Preheat a traditional crepe pan on medium-high heat.
Taking about 1/8 cup pour batter in pan and immediately tilt pan in all directions, swirling the batter to cover the bottom of the pan in a very thin layer.
Return the pan to the heating unit and cook until the botton is browned, 1 minute.
Turn the crepe over and brown the other side for a few seconds.
Remove from pan and stack on plate.
Repeat until all batter is used up.
Makes 10-15 crepes.
Crepe Cookery cookbook by Mable Hoffman