| Thin, crispy and golden; making the perfect crepe is an | | | | depend on the specific taste of each person, the most |
| art in itself. After having tasted authentic crepes from | | | | important aspect of the recipe is its texture. So, for a |
| the streets of Paris or in any good crepe restaurants, it | | | | more golden crepe you will use one or even two more |
| can be disappointing to try to duplicate the same | | | | eggs, but this will mean that less milk will be required. |
| magical taste at home. Even though the recipe might | | | | The ending texture should be runny enough to be |
| seem easy to follow, the ending product is usually too | | | | spread throughout the entire pan or griddle, with one |
| thick, too runny or with a dull taste. | | | | medium ladle. This part will require some trial and error, |
| Combining the right recipe with the right tool is the | | | | but luckily you can always add more flour to make it |
| ubiquitous problem in the process of crepe making. | | | | thicker or more milk to make it more liquid. |
| And having grown up in France, I have had my fair | | | | As for the tool to use, the more traditional way is to |
| share of failures before I started to master, not only | | | | use a pan to be able to flip the crepes. But for the |
| the recipe, but also the cooking of the crepes. And we | | | | best results, choosing an electric crepe maker is a |
| will see that both are crucial for best results. | | | | better solution. You can use the wooden spreader in |
| First of all, the recipe needs to have the right amount | | | | order to imitate the professionals and make sure that |
| of each ingredient in order to turn out with the right | | | | the crepe is as thin as desired. Also, the temperature is |
| texture. Most of the recipes will require flour, salt, milk | | | | ideal and constant to make sure that the crepe is |
| and eggs. Even though the amount of eggs will | | | | cooked evenly. |