[Sca-cooks] crepes

[Claire Clarke]

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Stefan wrote:

I don't think I've ever had a crepe before, although I've had pancakes. I
seem to remember IHOP serves crepes but I've not tried one of theirs,
either.

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You know I thought that was really wierd until I realised that we only
started eating American style pancakes this year when my husband decided he
wanted the blueberry pancakes he saw on a carton of buttermilk. When I grew
up in England pancakes were what you're probably calling crepes and crepes
were just fancy versions. We just ate them with sugar and lemon juice.
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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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Nah. The batter should be runny enough that you can swirl it around in the
pan after you pour it in by gently tipping the pan. There's a little bit of
a knack to it. I guess if you don't have a crepe pan (or just a plain old
frying pan) you'd need a spreader. Ideally you should just have enough
butter/oil to coat the bottom of the pan, and enough batter to make a very
thin layer over the bottom of the pan. 

Angharad