[Sca-cooks] crepes

Kate Wood malkin at gmail.com
Sun Sep 19 12:20:19 PDT 2010

On Sun, Sep 19, 2010 at 3:18 PM, Phil Troy SCA <adamantius1 at verizon.net> wrote:
> 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.
> Adamantius

And of course, I said "often", not "always". I have seen it done
without, but most of the time I have seen people at work in creperies
over the past decade, they have used a spreader.

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