I love crepes! I have made them several times, usually with some degree of success. Maybe a few stick or tear when I turn them, but all in all I can count on enough pretty ones to feed whoever is around. I've even made these crepes a few times. I've left out the citrus. I've left out the rum. I've added both. They are delicious no matter how they were made.
And then I bought a crepe pan.
I seasoned as recommended and had beautiful crepes to serve to my son and daughter-in-law. I filled them with vanilla pastry cream and topped them with melted fig preserves. Delicious and beautiful! Why didn't I take a picture?
So I had a casual dinner party. Dorie's Boeuf a la mode and sautéed green beans were on the menu, crepes for dessert.
I think I need to work on re-seasoning my pan. I think my flame was too high and then too low. I think I need more practice. But everyone loved them and hopes I will begin a quest to perfect the crepes. The sauce is perfect, as is! However, if your honey is Manuka and not as sweet as some honey, either cut back on the citrus or add a bit of sugar.
Out of the entire batch I had two that were presentable! The quest continues!
Go to the French Fridays with Dorie website to see how everyone else fared this week as we cook our way through Dorie Grrenspan's Around My French Table.
And then I bought a crepe pan.
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| My new crepe pan! |
I seasoned as recommended and had beautiful crepes to serve to my son and daughter-in-law. I filled them with vanilla pastry cream and topped them with melted fig preserves. Delicious and beautiful! Why didn't I take a picture?
So I had a casual dinner party. Dorie's Boeuf a la mode and sautéed green beans were on the menu, crepes for dessert.
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| A delicious pile of crepe crumbs! |
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| At least I got two pretty ones! |
Out of the entire batch I had two that were presentable! The quest continues!
Go to the French Fridays with Dorie website to see how everyone else fared this week as we cook our way through Dorie Grrenspan's Around My French Table.
Kudos for buying a crepe pan!
ReplyDeleteHow fun to use an actual crepe pan! Bummer these didn't turn out quite as well as you wanted but I am glad they tasted good!
ReplyDeleteI need that pan!!! Your crepe with whipped cream looks so yummy!
ReplyDeleteYour crêpes look GREAT! And I want that pan too!
ReplyDeleteI think they look gorgeous. How fun to hear of your adventures with crepes. I wish I had more experience but this week has encouraged me to make them more- especially different varieties like the savory options. Hopefully I will feel more comfortable about them as well- I was just glad I made it through this weeks ! I actually sensed disaster and doubled the batch just so I could try again. Boy was my hubby happy with THAT strategy :)
ReplyDeleteGuyla, I have that same pan, and have had it about 5 years…it works fabulously once it’s seasoned well. I kept a paper towel with a little oil on it, and wiped it over the surface after each crepe! ( As Dorie suggested) Except for the first crepe…they did not stick at all. You will love that pan once it gets a little more use! I think your crepes look wonderful…sorry you had a few problems with the pan! Don’t give up on it…I know you will love it!
ReplyDeleteWell, all the more reason to continue making crepes - just to season the pan!! Love the piped creme for garnish!
ReplyDeleteYour crepe and other dishes look wonderful. After seeing your pan, I realized that I think I have one! Used for tortillas, I'm sure. Mine did not turn out well, but I'm inspired to try them again. At least my vanilla citrus syrup I used was delicious.
ReplyDeleteI think you figured out the problem… heating is everything with any kind of pancake item. You'll get the hang of it.
ReplyDeleteGreat job! I have been seasoning my crepe pan for over 22 years, by making pancakes, French toast and grilled cheese sandwiches, finally I used it for crepes. I am glad you enjoyed the favors.
ReplyDeleteThat pan looks like fun. I want one too. Keep on practicing. At least the ones that don't look perfect still taste delicious.
ReplyDeleteYou will like that pan once you get used to it - just keep a little oil on it until the season sets in.
ReplyDeleteGlad you enjoyed - this one was good!
But the crepes look gorgeous!! It is tricky with these types of pans! I have a nonstick pan especially for crepes but it is way too big. So I used another one and I had some problems as well but I still enjoyed the mashed up result!
ReplyDeleteI think you can blame the pan. Your crepes look good anyhow.
ReplyDeleteThat pan is the same brand that others had and loved so perhaps it says more about the re-seasoning than your crepes. And, the heat. Hot is the watchword, I understand. I think you made quite an ambitious casual dinner and I know everyone was impressed with the effort. No matter how the crepes looked and even though you thought most of them were not perfect, I'm sure they tasted delicious.
ReplyDeleteYour crepes look beautiful. These were great. My family loved them
ReplyDeleteBut they weren't as hard as we thought!! My first ones were not so hot but after a few they turned out fine. Pretty with the whipped cream.
ReplyDeleteI've never used a crepe pan - just a small saute pan which works fine for me though the shape of your pan looks great. Keep working on it - these are so much fun!
ReplyDeleteI bet your family is hoping that you don't reach perfection too soon! The ones you photographed look perfect.
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