This is how the pros make crepes

[sazemisery]

http://www.youtube.com/watch?v=8_cMt1mfKU0

[elleng]

1. C'est si bon!!!

.

[hippywife]

2. Those things are huge!

I watched several of the videos since they seem to just start automatically one after the other. I wonder tho if they are traditionally that big or if it's just being done for the flair?

[sazemisery]

3. That is how they are prepared all over Paris

Of course, this is a report I received from my children, who have traveled France.

[hippywife]

4. Seems rather

ostentatious and America-sized big portions which is why I wonder if it isn't for the tourists but whatta I know? :hi:

[sazemisery]

5. I think it is easier to fill the larger they are.

And I love the different folds. I have always been exposed to rolled crepes. Watching the YouTube videos, I like how the Chinese spin their crepes to spread them out.

[Warpy]

6. Makes me want to turn my big Calphalon pan

upside down for the next batch. It looks a lot easier to make them on a flat surface and I think coming up with a "rake" to spread the batter would be fairly easy. Filling a crepe that size would be sheer luxury.

Crepes in the home are smaller, friends from France have made them for breakfast in my kitchen and haven't picked the hugest skillet to do it.

The secret to crepes (or any egg based stovetop concoction) is temperature. You have to keep it low.

[Lucinda]

9. The low temp was the surprise for me in the video.

I would have assumed they cooked faster.
An overturned Calphalon pan sounds like an interesting experiment.

[Lucinda]

7. That was very cool!

Thankie for the link. :D
And the Nutella craving. :eyes:
:rofl:

[sazemisery]

11. Nutella is a staple in my household

My favorite treat is

+

[housewolf]

8. Look how inexpensive a crepe spreader is!

http://www.surlatable.com/product/crepe+spreader.do

[Lucinda]

10. It would be hard to make one at home that inexpensively!

:)