Honestly I’m not sure what makes mine turn out. I was taught when I was young and don’t have a recipe. I just know the batter by texture / how runny it is. Mine are just flour, milk, sugar, and eggs.
My batter is more runny; I can pour mine. I pour about 1/2 a cup per crepe. I butter the pan, but not much and re butter it when needed. I find butter makes it more soft and take longer to cook, but that could be in my head.
I made enough for a family of four in about 1 hour from start to finish. I got out of bed first to make them this morning so no one had to wait for breakfast. This is really my only tip. Cook while everyone sleeps / is still getting dressed.
Honestly I’m not sure what makes mine turn out. I was taught when I was young and don’t have a recipe. I just know the batter by texture / how runny it is. Mine are just flour, milk, sugar, and eggs.
My batter is more runny; I can pour mine. I pour about 1/2 a cup per crepe. I butter the pan, but not much and re butter it when needed. I find butter makes it more soft and take longer to cook, but that could be in my head.
I made enough for a family of four in about 1 hour from start to finish. I got out of bed first to make them this morning so no one had to wait for breakfast. This is really my only tip. Cook while everyone sleeps / is still getting dressed.
Sorry that I don’t have tips.
We usually have them for dinner here, so starting to make them bright and early in the morning might be a tad too soon 😆
But yeah it takes me probably an hour to make a full batter as well. Also runny. Having two pans would at least halve that time…
Anyway, thanks for the tips! 🙏😊
I’d make them for lunch or dinner too. They’re delicious.
Ahh so it’s just the process is slow. Why stop at 2 pans? Get 3 or 4. Make them all in 15 minutes!
I cook slow so 1 hour to make dinner is not anything usual. Prep work with veggies take me forever.