Instructions

1. Prepare the crêpe batter at least one hour ahead of using and leave it in the refrigerator. Unused batter can be refrigerated for a few days or frozen for up to a month.

2. Plug in the Oster crêpe maker into a 120-volt electrical outlet. Allow the machine to preheat for three to five minutes. Hold your hand a few inches above the surface. If you can feel heat, it is ready.

3. Pour the batter into a shallow dish. Turn the heated Oster crêpe maker upside down and dip it into the batter at an angle. Return the machine to an upright position and swirl the batter around to cover the entire surface of the nonstick cooking area. Work quickly, because crêpes need little cooking time. Put the legs on a solid work surface.

4. Experienced crêpe chefs can add a ladle of batter to the cooking plate instead of dipping it in a shallow dish. Swirl it around as in step three.

5. The crêpe should be done after about 45 seconds of cooking. If you want it crispier, leave it on the maker for an additional few seconds, watching carefully for over-browning.

6. Tip the Oster crêpe maker upside down over a plate or platter. The crêpe should slide right off. If not, dislodge it carefully with a plastic spatula. Dip the maker into the batter again and continue making crêpes, repeating the same process for each.