Published September 1, 2006.
It takes a few crêpes to get the heat of the pan right; your first two or three will almost inevitably be unusable. (To allow for practice, the recipe yields about 16 crepes; only 12 are needed for the dish.) A dry measuring cup with a 1/4-cup capacity is useful for portioning the batter. Tasters had a slight preference for crêpes made with whole milk, but low-fat or skim milk can also be used.
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