The traditional crepe pan is made of steel and has short, sloping sides and a long handle. With use, the steel becomes seasoned—like cast iron—and needs only the lightest oiling. There are several other types of pans that work well for making crepes: pans with a nonstick surface are probably the easiest to work with, but any pan of the right size with a well-seasoned surface, including aluminium omelet pans, will do the job. It is normal for the first few crepes of the batch to come out less than perfect. Once you find the right temperature for the pan and get the wrist action down, you’ll see a noticeable improvement in the results. As you get the knack of making crepes, you’ll be able to keep two pans going at once, cutting the time in half.
Recipe information
Yield
makes about 32 crepes
Ingredients
Preparation
Step 1
Whisk the eggs in a medium mixing bowl until blended. Pour in the milk, water, and club soda and stir together until blended. Add the sugar, lemon zest, and salt and blend well. Gradually sift the flour into the liquids, stirring constantly until the mixture is smooth. Stir in the melted butter. The batter will have the consistency of melted ice cream.
Step 2
Heat about 1 tablespoon of vegetable oil in an 8-inch crepe pan over medium-high heat, swirl the pan to coat it evenly with the oil, then pour off the excess. Holding the pan at a 45-degree angle, pour 3 tablespoons of the batter into the pan, allowing it to run down from the highest point. The secret to making thin, even crepes is to flex your wrist, distributing the batter over the entire bottom of the pan as quickly as possible before the batter has a chance to set.
Step 3
Return the pan to the heat, reduce the heat to moderate, and cook until the underside of the crepe is lacy and lightly browned, 30 to 40 seconds. Flip it over carefully with a spatula and cook the second side until it is lightly browned in spots, about 1 minute. Slide the crepe from the pan onto a large plate and repeat the process with the remaining batter, re-oiling the pan only as necessary and stacking the finished crepes one atop another. Crepes can be prepared up to a day in advance, covered tightly with plastic wrap, and stored in the refrigerator until needed.
