Crepish!

There is a steep learning curve with crepe making.  At times so steep as to render the crepe maker full of rage.

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Why are my French crepes shaped like Australia?

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Armed with my new cast iron crepe pan and induction burner I mistakenly thought that standing on a street corner in Vancouver watching an experienced crepe-slinger craft a perfectly cooked crepe would somehow confer this ability to the observer.  After chiseling several crepes from the surface of the pan, I kind of had the hang of it.  The crepes were a bit clunky but a delicious filling like supportive undergarments can hide a multitude of sins.

I used the recipe that came with the pan:

Savory Crepes (until you fill them with Nutella)

200 g. (1.25 cups) buckwheat flour

1/2 tsp salt

3 eggs

300 ml (1.25 cup) milk

300 ml water

1 TBS oil

Mix the flour and salt together, beat in eggs one at a time mixing thoroughly to make a smooth batter.  Combine milk/water/oil and whisk into mixture.  Leave the batter to sit for at least one hour.  It should be the consistency of double cream.  You can add a little water if it seems too thick.

We had leftover Christmas ham and cheddar and Nutella/strawberry crepes.  Ian and I had mushroom, cheese, egg and basil crepes the next day when Sophie was at a sleep over.

Despite the cursing I am ready to make these again, maybe for dinner after a glass of wine.

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