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the only little "trick" beside temperature control is in my experience to keep the batter a little more liquid, after all you can fry an egg in an oiled pan what sticks is the flour, so i used less of it and it worked. And i did have a good thick cast iron pan which makes it easier with the temperature i think, if you use a thin alluminium pan on gas fire i ...


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Crepes were made long before teflon was invented. I use a quality steel pan and non stick spray. I reapply the spray every 3rd or 4th crepe to avoid sticking. Everything else is temperature control. If your temps are too high then the crepes will toast and burn before they set on top. If the temp is too low then they are more prone to sticking. It takes ...



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