In a large non-stick skillet, or crepe pan brushed with butter, over medium heat, cook 3 to 4 pancakes at a time using 3 tbsp (45 ml) of the batter for each one. Once the pancakes are nicely golden and bubbles start to form on the surface, after about 3 minutes, gently flip them over using a spatula. Cook on the second side until golden and cooked through, about 1 minute.
This sponsored content was created for
.
It is separate from our RICARDO editorial content.
