crepes in an 8" non stick pan. (You can use larger but the
smaller crepes are easier to manage). Add a small bit of butter
to help the first crepe along. For best results wait till pan is heated
evenly (you have to assume that the first one will not survive intact.)
Use a 1/3 c measure and till it about 1/2 to 2/3 of the way full.
pour into pan and tilt pan in several directions so that the batter is
very thin but coats the whole bottom of the pan evenly. Cook
until the top is no longer wet and turn. To turn the crepe use a
flat wooden spatulas to loosen the edges of one side and then use your fingers to gently grasp and turn the crepe and cook the other side.
Place the cooked crepes on a plate separated by wax paper.
When all crepes are completed cover with towel while preparing the
Can be refrigerated or frozen (not tested).
Makes 12+ crepes.