Crepes with Sugar and Lemon

From Crepes and Croissants

Crepes with Sugar and Lemon

Why This Recipe Works

We determined that the success of our crêpe recipe relied on some crucial crêpe-cooking tricks. Heating the pan properly was essential to our recipe. If too hot, the batter set up before it evenly coated the surface. If too cool, the crêpe ...

Why This Recipe Works

We determined that the success of our crêpe recipe relied on some crucial crêpe-cooking tricks. Heating the pan properly was essential to our recipe. If too hot, the batter set up before it evenly coated the surface. If too cool, the crêpe was pale (read: bland) and too flimsy to flip without tearing. Using just enough of our crêpe recipe’s batter to coat the bottom of the pan was also important, as was the tilt-and-shake method that we employed to distribute it. To avoid singed fingertips, we loosened the crêpe with a rubber spatula before grasping its edge and nimbly turning it to the flip side to cook until spotty brown.

Watch the Full Episode

Crepes and CroissantsSeason 12, Ep. 1211

To learn how the French make their croissants so delicate and rich, we traveled to Paris. Then we came back to the test kitchen and used what we learned to develop our own foolproof recipe. We also in...