Background Information: Crepes originated in a western part France. Henri Charpentier, a master chef from Monaco, played a big role in the growth in popularity of crepes. Today, February 2nd is France’s dedicated day to celebrate crepes also known as le jour des crêpes. Read more here.
The Recipe: I found the recipe for these crepes on allrecipes.com – It was the first one that came up on the search.
- Make sure you have all the ingredients.. I didn’t have regular milk so I used soy milk (which is a replacement anyways but definitely changed the flavor of the recipe)
- The batter, when I measured out the ingredients according to the recipe, was very thick. Because I have made them before, I know this isn’t the consistency I wanted it to be- so I added another egg and poured in more soy milk without measuring it out until the bater looked to be a liquid consistency
- Look at other platings and topping ideas for inspiration. I’ve always loved banana and Nutella on my crepes, but it’s more fun to branch out and try something new. I also stacked the crepes and it made them too thick when I prefer them thin.
The Final Product:
My brother always says: “Coco, your food always tastes better than it looks.” He’s 100% right. Truthfully these crepes were just O.K. though they were a bit dry and too eggy. Because I am impatient when it comes to making food, I don’t think my dishes come out as good as they would if I didn’t skip steps.
Check out my Pinterest Board dedicated to crepes. There are so many good looking savory recipes which I will have to try next time.
As I am new to baking/ cooking I would like to ask: have any experienced cooks also experienced being impatient while cooking and how do you overcome it?