Return the Pan to the Heat in Crepes

Returning the pan to the heat after spreading the crepe batter is an important step in the crepe-making process. Once the batter is evenly distributed and the crepe is partially set, you need to continue cooking it on the other side. Here’s how to return the pan to www.mrfrenchcrepe.com the heat and complete the cooking of the crepe:

1. Lift and Tilt the Pan: As you’ve just finished spreading the crepe batter evenly in the pan by quickly tilting and spreading, the next step is to continue cooking the crepe.
2. Return the Pan to the Heat Source: While still holding the pan tilted, gently place it back on the heat source (usually a stovetop burner). The heat should be set to medium or medium-high, as it was during the initial cooking.
3. Cook the First Side: The side of the crepe that was facing down in the pan should be partially cooked by this point, with the edges starting to turn golden brown. This initial cooking usually takes about 1-2 minutes.
4. Monitor the Cooking: As you return the pan to the heat, keep an eye on the crepe. You’ll notice that the second side cooks faster than the first. It should take about 30 seconds to 1 minute to cook the second side, depending on the heat level and the thickness of the crepe.
5. Flip and Serve: Once the second side is cooked to your desired level of doneness (typically just until it’s set and no longer liquid), use a spatula to gently flip the crepe. Cook for an additional 15-30 seconds to ensure it’s fully cooked but not overdone.
6. Remove and Serve: After the crepe is fully cooked on both sides, slide it onto a plate, and you can immediately start making the next crepe. Repeat the process with the remaining batter.

By returning the pan to the heat, you complete the cooking of the crepe, ensuring that both sides are adequately cooked without becoming too dry or overcooked. The goal is to achieve a delicate, thin crepe with a slightly crispy exterior, perfect for your chosen sweet or savory fillings.