Step 3
COOKING THE CREPES: Preheat a 10-inch non-stick pan over medium heat. Brush a layer of butter on the heated pan. I used a silicone brush, but you can use a butter-soaked paper towel or cloth as well. Always mix the batter first, before you make each crepe. This is to make sure the batter is uniformly mixed. Pour 1/4 cup of the batter into the hot pan, and swirl to coat the bottom of the pan. Swirl and spread the batter along the edge of the pan first and then fill the middle with the remaining crepe batter. Make sure the batter is as evenly spread as possible. Place the pan back on the heat to let the crepe cook. For extra soft crepes - cook the crepes only until they are just set at the surface (about 30 seconds) and there's no browning on the edges. You can flip over the crepe gently, and cook for a few seconds on the other side (optional), or remove the crepe from pan and place it on a plate. For classic crepes - cook the crepes until the edges are starting to brown become a little crisp (about 40 seconds). Flip the crepes over and cook for a further 10 - 15 seconds on the other side until the crepes have caramelized spots. Repeat until all the batter is used up (remember to mix the batter each time). Stack the cooked crepes on a plate or wire rack.