Copper Crepe Pans

There’s no need to be scared by a little crepe, yet many people are afraid of making these thin foods. The intimidating factor can be how thin they are, but it is actually not very frightening at all. Start with a pan that as been sprayed with cooking oil (this will only need to be done once as there should be sufficient oil after the first crepe is finished) and begin pouring batter slowly into the pan as you slowly tilt the pan and rotate to spread the batter around evenly.

Once the batter has been spread around evenly, place the pan back on the burner and allow it to cook until there is very little uncooked batter left on the top of the crepe. Run a spatula under the crepe until you are sure it is completely dislodged from the pan and then flip it over to cook on the other side for about twenty seconds. If you are using a copper crepe pan, you can be certain that the crepe will cook evenly around the entire crepe because of copper’s excellent ability to conduct heat evenly.