Damsel in dis Dress wrote:

> Michel Boucher >, if that's their real name, wrote:
>
>>Let's say today is the first day of the rest of your crêpe making :-)
>
> Thanks, Michel! I'm gaining more and more confidence with each post I
> read. Yours contains not only an actual recipe, but a lot of great tips.
> I *think* I have a spatula that'll do the trick. Time will tell.
>

I find it easier to use the narrow metal spatulas used for icing cakes than
the wider pancake-turner-type spatula.

If you're not comfortable with the ladle-the-right-amount-and-swirl-to-fill
technique, try this instead: After making your batter, pour it into a
pitcher and let it rest. When you're ready to make crepes, pour a generous
amount of batter into your pan, then pour from the pan back into the
pitcher, and put the pan back on the heat to cook the crepe. When the
crepe is mostly set, use a table knife to cut away the part that stuck to
the side of the pan when you poured back into the pitcher. This will give
you nicely round crepes, with plenty of scraps for either the cook or the
dogs to nibble on.

---jkb

--
"No sprinkles! For every sprinkle I find, I shall kill you!"
-- Stewie Griffin