Pour and spread

Pouring

With a full ladle, press and hold on the griddle. Batter runs out while you hold; a tick shows on the ladle when there is the right amount, and it stops by itself if you hold far too long. Too little makes a small, thin crêpe that browns early; too much makes a thick, doughy one. Either way the guest notices.

Spreading

Pick up the rozell (the wooden spreader) and start in the middle of the puddle, then spiral outwards to the rim. The rozell only moves batter it touches, so a calm spiral of about three turns gives a thin, even, round crêpe. Straight strokes outwards leave lobes; a spiral that stops early leaves a thick middle. Circling on bare iron does nothing.

Letting go only ends the spread once the batter covers the iron and lies even. Until the batter sets you can go over it again, so a hurried first spiral can be fixed with a second.

Help with the spread

• The Beechwood Rozell from the market makes the batter set more slowly, so there is more time to spread.
• The Steady Hand, a help from the Atelier (48 pearls), guides the rozell into an even circle and forgives a wobbly spread.