The Art of French Pastry

back-and-forth, wax-on,
wax-off motion. Use your
rubber spatula to scrape
the batter that adheres to
the offset spatula back
into the pan. It is
important to do this
efficiently and fairly
quickly in order to not
deflate the batter. The
finished mixture should be
about ¼ inch thick, with
visible air bubbles.