"Crepes aren't meant to be eaten alone, but they also shouldn't be overpowered by their accouterments. More than cradles for Nutella and banana, they can and should be delicious in their own right, subtle and tender with just the right chew."
"The best way to achieve that is by making them at home. You don't need a crepe pan and tiny rounded rake to flatten the batter into beauties; you just need a nonstick skillet and a smart setup."
"To make the process feel relaxing, set up a little assembly line with the skillet; the batter in a cup with a spout or in a bowl with a ladle, an ice cream scoop or dry measuring cup; a bottle of oil with a pastry brush or paper towel."
Crepes are best enjoyed when their delicate taste and lightness are not overshadowed by heavy toppings. Historically, crepes evolved from buckwheat galettes in Brittany to wheat flour versions in 19th-century France. They should be flavorful yet subtle, and the ideal way to enjoy them is by making them at home. A simple setup with a nonstick skillet allows for easy preparation. Crepes are versatile and can be served elegantly for occasions like Mother's Day, making them a delightful dish that can be enjoyed at any time.
Read at cooking.nytimes.com
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