I’ve been feeling crêpey all spring. I scouted out a cast iron crêpes pan (this one, specifically), trying to get a nice, wide flat surface, but one that will still fit in our kitchen cabinets and on our little European stove. I specifically wanted cast iron (which effectively means I’ll never be able to clean it) so I can use a metal spatula (a long, skinny offset one you’d use to spread frosting on a cake) to maneuver my crêpes without tearing up the ptfe coating. Alas, I fear I won’t ever be able to make crêpes in the proportion of those guys at carnivals, but what I’ve been able to produce has been very tasty, and didn’t require more than a little practice. Continue reading Make Crêpes When You’re Feeling Crêpey