They say the first crepe never works.


I thought I could out-do every cookbook and blog I’ve ever read.  I thought I could pull a fast one and make perfect crepes right from the start, even if I had never tried my hand at them before.  Sometimes, I think I need a good kick in the butt, bringing me down to reality….

……’cuz it’s true.  The first one doesn’t work.

Say hello to Creep. Crepe numero uno.
In the words of my dear friend, Cassie, poor Creep didn’t cut the mustard.
This is ok, though, because the second crepe should turn out just fine. 
In theory.

I was way in over my head, thinking that I could perfect the crepe without ever running into error. You know there’s a problem when it takes about 5 or 6 trys until you get the hang of something as simple as pouring batter into a pan.  Every crepe turned out small, thick, and bumpy.  Ummmmm.  I don’t even want to hear what kinda jokes might come out of that one.  We’re classier than that around here! Fer reals.

Crepe making either A.) Isn’t my forte, B.) Takes tons of practice, or C.) Requires a special pan and a few good prayers.  While I can say all the prayers in the world, I just don’t have that special pan, so I guess misshapen crepes will have to suffice. 

Of course, no one will know the better if you stuff them with asparagus and smother them with a mushroom bechamel.

I’d like to call this healthy, but I won’t lie.  You can’t make bechamel sauce without a goodly amount of butter.  But crepes are a kind of French food, aren’t they? French food has a lot of butter in it.  So, deal with it 🙂

These were surprisingly delicious.  Surprisingly because I felt so inadequately bad at making crepes.  To be honest, though, I couldn’t have cared less.  As Julia Child says, “The only real stumbling block is fear of failure.  In cooking, you’ve got to have a ‘What the hell?’ attitude”.  The queen of the kitchen is right.  Cooking is cut-throat business, even at home.  It can tear your ego to pieces the moment something goes wrong.  Why?  ‘Cause someone else is going to eat it.  If the food tastes bad, there’s no way around it.  It’s simply going to be bad, and everyone knows who’s responsible for it.

Soooo, what the hell.  Who cares?  It’s good enough to give cooking a shot.  It will get better and better and better as you go along.  Just like anything else.  I know that the next time I make crepes, I’ll be sure to keep the pan at a lower temp.  That way, the batter can spread nice and thin before it cooks into something more akin to our friend, Creep.  Next time, I won’t use so much cooking spray.  Actually, if you have a non-stick pan, oil or butter shouldn’t even be needed.  And no, I’m not going to invest in a crepe pan.  I may have a panini press, ice cream maker, and pasta roller; but a crepe pan would be going to far.  Don’t be the person who has a kitchen gadget for everything.  Totally un-cool.  I mean, it takes all the fun out of cooking!

On a totally different note, today is the first day of autumn! Yay!

I don’t know about you, but I’m stoked for colored leaves, pumkins, hunting, and halloween.  So maybe I’ll celebrate with a dessert of some sort 🙂

As for you, why don’t you try making crepes.  You’ll never get the hang of them unless you start!


One thought on “Crepes.

  1. Lori says:

    Creep is so…. cute. Good Read.


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