Recipe Note

The results will vary and depend on a few factors:

• Your batter thickness
• The type of pan (metal) you are using 
• The heat and temperature control
• The pour

The recipe on the back of our packaging is a recommendation for new users. As you practice you may want to add a little more water to obtain thinner batter. We recommend up to 1 1/4cup liquids per 1 cup of mix. Getting your pan at the right temperature is very important.

Depending on the type of pan your are using, it may take more time and power to get to the right temperature and maintain that temperature. Temperature should reach 450F. Rule of thumb: if you use butter to grease up pan, you should hear a nice sizzle sound.

Crêpe pans have a particular shape with low edges to make it easier to shape the crêpe round and flip it. Some pans are made from Aluminum cast, others from mineral steel or cast iron. Each metal will disperse and retain heat differently.

Pour : Pouring too much batter in your pan will result in getting a crêpe that is too thick. 

Crêpe pans come in different sizes, so we recommend :

• 2oz or a 1/4 measuring cup for a 8.5"-9" pan.
• 3oz or a 1/3 measuring cup for a 10.5"-11.5" pan.