Get cooking | It’s completely unnecessary to run out and buy one of those special crepe pans you sometimes see in fancy cookware shops. Any old nonstick skillet or well-seasoned cast-iron skillet will work just fine for making crepes. You’ll have an easier time making perfect crepes using a small skillet, at least when you’re first starting out – my preference is an 8" cast-iron skillet with a 7" base, but anything between 8" and 10" in diameter is good. Before you start cooking your crepes, spray or brush on a very, very thin coat of canola oil to cover the bottom of the pan. You don’t want a visible layer of oil; the idea is to get the pan greased up just enough that the crepes won’t stick.

Stoves vary considerably from model to model, so you’ll have to do a bit of experimenting to find the perfect temperature. On my old gas range, I turn the heat to medium-high, which is a good starting point if you haven’t a clue how hot or cool your stove runs. Let the pan heat up for two minutes or so, then lift the pan by the handle (use a mitt if you’re using a cast-iron skillet) and hold it at a slant. As you pour in a small amount of batter – I use a scant quarter-cup for my 8" pan – swirl the pan around to spread the batter evenly across the bottom. If the pan is properly heated, the crepe should begin to set right away. Fill in any holes in your crepe with a drop of batter from a spoon. Once the crepe is set (two to three minutes tops), gently loosen the edges of the crepe with a spatula. At that point, I use my fingers to quickly flip the crepe over, but you can use the spatula if don’t want to chance burning your delicate little digits. Gently press the flipped crepe down on the pan, and cook for another 30 seconds or so. The finished crepe will be a light golden color (whiter if you’ve left out the sugar) and flexible.

step 1: pour batter step 2: swirl batter step 3: loosen + peel  step 4: flip and press

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