They came out perfect! I used a half of a ladle for each crepe, poured it into the side of the pan and tilted it. For those who like theirs crisp, I used a lid. I also tipped it onto a plate then put it back in the pan to brown the opposite side. Personally I like mine golden. It's extremely important to put about 1/2 a tablespoon of butter on the pan for each crepe so they slid right out. I sprinkled cinnamon/sugar on some, put ricotta cheese and blueberries on others and rolled them up. Scrumptious! My ancestors wold be proud!
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They came out perfect! I used a half of a ladle for each crepe, poured it into the side of the...