Years ago, a work friend gave me a crepe pan as a going away present. I was changing jobs, and he was a practiced crepe maker who frequently brought his finished products into the office the way people do pies and cakes. After that, I played around with that crepe pan often, mastering the art of crepes that were delicate yet pliable enough to hold all kinds of sweet and savory fillings.
It had been a while since I’d busted out the crepe pan, and a lot had changed since I’d first used it, like having three kids and no time for dishes. But somewhere in the back of my mind, I remembered that crepes weren’t hard and were really fun to make. For tips, I called Kevin Black, chef/owner of Go Ya Ya’s creperie in the Main Street Market downtown. Go Ya Ya’s has been inside the market for three years, and before that, Black had a crepe food truck of the same name.
“One thing that helps is to make the batter at least two hours ahead of time, preferably overnight,” Black says. “It keeps the crepes from becoming brittle and breaking.”