Crêpes de la Chandeleur (Candlemas Pancakes)
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Using a soup ladle, carefully pour a ladleful (about ¼ cup) of the batter into the hot oil. Tilt the pan carefully to spread the batter into a large, thin crêpe that covers the bottom of the skillet.
Carefully flip the crêpe over to cook the other side. Remove crêpe from pan, and blot on paper towel to remove excess oil.
Serve with maple syrup.