The trick, for me, was to resist the urge to multitask while cooking. One thing I did to prevent this was to have a system set up before I started cooking the crêpes. I had my batter bowl and a covered plate right next to the stove, so I could easily transfer the crêpes when they were finished.
However, the next time I make crêpes, I will have a mise en place set up for my fillings so I won't be futzing around with them while trying to cook.
We kept it simple for breakfast: cinnamon sugar, Nutella, strawberry preserves and whipped cream. I know a mise would be even more vital if I wanted to do savory fillings like eggs and cheese, which I will undoubtedly pursue sometime in the immediate future.
FYI, I don't have a crêpe pan, and I don't need one. I used a regular old nonstick skillet, and it worked just fine. I didn't quite have the skills necessary to flip the crêpes with a mere flick of the wrist -- I had to use my fingers, but that wasn't hard, either. The lone casualty came from an overzealous flip; the victim fell on the floor.
I kicked the crêpes' asses. My husband loved them, and they were a welcome change from pancakes. Even better, they take the beloved breakfast-for-dinner concept a step further, because you can use almost any savory filling.
I dare you to try making them. I doubt you will be disappointed.Kelli Best-Oliver is on a quest to become a full-fledged foodie. She chronicles her adventures every Tuesday. She writes about any damn thing she pleases at South City Confidential.