when you are doing very well crepe-making, how do you normally garnish the fresh-from-the-pan crepe?
when i was little, in England, Mardi Gras / Pancake Tuesday saw mum making crepes for dinner for us. (she called them pancakes, as did we at the time, but in north-american lingo they were crepes - size of the frying pan and thin and roll-able; as opposed to the 10cm across, 5mm thick ones you'd get at a golden griddle with syrup and sausages).
our shrove-toozday-feast crepes were sprinkled with sugar, and then lemon juice, and rolled up.
I always particularly liked them coz they were the main course, but it was sweet. (that's a big deal when you're 6yr old. those days are now lost on this diabetic; but I never look back, darling, it detracts from the now)
what do you do to crepes once made?
when i was little, in England, Mardi Gras / Pancake Tuesday saw mum making crepes for dinner for us. (she called them pancakes, as did we at the time, but in north-american lingo they were crepes - size of the frying pan and thin and roll-able; as opposed to the 10cm across, 5mm thick ones you'd get at a golden griddle with syrup and sausages).
our shrove-toozday-feast crepes were sprinkled with sugar, and then lemon juice, and rolled up.
I always particularly liked them coz they were the main course, but it was sweet. (that's a big deal when you're 6yr old. those days are now lost on this diabetic; but I never look back, darling, it detracts from the now)