Very good recipe. I added a little more sugar and 1/3 water to thin them some more. I found it worked best on low-medium heat and you should use a lot of butter, or if using cooking spray a quick respray after every crepe.. maybe my pan was just not having a good nonstick day though. The first few crepes are always terrible looking, but after getting the hang of it they turn out fine :) 3 tablespoons of batter isn't enough though, I suppose it depends on the size of your pan. I use around 1/4 batter of what would cover the pan and swirl it, when I was working at a crepe hut we had these FANTASTIC things.. like frying pans but without edges that you could just lie the crepe on and then with this stick thing we sortof, smoothed them around so they made circles. It's hard to describe because I can't remember the proper crepe terminology.. I would let the batter sit for an hour or so (it ends up working better) definitely if you are using regular flour, if you are using gluten free flour there is no need.. and with crepes, the thinner the better. At the very least, the edges should look like lace. EDIT: AMAZING if left overnight and had cold for breakfast, mmm!
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Very good recipe. I added a little more sugar and 1/3 water to thin them some more. I found it...