vol94
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Dude, that is next level. I made crepes for my wife. Never have mastered omelet technique. You inspire me.Just finished the brunch I fixed for her featuring omelettes and sous vide filet mignon. Been at it since 7:00 although I set up the sous vide when I took an old man bathroom break at 4 am.
I need a freaking nap.
Dude, that is next level. I made crepes for my wife. Never have mastered omelet technique. You inspire me.
The key with crepes is to learn how to flip things in the pan one-handed. Trying to flip them with a spatula without tearing them is much harder.The New York Times has a "How To" section with video in their Cooking section.
The secret is to salt the eggs for at least 5 mins ahead (helps fluffiness) and while using a fork you keep pulling the outside towards the middle allowing the liquid to flow out and create new edges. The video really helps.
On the other hand my crepes never work out right, so you've got me there.
It helps to practice with oil or water. Water’s most convenient, but as a cook once told me, “hot oil gives a lesson.”