Post by kit on Nov 16, 2014 9:19:11 GMT -5
Thank you for the link, CB. I visited it and now have several ideas for things to make with my crepes. I make the crepes in a large heavy-bottomed frying pan, and although the first one usually doesn't usually turn out to be a prize winner, I don't seem to have much trouble making the rest of them. I think the secret is to have the pan fairly hot when you start.
I don't know of a creperie here in the Utica area but I'd love to visit one just to see how they're cooked and the final presentation. Hmmm... maybe a trip to Myrtle Beach is in order.
I like your idea of adding Greek or Italian herbs to the batter. It gives me more ideas. I'll let you know if anything of great pith and moment comes of it. ;o)
I don't know of a creperie here in the Utica area but I'd love to visit one just to see how they're cooked and the final presentation. Hmmm... maybe a trip to Myrtle Beach is in order.
I like your idea of adding Greek or Italian herbs to the batter. It gives me more ideas. I'll let you know if anything of great pith and moment comes of it. ;o)
