Santa brought me a nice new crepe pan for Christmas. I haven’t seasoned and tried it out yet, but my first endeavor will be this recipe from Allrecipes for crepes with crab filling, which looks like a pretty classic one, and would make a nice late-night supper on New Year’s Eve: http://allrecipes.com/recipe/233544/crab-crepes/And here's a link to a video from the French Cooking Academy on crepe-making technique. This is for a sweet crepe with rum, but adapt the technique to your recipe: https://www.youtube.com/watch?v=DiFXFeOU1nIMany recipes that I've seen suggest letting the batter rest for a few hours or even overnight, and here...