Personal Trainer: Cooking — Making Sugar Crepes

Aside from the recent hinge crack, I figured I may as well make a brief post on what I was doing during the day of said incident.

I was in the middle of working through a sugar crepes recipe. After letting the batter sit for a few hours, I opened up the DS again to continue the recipe (when the fated hinge crack occurred).

A description of the cooking process follows after the cut, along with a couple of low-quality images taken in the middle of the night.

First of all, I didn’t have a whisk. So I just twined two forks together as a makeshift one.

Second, pinch of salt? How much is a pinch? I didn’t want to stick my fingers in the salt and take out a “pinch”, so I settled for about half a spoonful in the batter.

Third, I didn’t really brown the butter. I used a small pan, put on low heat, and waited for the butter to brown. Waited a LONG time. Around 15 minutes. The chef didn’t specify how long it would take. Since I had my doubts that the butter would brown, I just took it out when it was yellow and melted with some white foam on top, and poured it in the batter.

Fourth, one of the things I was uncertain about was leaving the batter out. After I had put on the plastic wrap, I did a google search on sugar crepes. Some people advised refrigerating the batter for half a day. Others said to leave it out for half and hour.

Anyways, around 4 or 5 hours had passed with the batter left out in the kitchen, and I was getting edgy wondering if I really should have put it in the fridge. So, at around midnight, I couldn’t wait any longer, and then stepped into the kitchen to continue.

I wasn’t sure whether I needed to butter up the pan first before pouring butter in, but I put in a dollop of butter in anyway, since I figured that a buttery crepe would be better than a messed-up crepe that was stuck to the pan.

Cooking the batter over low heat. Yes, yes, I know the stove is dirty.

The first crepe ended up really buttery. Salty-sweet. It didn’t taste bad, but it didn’t have the light, sweet, crepe taste I was used to.

The crepes afterward ended up better and better. The smell of cooking them was so good. Whenever I twirled the pan around to even out the batter, I would catch a whiff of the sweetness.

The crepes that I managed to photograph before they were gobbled up. The bottom-most yellow one on the lower left is the first one I doused in butter.

I ended up making a lot of crepes, but most of them disappeared before I could get a chance to snap a photo of them. They were sweet, light, crispy, and went well with bananas, brown sugar, syrup, regular sugar, etc.

I also tried them with tomatoes and cheese for a “savory crepe”, but the flavors clashed with the sweetness of the crepe.

On the other hand, cheese, bananas, and syrup in the crepes mysteriously went well together…