On Mar 17, 7:44*pm, Serene Sprat > wrote:
> Mark Thorson wrote:
> > Nancy2 wrote:
> >> On Mar 16, 8:18 pm, Mark Thorson > wrote:
> >>> jmcquown wrote:
>
> >>>> Crepes aren't difficult; just tilt the pan quickly after pouring a scant
> >>>> amount of batter into a very hot pan. *But you knew that, Mark!
> >>> And that technique uses the OUTSIDE of the pan,
> >>> not the interior. *You dip the pan into the
> >>> batter, then hold it upside down over the flame.
> >> Aw, c'mon, Mark, don't try and tell us that you are so inept in the
> >> kitchen that you have to resort to one of those useless gizmos!
>
> > I've never actually made a crepe.
>
> Me, neither. I have no idea why they intimidate me so. I make candy,
> ferpetesake. I shouldn't feel cowed by crepes.
>
> Serene

Just try it - you can eat the ones that aren't perfect, after all.
They are fun to make. I make about 45 or so for my "Party Torte"
recipe - layer them in paper towel until I'm done making all of them -
I usually have two pans going at once. They also are an integral part
of my "Crepes Frangipani" (from BH & G) recipe, which is to die for.

I kind of like making things like souffle - crepes - and those
Scandinavian rosette (fried) cookies. Repetitious, yes, tricky,
maybe, but fun.

I made a cheese souffle this week - for some reason I thought I needed
to double the recipe (it's great left-over, although you might not
think so) - so I had two dishes full, collared with wax paper, and
over-the-top. Beautiful and tasty!

N.