johnnae at mac.com
Mon Sep 20 07:56:09 PDT 2010
I am editing today under a deadline. I have to make this brief. There
are numerous interpretations of the Menagier recipe. Try a search
under Menagier and crepes and sca to see various Society versions or
go to Google Books and take a look there.
The recipe I quoted from Janet Hinson, trans.
The original source can be found at David Friedman's website
Crepes and the '70's. It was probably a Julia Child/French Chef thing.
They were very popular and crepe skillets were popular gifts. There
was an upside down perfect crepe maker at the time where you dipped a
hot griddle into the batter and that made the crepe. Something like
900-watt professional crepe maker style simplifies the cooking of
crepes and blintzes, making it foolproof.
The 7-1/2-inch-diameter cooking surface is coated with nonstick
material and is slightly convex.
Dipping it into crepe batter coats it uniformly.
Amazon sells a variety actually. Take look there.
On Sep 20, 2010, at 2:27 AM, Stefan li Rous asked lots of questions.
> <<< You obviously didn't join the Society during the crepe heyday of
> the 1970's when they were served at feasts. >>>
> No, I didn't join the SCA until 1988 or so. Is there a particular
> reason crepes were popular? Was it just because they were different?
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