Learn how to make homemade crêpes with these totally doable tips and techniques.
Make sure you only use nonstick skillets, grease it with plenty of butter, and keep the pan over medium-high heat the whole time. Before pouring on the batter, flick a little water onto the pan’s surface; if it sizzles aggressively, you’re good to go. If it just kind of bubbles, turn up the heat.Crêpes are actually stronger than you think. If your crêpes are consistently turning out too thin and tearing, up your batter allotment from ⅓ cup to ½ cup.
To fill the crêpes, I like to spread the filling down the middle and roll them up like a little tube, sort of like an enchilada. You can also channel Parisian street vendors and smear your filling on one half of the crêpe, fold the other half onto it like you’re making a quesadilla, and then fold the whole thing one more time. This is especially convenient if you’re eating crêpes on the go.
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