sarah bennett
When I make crepes, I use several pans, cooking three or four at a time. It keeps me hopping, but it saves a lot of time compared to standing there and doing one at a time. I generally use my crepe pan, a small non stick pan and a small cast iron pan. Once you get the heat adjusted, you would be hard pressed to tell the difference in crepes from the three different pans.
?? What about the baking powder? The crepe recipes I have used call for more egg than a pancake recipe, and usually more melted butter.
I don't make them that often. I always forget which recipe I used last. I suppose that I could make the right one. I have a crepe cookbook that has dozens of different recipes
Basic Recipe I II III IV
Cornish Pasties 7642My dad grew up in the UP of Michigan and since he also comes from a mining background, pasties are in our blood. I've been eating pasties ever since I had enough teeth...
eggs 4 3 4 3 salt 1-4tsp. 1-4 tsp 1-4 tsp 1-8 tsp milk 2 1-4 2 2 1 can condensed (2-3 cup diluted
with 1 cup water) cups Flour 2 2 2 1 1-2 melted butter 1-4 cup 1-4 cup 1-2 cup 2 Tblsp.
Then there are all the variation, some richer recipes that call for more eggs, cream, sugar etc.. There seems to be no single recipe for them.
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I have to try those one of these days. I have seen them on some cooking shows but I have never seen them in real live, so I guess I am going to have to make them myself. They seem to be like a crepe based sweet burrito.
