Jacques Torres came by the test kitchen this week to teach us how to make crepes. While I have made many crepes before, I always made them one by one, cooking the crepe, filling it, folding it, and starting again. But Torres taught us a great trick: cook all your crepes first until they are almost done, about 3 minutes, and don’t have any color. With all the crepes mostly cooked, you can quickly finish each one in a hot 12” skillet with a 1/4 Tbsp. butter. Cook for 2 minutes until golden, and fill with your choice of Nutella, fruit, or as Torres made for us, ham, egg, and cheese. Stay tuned for the recipe.