Creamy batter Crepe batter should be smooth and creamy, like heavy whipping cream before it has been whipped. Keep the batter light by mixing the ingredients just until smooth. To ensure tender crepes, let the batter rest for 30 minutes. This resting time allows the starch in the flour to absorb the liquid and the gluten to relax.

Swirling and cooking Cooking crepes is not difficult, but you do need to work quickly. First, heat the crepe pan until it’s hot. Brush it lightly with oil and heat it briefly until the oil is hot. Lift the pan slightly away from the heat, pour in the batter and swirl the batter over the bottom. Pour out any excess batter (there should be just a thin coating on the bottom of the pan), and place the pan directly over the heat. Cook the crepe until the top is dry and the bottom is lightly browned; turn it and cook the second side.

Plan on throwing away the first crepe—it’s a test to help you adjust the heat and the amount of batter. Adjust the heat during cooking if the crepes seem to be browning too much or cooking too slowly. Brush the pan with oil only when crepes begin to stick; it shouldn’t be necessary to oil it between each crepe. Stack the completed crepes on top of each other to keep them moist and flexible (they won’t stick together).

Filling and shaping Crepes have two distinct sides: The side that’s cooked first has a lacy golden-brown finish and should always be on the outside, while the second side has a pale, speckled brown finish. The crepes can be rolled, folded in half, folded into squares or triangles, or ruffled and tied into pouches.

Make ahead Unfilled crepes can be covered and refrigerated for up to three days. They also can be frozen for up to two months. Once filled, crepes usually can be refrigerated for up to 1 day.

Crepe pans You can use a variety of pans ranging from imported crepe pans to simple nonstick skillets. Traditional crepe pans are made of black carbon steel and have wide, flat bottoms and narrow 1-inch sides. As with cast-iron pans, traditional crepe pans need to be kept seasoned, but they deliver delicate golden-brown crepes every time. Nonstick and regular skillets can be used as long as they have wide bottoms and sloping sides.

Try your had at these techniques with Molten Chocolate Crepes with Mango Coulis and Raspberries.