While in Paris, my diet was almost entirely comprised of these delectable pillows of deliciousness. My adaptation is of course both gluten and dairy free because, the flour and dairy in this country is unfortunately incomparable to that of France. The key to making crepes is a well greased 8-10inch pan and the notion that less is more when it comes to the batter. Thick crepes are... well, they're pancakes. It depends what size crepe you desire to make but, in my opinion, smaller is better in this circumstance. They are more manageable when flipping, building and rolling each one. ..