3 Using a clean, dry cloth or a paper towel, apply a thin coat of cooking oil to
the entire surface of the pan, including the exterior.
Then, pour the eggs on top covering
the entire surface of the pan and cook on medium for about 3 minutes, then take a spatula and peel forward the sides of the egg to make sure it's not stuck.
Once hot, ladle in some batter to thinly cover
the entire surface of the pan — use the back of a ladle to spread the mix.
Drizzle 1/4 -1 / 3 cup of the batter into the pan and swirl it around so it covers
the entire surface of the pan.
In fact, I couldn't even spread it over
the entire surface of the pan.
Transfer the dough to a greased baking sheet and press to fit
the entire surface of the pan.
Tilt the pan so the batter coats
the entire surface of the pan, if needed.
Not exact matches
Use 2 - 3 tbsp
of flour, turn the
pan on it's side (preferably over the sink) and tap the sides
of the
pan to dust the
entire surface.
Pour about 3 tablespoons
of batter into the
pan and tilt it around to coat the
entire surface evenly.
Transfer the mixture to a foil - lined
pan (I used a 5 1/2 ″ x 12 ″ biscotti
pan, but an 8 ″ square
pan would also work) and press down into the bottom
of the
pan to cover the
entire surface in a flat, compact layer.
Pour 1/3 cup
of the batter in a pool slightly off - center further from you, and then quickly swirl the
pan so that the batter covers the
entire surface.
Add 3 tablespoons
of the olive oil, tilting the
pan so that the oil coats the
entire bottom
surface.
of batter in the
pan, tip the
pan from side to side to get a thin layer
of batter across the
entire surface.
Push crust outwards to edges
of pan to cover the
entire surface area.
Quickly add about 3 1/2 tablespoons
of batter and swirl in the
pan to cover the
entire surface.