Crepes and crepe pan 3549

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Forget 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 that they are best when the batter is prepared ahead of time and allowed to sit for a few hours.

The bubbles on top is one of the pancake things you have to forget. You don't use baking powder in crepes and won't be getting the bubbles.

I usually use a small cast iron pan for my crepes. I have a crepe pan and a crepe maker (add that to list of useless kitchen items) and when I make crepes I usually use the crepe pan and the small frying pan.

Yes, if you have the money and storage space. But a good frying pan will do the job just as well.

It shouldn't matter. There is quite a bit of butter in crepes and you should have the pan greasy enough that sticking is not an issue.

What I do when I make crepes is to prepare the batter ahead of time and let it sit. I heat up the pans, brush them with melted butter and start cooking. I use a standard measure for each crepe, pour the batter into the middle of the pan and swirl it around to the edges, or as round as possible. Then I do start the other one. By the time that is done it is time to flip the first crepe, wait a moment and flip the second one, then remove the first. It doesn't take long to cook them.

I set the hot crepes on a cloth to absorb some moisture while they cool off. Once they have cooled a bit you can start stacking them. I stick a piece of waxed paper between each on so they don't stick together. They can be stored in the fridge for a few days or frozen.