[Sca-cooks] crepe maker

[Holly Stockley]

It's a speed/consistency thing.  I usually put the batter into a pie tin.  
Then you dip the heated crepe maker into the batter, sort of swirl it to 
even out the coating, flip it back up and let it cook.  Slip the crepe off 
with a nylon spatula, then on to the next one.  Mine was a wedding present - 
to my mother.  ;-)  She never used it, so passed it on.

If I were looking for one, I'd hunt through thrift stores.  They were REALLY 
popular in the 60's & 70's, much like fondue sets.  Lots of people still 
unload like-new crepemakers still in the box.  Or even check e-bay, which 
has a dozen or so listed right now.

Femke

>From: Stefan li Rous <StefanliRous at austin.rr.com>
>Reply-To: Cooks within the SCA <sca-cooks at ansteorra.org>
>To: SCA-Cooks maillist SCA-Cooks <SCA-Cooks at ansteorra.org>
>Subject: [Sca-cooks] crepe maker
>Date: Sun, 19 Jun 2005 23:19:52 -0500
>
>  Huette mentioned:
>>I squeeze the lemons all over the crepes and let those
>>crepes just melt in my mouth.  I now make my own at home, now that I
>>have purchased a crepe maker.  So much easier and faster ...
>
>Okay, another "Stefan" question. :-)
>
>How does a crepe maker make crepes? Is this like a waffle or wafer iron, 
>except having smooth surfaces? It would seem to be pretty easy to cook 
>crepes on griddle. Isn't crepe batter very similar to pancake batter, 
>except thinner? I'm not sure I've ever had any crepes, though.
>
>Stefan
>--------
>THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>    Mark S. Harris           Austin, Texas          
>StefanliRous at austin.rr.com
>**** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
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