Crêpes Rock!

Things I learned this evening:

  1. Cooking crêpes is not that hard. It’s true that the first one was a little small, and that none of the other three were completely round. But they were delicious. They weren’t perfect, but neither were they burned nor raw. For a first effort, I learned a lot, especially about how hot to make the pan. I’m looking forward to the next batch.
  2. 72% cacao chocolate was probably just a bit too bitter. Next time, we’ll just go with regular dark chocolate.
  3. I love the food processor we bought today! I’m not sure it was necessary just to mix the batter—as my cookbook suggested—but it sure made creating the raspberry filling very quick! I can’t wait to try it on something else.
  4. I need to find think of some other delicious fillings. Any suggestions?
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4 Responses to Crêpes Rock!

  1. Karen says:

    Nutella. Absolutely fill them with Nutella. And then invite me over. ;)

    What food processor did you buy? I just ordered a Cuisinart, but now I’m afraid there is a better one out there that I should have ordered instead.

  2. Jeff Mather says:

    We got a rather inexpensive KitchenAid 7-cup unit at Target. It was about $80 if I remember correctly.

  3. mary! says:

    second vote for nutella! any kind of cooked-down fruit (apples, figs, berries, peaches, etc.) would be surely tasty. also, cheese.

    (maybe not all of these things at the same time, though, depending on your choice of cheese.)

  4. Leslie M-B says:

    For breakfast, I fill crepes with fresh fruit (berries and/or peaches) and sprinkle on some powdered sugar. Soooo tasty. Savory crepes open up so many other possibilities, though–think about Southwest-ish omelette ingredients and try those (cheese, onions, black olives, avocado, tomatoes, sour cream).

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