Let’s get crackin’! 1 cup water, 1 cup milk, 2 cups flour, 4 eggs, 4 tablespoons of melted butter and a pinch of salt.

“This makes about two quarts of batter - enough for 24 five-inch pancakes!” — Julia

Batter meets pan after a two-hour nap in the fridge.

Excess batter? Pour it out.

Julia on mastering the art of the flip: “It’s a matter of practice, and it’s quite fun.”

Alternate flip method No. 1: two wooden utensils.

Alternate flip method No. 2: fingers.

Julia on the spotty brown coloration: “This looks like a baby Dalmatian.”

Some savory lobster meat for a filling? Wine not?!

3 tablespoons of cornstarch blended with some Half & Half because you can’t not sauce.

Testing… Testing… 💯

Add lobster.

Roll, roll, roll your crepe, gently with the lobster meat.

Add sauce. Bon Appétit! Watch “The French Chef” on GBH Passport: https://www.wgbh.org/the-french-chef-with-julia-child