I ended up ordering my wife both the 8" and 9.5" blue steel crepe pans from de buyer, as they were on sale. Thanks for the recs on the 8", as it isn’t what I would have considered initially. Thanks, all!
Of course, this means we’ll be experimenting in the next few days!
Anyone care to share some batter recipes for crepes that you think do well? Also what type of milk and four do you typically use?
Same batter for savory and sweet crepes?
I use this one frequently with whole wheat pastry flour or einkorn flour, instead of milk, at this time of year, I often substitute eggnog.
The other recipe I use most frequently is Rose Levy Berenbaum’s cornstarch crepe which is pretty fail proof. It’s also a tender crepe, unfortunately having a problem linking it but you should be able to google it.
I add a little sugar to a crepe base when making sweet crepes.
Great - thanks so much for sharing!
recipes abound, technique . . . not so much.
Jacques Pepin is methinks one of the all-time authorities on crepes.
a number of videos, including recipe(s), available - plus real life live demonstrations of technique. highly recommended educational viewing:
I think there’s a duplicate ‘main body’ there - the dupe has an ‘intro’
most curiously… in the videos he uses 0.75 cups / 98g AP flour in one with one egg, the another with two egg - milk in one cream in the other . . .
which could lead a body into thinking . . . there’s more than one way to crepe . . .
Over the years, I think I’ve learned more from Jacques than anyone else. He explains so well, and is easy to follow. Aside from mom and grandma, this guy has taught me the most.
An interesting idea for a thread: Other than family (and cooking school for any who went that route), from whom have you learned the most about cooking? If there were an associated poll, I would think Pepin would be in the top ranks. I would be especially interested in seeing if anyone learned more from TV and videos or from books.
I’ve found a collection of recipes to be of minimal use for “learning”
the one book I found most useful is Joy of Cooking - the author(s) include sections which collaborate and explain why the “this does that” . . . that kind of “information” is extremely useful when one goes to ‘winging it’ . . .
as for TV - the obvious Julia Childs - The Frugal Gourmet was educational - the early Emeril shows were hands-on education - Emeril then transitioned to an ‘amusement show’ - the Pepin shows were intentionally educational - good stuff…
I agree with all of the above. Another TV show cook I have learned from is Lidia Bastianich.
don’t disagree - there is however the ‘question’ of 'and ‘zactly how many / how wide transmitted’ the ‘shows’ were . . . .
just like Giadia - good stuff . . . what there was of it . . .
And of course there are many ways to treat this question…taught you the most, taught you really important stuff, taught you some wonderful approach(es) to food and/or cooking, taught you some very intricate technique, or helped you make something that had intimidated you. And then there are a few cooks who have a basic approach to food and cooking that resonates with you.
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Tom - thanks for the introduction and recommendation! I’ll be sure to see what i can learn from his videos!
