I know how to make crêpes, however they have some tendency to be a bit ugly aesthetically speaking.
Each time I go to a crêperie, I can see this kind of crêpes :
However, when I try myself, I often end up with something much thicker, with less even browning, like this but thicker:
What can I do to improve my crêpe-fu? Is it possible to achieve the prettiness of the first picture?
Best Answer
The trick, according to a French roommate from college, was thin batter temperature and a well (clarified) buttered pan.
The batter should feel almost too thin. I always thought that the batter was perfect and she would thin it just a little more.
The pan should be at just the right temperature (this will vary stove by stove). Your photos look like the temperature could be a little lower, but only just! The way she kept her pan perfectly buttered was using clarified butter, and used half of a yellow or red potato on a fork (think a nice waxy potato) to spread the butter. This allowed just the right amount of butter into the pan.