I had a couple of weeks of working in the culinary kitchens at school, a completely different vibe to the bakery. Kinda busy, seriously hot and manic. But during my time in the culinary kitchens I learned a few things.
I made crepes for the second time but I used a fry-pan instead of a crepe pan. These are pretty easy to make the trick is to make sure your batter sits for at least an hour, and that you keep the heat pretty low (on my electric stove top it is set at 5 out of 8).
Crepe Recipe (makes around 12 large crepes)
6 eggs1 cup flour
1 cup milk
3 Tbs butter
salt
Mix using an immersion blender, and then chill for at least an hour before using.
