Get the Recipe: Chicken-Spinach Crepes with Mushroom Cream Sauce Step 3: Cook Your Crepe Depending on the size of your pan, add the batter to the middle of the pan. Lift the pan, tilt, and rotate ...

Since crepes are made by working in batches, it’s common to reheat them before serving. To reheat, stack the crepes on a microwave-safe plate and reheat on HIGH for 10 seconds.

To make about 6 large crêpes, Pépin uses 1/3 cup flour, 1 egg, 1/2 cup milk, a dash of salt and "a bigger dash" of sugar. You'll also need a generous tablespoon of butter.

By L.V. Anderson, SlateMarch 17, 2014 81650425-b415-47c6-9e75-52b6b365d13a ...

To make the crepes, heat a 6- to 7-inch nonstick pan, pour a little melted butter in it and pour about a third cup of the crepe batter. Whisk it around so it covers the pan, let it cook for a ...

The dough recipe uses buckwheat flour, salt, eggs and water. It dates back to World War II Britons had few supplies. "It's something that I think reflects a little bit on the culture of Brittany.

Crepes are easy to make ahead of time, which means they're a great option for entertaining guests. You can cook them in advance, wrap them up, and keep them in the refrigerator for 24-48 hours.