A crepe pan is one of the many, many kitchen items that I've wanted to buy but Paul has talked me out of over the years. I would never admit it to Paul (luckily he never reads this!), but we really don't have room in our kitchen for one more item. It's taken some practice, but with my regular, not even non-stick, fry pan, I'm able to make pretty decent crepes. I just use a small amount of oil or butter, and the two spatula technique that I learned from the Smitten Kitchen (it's described at the bottom of this post). Because we were in a rush to eat dinner (when aren't we in a rush to eat dinner?), I asked Paul to blend the sauce while I was making crepes. Normally I'm the one to attempt to cut back on oil/butter/sugar, but he actually suggested using less than the 7 tablespoons of butter that the recipe called for. I think we used about half of that. The sauce wasn't as thick as it was supposed to be, but it still tasted very rich and I love the combined honey and citrus flavor. Overall these were good, but I doubt I'll make them again. I generally avoid desserts that need to be made and then served immediately and, as much as I liked the honey and citrus, in my book raspberry, chocolate, (or nutella), and whipped cream crepes are impossible to beat.
I don't have nearly a large enough pan to make these yummy treats. Great post!
ReplyDeleteUsing less butter was probably a very good thing for this! :) I used it all and my sauce was still thin. :) Glad you liked these!
ReplyDeleteI think I need to buy an official crepe pan, but I think I'm out of room, too :)
ReplyDeleteThese were great even without the sauce and actually re-heated ok (trick is to make them really thin..)
ReplyDeleteI am so impressed with your practice at crepes - well done. I kept wondering why on earth I hadn't made these since the Bee Gees were on the top 40. Although as you pointed out, between the butter, sugar and honey....I really don't need to go looking for trouble either. Still, I would like to make them more regularly and play around with some savory varieties as well.
ReplyDeleteI used Lemon curd and powdered sugar on mine…they were delicious! The thing I love about crepes are that they refrigerate and freeze well, and all you need is a microwave to reheat them. Yours look perfect…glad you enjoyed them!
ReplyDeleteI have to admit! I have a nice crepe pan, which I have used for everything but crepes until now.
ReplyDeleteI know I'm out of room, but somehow that doesn't seem to stop me (I just make myself purge an older worn out item, sometimes :-) )
ReplyDeleteYours turned out lovely. Mine didn't cooperate at all, but the citrus vanilla sauce I used was still yummy and covered up the "mess".
ReplyDeleteMy kids would agree with your filling. Try nutella it's delicious and easy to put on quickly.
ReplyDeleteI never quite got the flipping down comfortably, but maybe I'll try your method. I don't have room for any more kitchen tools (or cookbooks either, but we won't talk about that...) but a crepe pan does sound very tempting.
ReplyDeleteI have a crepe pan but it was way too big for the crepes it is 28cm wide!! I don't even remember buying it! It must have been a wedding gift! Anyway your crepes look stunning either way and I agree this is not something I could eat everyday way too much butter!!
ReplyDeleteI'm happy to hear that other couples have such conversations as well:-) I keep angling for a standing mixer. We really don't have the counter space for it and I don't really bake often enough to justify the expense. But oh, how I want one.
ReplyDeleteI don't have a crepe pan either. I just use a small non-stick pan (omelettes or eggs kind). Yours look like they were very good!
ReplyDeleteThese crepes were delicious. They were a hit at my house. You did a great job.
ReplyDeleteI didn't make the sauce - just the crepes and then used fresh strawberries and nutella and just a dab of whipped cream. You can actually, by the way, make crepes ahead and stack for later use, probably with a bit of wax paper or parchment in between. Great job.
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