[Sca-cooks] crepes

[Phil Troy SCA]

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

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
> 
> http://www.foodmuseum.com/crepe.html
> 
> http://www.tourismebretagne.org/eng/tasty-brittany/flavour/crepes/crepes.cfm?pageName=crepes
> 
> for ones that move around
> 
> http://www.hampsteadcreperie.com/
> 
> http://crepesbonaparte.com/
> 
> Professional equipment including the spreader- google image search under crepes spreader where one finds 12,000 images
> 
> http://www.krampouz.fr/public/catalogue-familial/produits/en/electric-crepe-maker-cebpb2-patented-spreader-33-cm/
> 
> Johnnae
> 
> 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?
>> 
>> Stefan
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