I swirled it . . . And crepes fell right into my life, slipping out of that pan as easy as Frisbees. Since then, I've had crepes topped with ratatouille. Cold crepes spread with a little jam and rolled for breakfast. Herb crepes, plain crepes, chocolate crepes.
Any leftover seafood goes into mornay sauce for seafood crepes.
Time for moo shu pork rolled in crepes. Really, it's easy. But I'll never convince anyone of that. Flaming the pan isn't as tricky as it sounds if you make sure the Grand Marnier is warm first. 3 eggs 3 Tbsps.