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Hints:
• Stack crepes as they are made. Keep crepes moist as they are
made by covering stack with a paper towel or foil. This is not
necessary for crepes that are to be filled and/or sauced and
heated.
• The first crepe or two may be lacy or have holes, particularly if
the batter is frothy from blender-mixing or whipping. The last
crepe may not stick to the crepe maker if the batter is too
shallow and the non-stick surface touches the bottom of the
dish.
• If crepes stick to the non-stick surface, check the recipe—
recipes using oil in place of butter or margarine or recipes
including sugar can stick slightly. Wipe the non-stick surface
with a bit of butter on a paper towel before the first crepe or
between each dipping.
• If crepe maker is dipped and kept in the batter too long, the
batter will not adhere to the non-stick surface. The dipping
procedure should take only a few seconds.
• The crepe will take 45-60 seconds to cook.
• Edges of crepe may begin to “curl” when done. Center of crepe
may have a “wet-like” appearance when finished.