-- wrote:
> I volunteered to make 50 or so crepes. I figured it's basically a
thin
> French pancake laying under sweet wet sauce, and the consumers of the
crepe
> aren't looking for gourmet, and apparently I can make them a day
ahead, so
> what could go wrong?
>
> I may not have time for a lot of experimenting this next week, so
>
> Any suggestions/hints as to ingredients, technique or equipment are
> appreciated.

You have good advice from the others in this thread; however, I will
add that you certainly don't have to flip a crepe over and lightly
brown the second side. You don't. If you get the burner temperature
adjusted appropriately, you can watch and tell when the batter is dull
(rather than shiny) and "set" - there might be a few pseudo "bubbles"
that tell you so. Just slide the crepe out. I wouldn't serve a crepe
with only one browned side open-faced, but I certainly wouldn't
hesitate to serve it rolled up or folded with a filling inside.

A pan without sharply vertical sides is best - one of the slope-sided
non-stick (fairly heave - I have a T-Fal one and a Revere-Ware one) 7
or 8" is best.

Do NOT buy a specialized "crepe" pan - I've heard horror stories about
trying to use those and a non-stick skillet is multi-purpose and works
just as well, if not better.

N.

(I stack the finished ones in paper towel if I'm using them right away.
I only use waxed paper if I'm going to store them in the fridge or
freezer before filling. I make crepes a couple times a month.)