Crepes with Sugar and Lemon

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Appears in Cook's Illustrated May/June 2011, America's Test Kitchen TV

These thin French pancakes have a reputation for being temperamental divas demanding pampered batter, a specialized pan, and supremely delicate handling. Oh, really?

SERVES 4

TIME 50 minutes

has video

WHY THIS RECIPE WORKS

We determined that the success of our crêpe recipe relied on some crucial crêpe-cooking tricks. Heating the pan properly was essential to our recipe. If too hot, the batter set up before it evenly coated the surface. If too cool, the crêpe ...

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