Appears in Cook's Illustrated May/June 2011
These thin French pancakes have a reputation for being temperamental divas demanding pampered batter, a specialized pan, and supremely delicate handling. Oh, really?
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 ...