FoodBanter.com - View Single Post - Chicken Crepes Mornay

(AlleyGator) wrote in
:

>>Two things. One, if you're serious about this, buy a crêpière.
>>It's a low edge frying pan. Too high an edge on your pan and
>>you'll be ripping the crêpe trying to turn it over. My crêpière
>>is heavy carbon steel and cost about 20$CDN and it's a magnificent
>>tool although limited in use. It's French manufacture and the
>>cooking surface is 20 cm across (almost 8 inches).
>
> This appears to be the true "classic" technique, the one which
> gave me crepe fear. I remember seeing a chef do this with 2 pans
> going simultaneously, a veritable "crepe factory". It was pretty
> impressive. I've never tried this, hence the fingers method. I
> also don't think I could do it with a real crepe pan - I have to
> use a nonstick one.

Actually a well-maintained carbon steel crêpière will be almost as
easy to maintain as a non-stick pan. However, you must never wash it
with water or any sort of soap. When it requires cleaning, which is
not every time, I use coarse salt rubbed with a paper towel and
occasionally a dry copper pot cleaner to scrape the sides, then a dab
of oil to give the metal some shine.

> You must have been doing this for a long
> time.

No. Actually I've only been doing this for about a year, on odd
weekends for brunches at home. I alternate between crêpes and
"galette", buckwheat pancakes. Same principle, different batter.

I have also perfected the poaching of an egg quite recently.

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How amazingly unlikely is your birth
And pray that there's intelligent life somewhere up in space,
'Cause there's bugger all down 'ere on Earth!

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