minute until bubbles appear, the batter sets and the edges are brown. Carefully loosen and lift the edges with a palette knife. Turn and cook for 30 seconds until golden. Remove from the pan and repeat.
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