04 January 2012


Today I found out that I am bad at flipping crêpes. Here is a picture of a crêpe with a rip in it, beneath the fold.
I got a French crêpe recipe from here (it's in French--my French is useful! Okay, I could've used Google Translate, but it has glitches-- it translated "1 tbsp butter" to "1 cup butter")! I made about 6 pan-sized crêpes from the recipe. Crêpes are really thin.

I used whole wheat flour, which I guess isn't traditional... but oh well.
My first problem was that the butter wouldn't melt when I was mixing the batter. Well, duh, it's something like 15 degrees C in the house! So, I ended up having really gloopy batter, but the crêpes turned out intact.
 Another problem was that I would flip the crêpes over before the bottom side had been thoroughly cooked, and I couldn't flip the crêpes correctly with my spatula. I'm sure there is a more efficient way of making crêpes...but no one has ever taught me. I ended up picking up opposite edges of the crêpe with my fingers (hot? No...compared to fresh coffee, not really) and the spatula, and somehow maneuvering it some 180 degrees.
Taste? Well, nothing burned, the crêpes were moist, milky, soft, and gooey and... crêpe-like (yes, they tasted like crêpes! Except, chewier due to the whole-wheat flour). They were more oily than I would've liked... I guess I should use melted butter next time (but I hate the smell of microwaved butter)? They were a tiny bit sweet, which I have a problem with; I guess I would just prefer to have really sweet crêpes, or non-sweet crêpes. Eating tiny-bit-sweet-crêpes is like drinking water with a tiny bit of sugar - not plain ol' thirst-quenching, and not delicious-sugary-drink either.

Maybe I just prefer the pancakes that I used to eat in Australia? I don't even know how those were made, but they were poofy (not American pancake poofy, though), dark brown, the size of a coaster, and full of holes on one side.

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