-- thin crepe ahead, so
You have good advice from the others in this thread; however, I will add that you certainly don't have to flip a crepe over and lightly brown the second side. You don't. If you get the burner temperature adjusted appropriately, you can watch and tell when the batter is dull (rather than shiny) and "set" - there might be a few pseudo "bubbles" that tell you so. Just slide the crepe out. I wouldn't serve a crepe with only one browned side open-faced, but I certainly wouldn't hesitate to serve it rolled up or folded with a filling inside.
A pan without sharply vertical sides is best - one of the slope-sided non-stick (fairly heave - I have a T-Fal one and a Revere-Ware one) 7 or 8" is best.
Do NOT buy a specialized "crepe" pan - I've heard horror stories about trying to use those and a non-stick skillet is multi-purpose and works just as well, if not better.
Crepes and crepe pan 3549Forget most of what you know about pancake making. Crepes are different. There are dozens maybe thousands of recipes, but what they have in common is...
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(I stack the finished ones in paper towel if I'm using them right away. I only use waxed paper if I'm going to store them in the fridge or freezer before filling. I make crepes a couple times a month.)
