The easiest way to flip crêpes is to use your hands.
Crab & Artichoke Crepes with Béchamel Sauce
For crêpes:
2 eggs
3/4 cup milk
1/2 cup all-purpose flour
4 tsp melted butter
1/4 tsp salt
2 tbsp snipped chives
For filling:
3 tbsp butter
2 garlic cloves, minced
1/4 cup all-purpose flour
1 1/2 cups milk
1/2 tsp salt
1/2 tsp Tabasco sauce
2 227 g packages imitation crab, sliced
8 artichoke halves, chopped
2 tsp each finely grated lemon peel and juice
1/4 cup chopped fresh dill
Method
Whirl crepe ingredients in a blender until smooth.
For filling, melt butter in a saucepan over medium heat. Add garlic. Stir for 30 sec. Whisk in flour until it bubbles. Gradually add milk, whisking constantly to prevent lumps. Whisk in salt and Tabasco. Whisking constantly, bring to a boil over high heat. Then reduce heat to medium-low. Stir often until mixture thickens, 2 min. Remove from heat. Stir in crab, artichokes, peel, juice and dill.
Spray a medium non-stick frying pan with oil and set over medium heat. When pan is hot, pour 2 tbsp batter in pan. Lift pan from burner and tilt to form a very thin pancake. Return to burner and cook until top is set, about 1 min, then turn over. Cook until golden, 1 min. Remove to a plate. Repeat with remaining batter. Roll up about 1/3 cup filling in each crepe.
Make ahead: Prepare and fill crepes. Arrange in an oiled 9×13-in. casserole dish. Cover with foil. Refrigerate overnight. Bake directly from fridge, covered, in preheated 300°F oven until hot, 40 min.
Makes 12 crepes. Per crepe 310 calories, 17 g protein, 15 g fat, 27 g carbohydrates, 2 g fibre, 1060 mg sodium