I didn’t have success with fried noodles until I started making this recipe in 2020.
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I use a JP recipe for crepes, and it works well, except that I always have to strain the mix, but that is because I don’t plan ahead and mixing melted butter with cold eggs does not work! But once the batter is strained the crepes are great.
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I frequently use an immersion blender, immediate emulsification.
I hadn’t thought of that. Thanks!
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Some things are better pre-made. As much as I want to make my own fresh lasagna and pasta, I can get excellent quality pre-made noodles for a few dollars at an Italian market near my home. Frees me up for lots of other projects.
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We had another thread anout that a while ago…things you know how to make but just isn’t worth the time/effort/cost
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If I need room temp eggs I just put them in a bowl of hot tap water for a couple of minutes before cracking. Brings them up from fridge cold in no time.
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DUH! I do that all the time when baking, but never thought to do that with crêpes. Call that a brain fart!
JP would be the one to trust. I appreciate your straining advice. I’ll remember that. Thanks!
Just a quick “thank you”…
In the past, I’ve (somewhat) struggled with making a pie dough or crust for my quiche recipe. This time I froze the butter (I was going to use) the day before and utilized ice water. I got up early, made my dough, wrapped it in plastic wrap and left it in the refrigerator all day.
When Dinner time came, I took my time and carefully rolled the dough out (on a silicone mat). It was almost perfect – I did have to do one small patch, but that was nothing compared to past attempts.
I’m hoping this isn’t a “one off” lucky break and that I have finally figured out how to make a nice crust.
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