I picked up what I believe to be an old cast iron Crêpe pan at the thrift store. I made a batter, and its consistency seems like what I made in the past when using a frying pan. This time, however, I can only get these octopus looking things, or worse, batter all over the stove top.
The picture doesn't help, but the dome is maybe an inch high and eight inches in diameter.
Searching around, it looks like this implement is a little out-of-date and arcane at this point. So how do you do this, anyhow?
Crepe batter is very thin, not much thicker than whole milk. Experiment with different batters, and also the temperature of the pan.
As far as I can tell what you don't do is pour the batter onto the pan. What you do do is dip the warmed pan into batter (I'd think you stick just the cooking surface into the batter, not the whole thing) and put it back on your burner to cook a crepe quickly.
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