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 The
correct pan is essential when making crepes. Crepe or
omelet pans work best because their sides are flared. But, any skillet
with shallow, angled sides will do. Straight-sided pans will also
work, but are not preferred.
A
high-quality pan coated with a DuPont non-stick
is the logical surface to choose when making crepes, and in most
instances no oil or cooking spray is needed.
Pan
sizes will vary according to your recipe, usually
between six and eight inches is good, so that the crepes are easier
to flip.
Always
heat your skillet first over medium-high heat. Sprinkle
a few droplets of water on the surface, and as soon as the water
skates around the pan, pour in the batter.
Always
keep crepes separated by waxed paper immediately
after they leave the pan to prevent them from sticking to each other.
Fortunately,
crepes freeze well. You can transfer them with
the waxed paper to freezer bags where they will keep for as long
as three months. You can also make them a few days in advance and
store them in the refrigerator. When ready to use, remove plastic
and paper and heat in a warm oven.
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