What is your crêpe technique?

La Mirabelle is around the corner from my house.

http://www.lamirabellenyc.com/

I only made them once, one at a time and then used them to make blintzes. They were delicious.

The Ex and I always had a disagreement about waffles and pancakes. I thought you should make them and eat them, make them and eat them because they were best eaten right away. He liked to make a batch and keep it warm in the oven, then eat them all at once.

I have tried a few times, but it takes a finesse that I just don’t have. I get easily frustrated when the things I am cooking break.

I always end up making pancakes instead, and putting Nutella and whipped cream on them. ^_^

We make them fairly often, but we only have one crêpe pan. So, we usually stack them in a covered bowl to stay warm until we have enough (there are 5 of us).

I’m not a fan of the stacked method, as it tends to steam them. I have considered getting a second crêpe pan so I could have 2 pans going and then just serve them while they’re hot.

Also, we exclusively do sweet fillings. My favorite has always been simply a touch of lemon juice and a sprinkle of powdered sugar. I’d like to branch out and experiment with savory.

We use one crepe pan and stack, with parchment paper or waxed paper in between each. We nibble on one or two as we cook but save most to eat all at once.

My favorite savory crepe filling is spicy lamb sausage, sauteed mushrooms and creme fraiche.

I once tried it and it didn’t come out well. Probably since I don’t have the right type of pan. I once in a while make thin pancakes, but it isn’t really the same. The best crêpes in my opinion are at The Original Pancake House in Boca Raton, FL at the corner of Pametto Park Rd and Powerline. I like them plain with powdered sugar and lemon. OMG! You’re supposed to add some butter on their too, but I forego it. It isn’t really a traditional French crêpe from what little I know about crêpes, these are slightly thicker, kind of like a pancake with more egg I think. Ironically, one reason I don’t eat things like crêpes is because of the eggs (cholesterol) but those Original Pancake House crêpes are my cheat once a year.

I make and serve them one at a time. We usually eat them standing around the stove waiting for the next one to come out of the pan. For savory toppings I like bacon and cheese but really the only way to have crepes is the proper English way, with sugar and lemon juice.

I’m going to have to get me a crepe over Thanksgiving now! All I can think about is the sugar and lemon making almost an icing on there. It means I have to eat all vegetables the next ten days so I don’t feel like I will have a heart attack. Gotta remember to bring my aspirin. LOL.