Crepes

Store cooked crepes stacked between parchment paper in an airtight container in the fridge. They can also be frozen, ensuring they don't stick together.

Let the batter rest for at least 30 minutes (or up to overnight) to allow the gluten to relax, resulting in more tender crepes.

Use a non-stick pan or a well-seasoned crepe pan over medium heat for best results.

Don't overcrowd the pan; a thin, even layer of batter is key.

Swirl the pan immediately after pouring the batter to spread it thinly and evenly.

Sweet: Fresh berries, whipped cream, chocolate sauce, Nutella, fruit compotes, powdered sugar.

Savory: Ham and cheese, spinach and mushroom, smoked salmon and cream cheese, chicken and béchamel.

Pan is too hot, causing the crepe to burn before it can be spread thinly.

Not enough batter or too much batter, leading to thick crepes or empty spots.

Trying to flip too early, resulting in tearing.

Over-mixing the batter, which can develop too much gluten and make the crepes tough.