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The first cooked side of the crepe is the ‘best’ side.
The first pancake is usually the‘tester’. It checks the consistency of the batter, the heat – which should be brisk – and the amount of batter required.
The crepes should be lacy, thin and light.
Serve with lemon juice and brown sugar, with maple syrup and raspberries, or even rolled around seafood sauce and baked.