The batter was a cinch, especially since I got to use my Pampered Chef batter bowl for the first time. But with a double batch of batter and one 6-inch skillet, cooking took forever. I did work out a good system in the end:
1. Most recommend using a quarter cup measuring cup to scoop batter. I filled it 3/4 of the way full. I also used a utensil pot clip to hang the measuring cup off my batter bowl and avoid a mess (or another dish to wash).
2. Although I used a non-stick frying pan, I did baste the bottom with Canola oil before pouring the batter in. A silicon basting brush worked for me, and I ended up using about a tablespoon of oil all together.
3. Julia Child apparently flipped crepes with her fingers. I was not that brave. When it was time, I tilted the pan away from me and grabbed the edge with a pair of silicon tongs (which can also be used for fish, as a grabber for items on a high shelf, etc.).
4. I slid the cooked crepes onto a wire rack "second side down." Although many times I was tempted to flip it to see how that side had cooked, invariably, the crepe tore every time I tried.
5. I had to lower my burner after a while since my pan retained a lot heat.
6. After a few minutes cooling, I stacked the cooked crepes in foil separated with parchment and dumped the entire thing in a ziplock and threw in the fridge.
How did the final product turn out, you ask? Stay tuned for part two.