Phil Troy SCA
adamantius1 at verizon.net
Sun Sep 19 12:18:35 PDT 2010
I coulda sworn that when I spent my days for nearly a year making hundreds of crepes a day, with stress placed on consistency and neatness, using no special equipment but the pan and a one-ounce ladle, that that was a commercial setting. But perhaps it's a relative thing, and it may also have to do with the cost to hire "skilled", or at least expensively trained, labor.
But yes, that was just my experience, and I should not have spoken in a manner that sounded empirical.
Sent from my iPod
On Sep 19, 2010, at 10:27 AM, Johnna Holloway <johnnae at mac.com> wrote:
> ah creperies on wheeels across the country....
> See here for stationary crepes
> for ones that move around
> Professional equipment including the spreader- google image search under crepes spreader where one finds 12,000 images
> On Sep 19, 2010, at 5:10 AM, Stefan li Rous wrote:
>> Now that you mention this "where one was instructed to swirl around the batter", I remember that on a recent show Food Truck Challenge or some such, one of the trucks specialized in crepes, and I remember seeing them pour the batter on the griddle and swirl it around with some kind of utensil. Is that a common thing/requirement in making crepes?
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