This recipe is great. I picked it because of another review by a chef that instructed using butter instead of oil in the batter so that the crepes carmelize. Additionally this review mentioned that sifting(therby aerating the flour)'is a must and the pan should be hot. All tips right on the money. A big thank you to the person with these tips. While this is a great recipe, not specifying either weight or sifting for the flour used will make for very mixed results.
A couple of my own tips:
- I used a stainless steel pan, heated it up to medium hot(water sizzles but pan is not smoking). Getting the right pan is tricky. Use Pam for the first one and for further crepes only as necesary.
- Use a pan you can actually pick up to roll while spreading the batter. Be prepared to roll the pan as you pour the batter. I found that pouring the batter towards the edge of the pan away from you is best and tilt the pan towards you when you pour - this makes the crepe thinner and more even.
- Keep some water next to you when making the crepes. You may need to thin the batter to get to the crepes right. Add water a tablespoon at a time. Before you pour the batter into the pan, mix the batter each time - it will thicken at the bottom.
Lastly, don't bother with the multi-step mixing process - just put all ingredients in a bowl and mix with a whisk.
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This recipe is great. I picked it because of another review by a chef that instructed using...