I made crepes today and I'm pretty darn proud of myself! I truly don't

O

orchid

Well-known member
understand WHY I have been so intimidated. They were perfect and so easy. The first one was not perfect but I thought if that is the worst that I do then it's no problem. But the second was absolutely perfect and all the others. The heat was perfect, the amount was perfect and the brownness was perfect. I think I now may be a crepe obsessed! Oh, and I made a sauce with shredded cooked chicken that we did on the rotisserie Sunday and salad.

 
A career is born. It really is so easy once you get the pan hot enough and stop worrying

about the occasional dud. (though it sounds like you didn't have any imperfect ones except the first.)

 
Stop worrying....that's it in a nutshell. I've noticed lately I've lost my

fearless jump into anything food. I'm starting to get some of that back. Now, today as I was making them, and by the way...that first one really wasn't bad, I thought back about a thread here about making a variety of crepes for kids at a school. I'm thinking it was you Joe but I really can't remember. I'll be do a search but I've got just a lot going on right now. Maybe tomorrow. I still have some of them made up so I was thinking of doing something breakfasty for the weekend. I have some apples....

 
GOLD MINE! Thank you so much Joe. As everyone probably knows

the search here hates me! And "Normandy Wraps with Calvados Apples and Crème Fraîche" from RuthAB...here I come. I have Apple Jack, that will work. We really enjoyed them with a nice green salad. It makes a nice meal. I'll try some ham sometime. Thanks again for making my life easier.

 
I made mushroom and chicken yesterday but this is the recipe I'll use

next time. I should have done a search yesterday. Thanks Curious.

 
I'm thrilled to follow in the footsteps of Marianne. Maybe we will encourage

others who haven't taken the plunge to go ahead and just jump in. It's fun! And thanks Sandy, there is a lot to go with in that link. I thought I was going with the apple but Nutella and banana? How am I going to deal with this?! Now, I'm on a quest for ham, Swiss cheese, maybe some mustard, Dijon, whole grain? I have bathrooms that need to be cleaned!

 
Crepe batter actually works best if it sits at least an hour, overnight even better. So, make

extra batter and life will be good.

 
Definitely, and the rest allows you to get away with less flour, which makes the crepes more tender.

 
Yesterday I made the batter about 4 hours before I used it. This AM I made

another batch because I had just finished making the last one when John got home. He said he wished he had been here to watch so I thought tomorrow AM we'd make some for breakfast. He'll be able to give it a go. Stay tuned...

 
Gosh, I forgot all about this thread. Thanks for finding it, Sandy. Orchid, you are now a member

of the newly-created Sisterhood of la Creperie! Welcome! I'm dusting off my crepe pan, and plan to "crepe it up" tonight.

 
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