alexist

I've just cooked up a batch and very nice they are too :) I actually have a few recipes for them; I did the basic ones this time (standard 2oz flour + 1 egg + 1/4pt milk) because they're a bit sturdier and Neil likes spreading goo on his. (OK, Nutella in this case.)

I'm good at making them too, thanks to a lifetime of watching (then doing) blintz-making. I can remember my grandmother showing me how to do it, with all the tricks (letting the batter stand, wiping the pan with butter or oil between pancakes, pouring the batter and tilting the pan to get a perfect thin layer...) There's only one real difference, which can still pose a problem. Because blintzes are usually stuffed and fried, they're only cooked on one side. Instead of flipping the pancake, you loosen it then (if you're in my family) whack it out onto a wooden board for stuffing. For crepes, of course, you flip them and cook the other side. I still haven't got heatproof fingers, and occasionally drop the crepe down imperfectly...

Oh, and it was a new pan. I did season it of course, but the first few still stuck. It takes a few uses to get the perfect, near-nonstick surface that only requires a single greasing before the first one. :)