There is a steep learning curve with crepe making. At times so steep as to render the crepe maker full of rage.
Why are my French crepes shaped like Australia?
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
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.