Another KERF video! But this time it’s more entertainment than instructional! Our crepes didn’t exactly turn out as planned:
Kath Eats Crepes
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{ 11 comments… read them below or add one }
Kath,
I have an electric stove too, so I was wondering what temperature setting you ended up finding worked the best. Thanks!
Andrea ,
RIGHT at medium. And I don’t even know if that was perfect! But at the 6 if the dial was a clock.
K
Kath and Husband……I don’t care if some of them fell apart- all I can say is YUUUUMMMMM!! NOT that any of us need more dang gadgets in the kitchen, but my friend who was moving to Portland GAVE us this high end crepe maker (which we’ve used all but one time, like the pasta makers we get as wedding prezzies etc) and I must say the first one was a disaster and all the subsequent ones were perfect. You guys are purists though and I applaud you for trying it with butter in a real non-stick pan!!!
Deb
Essence of Emeril this morning was all about crepes. All I could think was perfect timing!
I enjoyed watching your crep video – very nice work and kudos for staying calm. I’ve wanted to try crepes as well, I think you’ve given me more confidence to do it.
haha Kath that was the cutest video ever!! Thank you for making me smile
I’ve made crepes once with a bunch of teen girls from church youth group (I was the leader who acted like I knew what I was doing.) Seeing your video makes me want to try them again, and use whole wheat flour. I think we used non-stick pans and just lightly sprayed them with cooking spray. Love the butter idea, but if you’re looking to cut the butter out, the spray would work.
Love the video!
Oh, and you go girl with the lawn mowing and yard work. It was so hot (and humid!) here today we couldn’t even go outside!
P.S. hate onions, love bananas, we have the same stove/oven AND I’m left handed. Kinda scary! (JK)
not bad for a first go! i think your batter was a little thick (add more liquid). you also should get a better flipper. the silicone spatula probably made things more difficult. another trick that i usually use with making crêpes is running the batter through a strainer to get rid of any small lumps (though i couldn’t really see if you had that problem. they may have all settled while in the fridge)
i’m sure things will work better next time.
I agree. Try a coated pan and perhaps thinner batter and a spatula that will go way under the crepe. Remember when I finally got the coated flat griddle and my pancakes improved?
I grew up making crepes all the time (but my nonna calls them omLETTE or rolls with jam) and I think that while your methodology was good your batter was a little thick and your pan was a bit too hot.. I always make the first one aka the throwaway one, and then adjust the batter as needed. also i don’t like mine as eggy so i usually add less egg than normal recipes recommend.
good luck making them again, and these videos are awesome!
i think u guys needed more flour to make the dough thicker and that way u can flip it