Crepe Tips

Follow any crepe batter recipe you want. I tend to add a little spice here and there that isn't called for but would be well suited to the filling.

Try warming up the butter and milk in a sauce pan on low heat, then slowly pour the warm mix into the cold eggs (this is a process we call tempering).

When your batter is ready to go to the pan for cooking -- make sure to use a non-stick pan, and that it is hot enough. While cooking the crepes flip them one time and get some color on both sides. When I say color I mean just a bit of golden brown here and there. Crepes are color friendly while omelets are not (get color on an omlet and that indicates that the egg is burnt).

Enjoy your crepes with the filling of your choice!