Always a rave. I found that the 8" pan produced crepes that were easier to work with. The 10" pan produced crepes that were too thin to handle. For the batter, I blended all the wet ingredients first, and added sifted flour in 3 installments to avoid clumping. Lastly, I used Smoked Paprika which is more intense than the regular paprika.
Northwest Smoked Salmon Crêpes
dawnsn Posted: 11/20/08