Pour ½ the batter into a medium hot, non-stick 8” pan and tilt and rotate pan to quickly spread batter in a very thin layer on bottom of pan.

Cook on med. heat until set, lightly browned on bottom, and hard enough to flip without tearing. Usually takes between 5-8 minutes. You want it cooked thoroughly all the way through and not gummy at all. It helps to loosen the edges with edge of very thin spatula before flipping. (If you have trouble with it sticking, you can use ½ tsp of coconut oil in pan just before pouring the crepe.)

Let 2nd side brown (1-2 min.) and place on plate.