Crêpes with Dulce de Leche and Toasted Pecans
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 was pale (read: bland) and too flimsy to flip without tearing. Using just enough of our crêpe recipe’s batter to coat the bottom of the pan was also important, as was the tilt-and-shake method that we employed to distribute it. To avoid singed fingertips, we loosened the crêpe with a rubber spatula before grasping its edge and nimbly turning it to the flip side to cook until spotty brown.