"How to make a crepe?", you ask... Actually, it is a lot more simple than you may imagine.

Crepe batter has only a few ingredients: eggs, milk or water, flour, melted butter or oil, and a little salt. But the proportions of these ingredients are very important. Too much or too little of any one and the batter will be too thick or too thin, will stick to the pan or won't set.

Crepe batter can be mixed up by hand, with a rotary or electric mixer, with a whisk or, simplest of all, in the blender. Most crepe recipes direct you to refrigerate batter about an hour before baking. This allows the foam incorporated during mixing to disappear and, more importantly gives the flour time to absorb some of the liquid. This may mean that batter becomes a little thicker after standing than it was when you mixed it.

The proper consistency of almost every crepe batter is like thick cream. Feel free to add a tablespoon of flour, if batter seems too thin, or a tablespoon of milk if it seems too thick. Adding more than that shouldn't be necessary.

"We show you how to make a crepe..."

1. Step One.

Pour in batter. Tip and swirl the pan so batter completely covers the bottom of pan. The trick is to discover exactly how much batter this takes, and then to add that amount of batter each time. The amount that it takes to make a crepe will vary with the crepe pan size used. The first few crepe trials will show you.

2. Step Two.

During the baking process, the batter should begin to set immediately. Medium to medium-high heat seems best for most crepe making. Again, the first few crepes will allow you to adjust your range temperature just right. Achieving the perfect range setting is a matter of some trial and error.

3. Step Three.

The baking crepe is finished on one side when it appears dry on top and the edges begin to brown. Next, loosen the crepe's edge with a spatula or turner. Turn crepes with a flip of the wrist and brown the other side, if you wish. But because the crepe filling goes on the un-browned side, it isn't necessary to brown both sides.

"How to make a crepe?"...  Now you know!

Conclusion:  Making a crepe isn't a complicated science. However, you should definitely approach your crepe recipe with a sense of experimentation and a bit of adventure.