I've had about enough...

[Dana]

of watching Emeril make Crepes... I think im going to buy some premade ones at the supermarket tonight!

 

[HottyToddyChick]

I want some! Ship 'em to me?

 

[Lord Stanley]

I've had enough of misleading thread titles

 

[Dana]

It was in the cooking section... What did you expect?

 

[Lord Stanley]

oh i never bother looking at sections

 

[Pabst]

crepes are not that hard to make. they're made from a thinned down pancake batter, basically.

i would rather make them than buy them. home made beats store bought every time.

 

[Guyzerr]

Dana make 'em yourself. It's real easy.

 

[Mystic]

cup of water or milk and acup or two of flour and an eye to hold it together
thats how i used to make them

 

[Mystic]

lmao an eye? an EGG!!!!

 

[Dana]

they wanted 5 dollars for a small package of premade crepes... fuck that

 

[JanieDough]

i think they are hard to make unless you have the proper pans

emeril can blow me. he isn't even cajun. he is from false river or falls river or something like that, MASSACHUSETTS!

 

[Guyzerr]

i think they are hard to make unless you have the proper pans

emeril can blow me. he isn't even cajun. he is from false river or falls river or something like that, MASSACHUSETTS!

Na...... any round frying pan works great. My wife and I make 'em one at a time and fire 'em in a oven to keep 'em warm. When the batch is done they are all nice and warm. We like 'em with maple syrup. Yummmmmmmm

 

[Thornless]

Dana make 'em yourself. It's real easy.

Fuck that its easy!!:24:

Well if you get the right gear it's easy...

 

[Dana]

i think they are hard to make unless you have the proper pans

emeril can blow me. he isn't even cajun. he is from false river or falls river or something like that, MASSACHUSETTS!

Fall River, MA home of Lindsey Bourden and he's NEVER claimed to be cajun.

 

[Guyzerr]

Fuck that its easy!!:24:

Well if you get the right gear it's easy...

We don't use anything the normal home doesn't already have. If you want I can did out the receipe and post it here. If you like 'em you will be amazed at how easy they are to make. Cheap as well.

One thing I like about making them myself is I can make 'em as thick as I like... and I like 'em about 1/8' thick. I hate those skinny ones that look like parchment paper. What a waste of time.

 

[Ryder]

All I have to say is this.







Bam!

 

[Pabst]

Ingredients

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• Butter, for coating the pan

Directions

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.
*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

 

[Guyzerr]

Ingredients

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• Butter, for coating the pan

Directions

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.
*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

:yuk that will make them onionskinned paper thickness and who wants that? You'd have to eat a gazillion of 'em to even start filling the belly.

 

[Pabst]

crepes are suppose to be thin.

otherwise make a pancake if you want uber filling.

 

[Guyzerr]

crepes are suppose to be thin.

otherwise make a pancake if you want uber filling.

No, no, no he screams. They gotta be 1/8' thick. I don't want to be able to see through 'em.

A pancake is much different and shouldn't be compared to crepes.... ever. It's a sin to do that.