In our experience, people quickly master the art of making crêpes. But if they have trouble, it is in one of four areas: not getting the pan hot enough, putting two much batter in the pan, not pouring the batter into the pan all at once, or turning the crêpe. Let’s look at these problems:
- The heating element should be on medium high. (Different stoves and different pans heat differently.) The crêpe should cook in just in a minute or so. You’ll know you have the heat right by the appearance of the crêpe—an even, golden brown. If it has a veined appearance, either the heat isn’t right or there is too much butter in the pan.
- The crêpe should be thin, not thick like a pancake. Two to four tablespoons is all the batter you need. We use a ladle and fill it to the same level each time for uniform crêpes.
- Pour the batter into the pan all at ounce, in the center of the pan. Immediately tilt the pan to allow the batter to flow to the edge and then continue to tilt and twist the pan so that the batter runs all around the edge. (It’s easier to do that to explain.) The objective is to cover the bottom of the pan before the batter begins to cook. (The reason that most recipes call for chilling the batter is to give you a few extra seconds to cover the pan before the batter begins to cook.)
- Turning the crêpe just takes a little experience. Slip a thin spatula or a pallet knife under the crêpe and lift so that it hangs like a wet towel. Then with a roll of your wrist, turn the crêpe uncooked side down into the crêpe pan. (Again, it’s easier to do than explain.)