Crepes

This is a crepe pan. Yes, I own my own crepe pan. Betcha you didn't even know that crepes require a special type of pan. Well, I am here to tell you that they don't. 

I just really enjoy having unnecessary but specific cooking supplies. I have never even tried to make crepes in any other pan. This is because the first time I ever crepe-ed was at Becca's house, where they have everything you could ever want in a kitchen and more. We made them in a crepe pan, of course, and then when I told my parents about how much I loved it, I soon thereafter got a crepe pan for my birthday. So you see, I've never even had the opportunity to make crepes in anything but their very special personalized pans.

I know it looks fairly thick in this picture, but that's just because of my super photography skills; crepe batter is actually supposed to be pretty thin so that you can swirl it around the pan for a nice even layer.

See? I may not be able to make the perfect waffle shape, but I am a master of crepe making. I would not, however, say that I am a master of crepes to, say, a French cook who would literally be THE master of crepe making...

I really like how they get all curly along the edges. Once they cool off though they tend to flatten out, with is nice to roll them up, but really the curliness is not an issue. And besides, I like the curling, it looks cool.

So the crepes I made are technically French crepes, but if we're being real here I am not sure what the difference between a French crepe and a regular crepe is, so if you know, please enlighten me, or I guess I could look it up. Okay fine I'll look it up...

*Googles "What is a French crepe compared to other types of crepes?" *

So, crepes originated in France, which is why this specific recipe is French. This is the original crepe, as opposed to, say, a Japanese crepe. There. That somewhat clarifies things... a little bit... maybe... okay fine I didn't feel like reading that much.

THAT'S BESIDES THE POINT.

French, Canadian or Swiss, the crepes that I made are delicious, especially when you put peanut butter and Nutella on it and roll is up.

It is not a very clean process... the spreading of the peanut butter and Nutella, but who cares what it looks like if you're going to roll it up and engulf it without seconds?

I personally enjoy the last crepe, when you don't have enough to make a full circle and it ends up looking just insane.

But I guess that's just who I am... insane...