What Happened to My Crepe?
That is a very good question! Hopefully I can figure out the answer rather quickly, because the french crepe is a great thing to eat and experiment with.
Time for a confession. I tried to make crepes the other night. It’s my goal this year to try a new recipe each week, if at all possible. Which might be hard sometimes, when I have two roommates who don’t like trying unfamiliar foods. So I have to be very careful with my experiments.
Anyway, they were okay tasting, but a disaster to make and to look at! What had gone wrong? I don’t know!
First, the Crepe Batter
I had tried a batter mix I had gotten at Sur La Table. I have recipes to make them from scratch, but sometimes a goddess is in a hurry, or she is just flat out lazy. There is nothing wrong with mixes, as long as you don’t use them as a crutch to avoid making things 100% homemade.
I followed the recipe. The lady at the store had told me when they made them they put the batter in the fridge overnight. So I figured what would the harm be in putting the crepe batter in the fridge while I cooked the filling. Well, it was way too thick when I went to use it! The crepe batter would not swirl in the pan like it was supposed to. It was staying in the middle. When I tried to use enough batter to spread over the pan, they turned out too thick. This was not supposed to happen.
So I guess I won’t be putting the mix in the refrigerator to stay cold next time. I will just plan my multitasking better so I don’t have to worry about it.
I have made crepes before, so I had some practice at making them. The crepe turned out tasting okay.
Then the Filling
I wanted to try to make my own filling. That is one thing that is fun about the crepe. you can do whatever you want, put whatever filling your little heart desires into the crepes.
I wanted to make the Elvis Crepe. I had no clue if this had been made before, I am sure it had. But I couldn’t find a recipe. Fortunately I did have the recipe for the Elvis Sandwich, and wanted to just convert the bread into a crepe.
One of the roommates helped with the peanut butter. He was supposed to just slightly warm it. I told him to do it for 10 seconds at a time, until is spread a little bit easier. I did not supervise, and he put it in for 40 seconds. NO! It turned completely liquid. So I scrapped that idea and just used the peanut butter out of the jar, spreading it with the back of a spoon. What do you know, it worked!
I had burnt the bacon a bit because I was busy trying to multitask in two different rooms at the same time. Not a good idea!
Of course I didn’t make enough bacon because my cat had gotten a hold of the bacon when I was waiting for the cast iron skillet to heat up. Bad Kitty! He had never gotten on the counter before. At least I had never caught him before. So I didn’t get to use the whole thing. And next time I need to cut it up smaller.
The bananas I sliced way too thick. I really didn’t think that would make a difference, but it did once I started putting the crepes together.
And Assembling the Crepe
I spread the peanut butter over 1/2 the crepe. Then I sprinkled the chopped bacon and sliced bananas over the peanut butter.
Then the tragedy happened. A royal disaster. I obviously didn’t know to layer the ingredients correctly. You are supposed to fold the crepe in half, then in half again, so it looks like a triangle. By the time I was finished with the folding, mine looked like a mountain, not a flat crepe.
I have had crepes in IHOP that were flatter than mine! What did I do wrong? I guess I am going to have to research this.
The Filling Recipe for the Elvis Crepe
- 2 tablespoons peanut butter
- 1/3 sliced banana
- 1 1/2 slices chopped bacon
Hints to change next time
- Don’t put the crepe batter in the refrigerator unless the recipe calls for it. Don’t listen to others ideas.
- Cut the bacon smaller.
- Slice the bananas much thinner.
- Figure out where to place the filling, so the folding process doesn’t make it look like a big lump.
- How do I get the fried taste of the Elvis Sandwich in a crepe? Maybe I need to warm them a little in some butter or bacon crease after they are assembled.
- FYI, here is a great website for all things crepes, The World of Crepes. Great for inspiration.
The Conclusion on my Crepe Disaster
It truly wasn’t a disaster, because they did taste good. I need to work on the presentation. And stay tuned for a 5 way post on crepe fillings, SOON!