"Frogleg" > wrote in message
...
: On Sun, 4 Jan 2004 08:37:31 -0800, "Mabry" > wrote:
:
: >"Frogleg" > wrote
:
: >: When I do crepes, I do a *lot*. They are like gold in the freezer.
Of
: [snippped]
:
: My point was that, once one undertakes to mix batter and set up a pan,
: making 3, 12, or 20 is a small matter of time (and tearing up sheets
: of waxed paper to put between). Crepes are *very* easy to freeze, and
: for your next breakfast, you won't need a teacup, pan, egg, or cream
: -- just a few seconds in the m'wave. I mean, there are things that
: are highly unsuited to single cooking -- what're you going to do with
: leftover Beef Wellington or souffle or green salad? But crepes are so
: handy and useful -- don't even take up much space in a freezer
: compartment.

Of course! Thanks. At the least, one can double the 'For One'
ingredients and freeze the extras with probably no noticeable
expenditure of time. [The overriding principle of, and reason for,
speed is that the contemplation of labor, in excess of some unspecified
amount, too often provokes the response, Mañana, and the food item is
not prepared.]

-Mabry-