having made about 50 a few weeks back, I found that technique had a great
deal to do with good product.

Here's what I found doing those crepes -

I had to use a rather hot pan with good thermal mass ( my cruset skillet was
not heavy enough to give as good a product as my commercial-kitchen heavy
sauté pan or my old iron pan) -
although a gas range and a thin pan would likely work out in keeping the
heat up.

I had to be quicker than I initially thought
- once going, I hit the pan with a very fast light swipe of a cold butter
stick, I used a small steel dipper to lay on the batter and sometimes swill
it out round very quickly with the back of the dipper (turning the pan to
round it and thin it made it stick, oddly enough),

and about 15 seconds later I got my smooth wooden spatula under the
crepe edge, sliding the pan in the air a bit to free the crepe, and then I
flipped the crepe over in the pan with the spatula.
In about ten seconds, I firmly flipped the pan upside down over the plate
to put the crepe into the finished stack.

fwiw
"Martha" > wrote in message
ups.com...
> I'm looking for a breakfast crepe recipe and there seem to be a whole
> lot out there. Does anyone have a #1 favorite? I once ate some crepes
> made by a woman who I think had lived in France if I remember
> correctly, and they were simply delicious.
>