Return the pan to heat for 60 to 80 seconds. Then jerk and toss pan sharply back and forth and up and down to loosen the crepe. Lift its edges with a spatula. If the underside is a nice light brown, the crepe is ready for turning.

Turn the crepe by using 2 spatulas; or grasp the edges nearest you in your fingers and sweep it up toward you and over again into the pan in a reverse circle; or toss it over by a flip of the pan.

Brown lightly for about 30 seconds on the other side. As they are done, slide the crepes onto a rack and let cool several minutes before stacking on a plate. Crepes may be kept warm by covering them with a dish and setting them over simmering water or in an oven set to low heat. (Crepes can also be made in advance, frozen and reheated!)

Grease the skillet again, heat to just smoking, and proceed with the rest of the crepes.

Serving Tips: Crepes taste fantastic with pretty much anything… add butter, cinnamon and powdered sugar for a light treat; serve with berries and fresh whipped cream in lieu of dessert; cram with spinach and cheese and reheat for an instant lunch; or smother with Nutella and bananas when you’re in need of comfort food. Any way you slice them, crepes = deliciousness. Yum!

Julia & Julie chronicles Julie Powell’s year of cooking through Julia Child’s Mastering the Art of French Cooking. While cooking 524 recipes, over 365 days in one tiny New York apartment kitchen, Powell reclaimed her life from a dead-end job. Photo © istock/Greg Nicholas.