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OPERATING INSTRUCTIONS
CREPE MAKING TIPS
Crepes are super easy to make, but a few tips help guarantee success.
•
Let crepe batter rest for at least 10 minutes to let air bubbles subside;
this will make crepes less likely to tear.
•
Batter should be as thick as heavy cream, not as thick as pancake
batter. Check just before cooking. If it feels too thick, thin out the
batter with a little milk.
•
When spreading batter, pull the spreader across the plate in an arc to
spread batter; do NOT push the batter or it may tear.
•
Gently spread the batter as the crepe begins to set to get an even
coating.
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Lift the edge of the crepe with fingertips to aid with flipping.
•
Wipe off the spreader occasionally between crepes.
•
Lightly oil the cooking plate between crepes to prevent sticking.
•
If using crepes right away, they can be stacked or overlapped on a
cooling rack.
•
If refrigerating or freezing crepes, stack them between sheets of wax
paper or parchment paper. Wrap well in plastic wrap before chilling.
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