Spray down the pan with some olive oil and let it preheat for about thirty seconds over low-medium heat. It is important to preheat so that the egg does not stick to the surface of the pan. The pan should definitely not get so hot that it starts smoking! If this happens, take it off the heat for a bit, wipe out the olive oil, and respray once the pan has cooled for about 30 seconds.

The egg should immediately start to cook. If it does not, your pan is not hot enough!

You want just enough egg so that you can coat the pan in one thin layer of egg.

Tilt the pan to swirl the egg around the edges of the pan. If you need a little more egg, pour a bit more in. You want one thin layer of egg. If you put a little too much egg in, you can keep swirling to ensure that the egg is evenly distributed through the pan.

Keep the pan on low medium heat. You’ll start to see the egg look cooked through on top.

When the egg looks like it is just cooked through (if you overcook, it can get tough!), gently push at the edge of the pan using a spatula to see if it peels back easily. Slide the spatula underneath and flip the crepe.

Once flipped, just let it cook for about 10 seconds.

Flip the pan over above a plate and let the crepe just fall out of the pan (or use a spatula).

Savory Crepes: I usually start with cheese as my base, then add vegetables and herbs. Because the crepes are quite thin and can be easily overcooked, for savory crepes I prefer to heat the filling separately. I find pan-fried haloumi cheese works really well as the base because it is very flavorful (you don’t need much) and hot. You could also shred some cheddar and dump hot vegetables on top of the cheese to let the cheese melt that way.

Sweet Crepes: I like to spread a bit of whipped ricotta and then top it with my fruit of choice and a drizzle of honey.