In this week’s Spatula Diaries post, Maggie Heyn Richardson busts out the crepe pan. With the help of chef/owner Kevin Black of Go Ya Ya’s creperie in the Main Street Market downtown, Richardson gets back into the swing of making savory and sweet crepes. The key to this treat is good batter. Black’s tip is to make the batter at least two hours ahead of time, preferably overnight: “It keeps the crepes from becoming brittle and breaking.” Read the full story.
From ‘Spatula Diaries’: Making crepes at home
