James Beard's Theory and Practice of Good Cooking by James Beard

Author:James Beard
Language: eng
Format: epub
ISBN: 9781504004565
Publisher: Open Road Media

Replace the pan on the heat and bake the crêpe for about 1 to 1½ minutes, until the surface is set and the crêpe moves slightly when you shake the pan. If you poured off excess batter, there will be a little tongue of crêpe on the side of the pan, which you should lop off with your spatula. Now turn the crêpe. There are various ways to do this.

You can run the spatula around the edges of the crêpe to loosen it, then slide the spatula underneath, and with a quick movement flip it over, using your hand if needed. Or, if you are a hardy soul, you can tip and shake the pan until the crêpe hangs over the front edge a bit, then pick it up with your fingers and turn it over (if you do this quickly, you won’t burn your fingers) or use a spatula and one hand. Or, if you can flip a pancake, shake the pan once or twice to loosen the crêpe and then give the pan a quick jerk so the crêpe flips over of its own accord. If the crêpe does not lie completely flat in the pan, pat it down with your fingers. I find the flipping or hand-turning methods are safer and more professional. With a spatula there is always the chance that you will break or cut the crêpe.

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