Originally posted by Harrier88
We need more squirrels...
I arranged all the squirrels in my yard by height, but it is apparently a violation of a local law to critter-size
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There are some good news this year: My crêpes pan has arrived. 
Looking forward to try it out.
Originally posted by Harrier88
There are some good news this year: My crêpes pan has arrived.
Definitely crêpey
I used to make crêpes since my gf at the time was quite fond of them.
We used the bottom of a large cast iron skillet as the pan -- by turning the skillet upside down and pouring the batter on the bottom.
Similar to this...
Originally posted by VorpalF2F
We used the bottom of a large cast iron skillet as the pan -- by turning the skillet upside down and pouring the batter on the bottom.
That... sounds pretty genius. And slightly dangerous - wouldn't it be easy for the batter to run off the sides of the pan? I'd imagine cleanup would also be a bit of a hassle, depending on the pan.
The general consensus I've seen seems to be that any regular pan should be fine for making crêpes, you just need to be a little skillful swirling it around to make sure that the batter stays nice and thin.
I might be able to give it a go tomorrow already, who knows...
Originally posted by Harrier88
That... sounds pretty genius. And slightly dangerous - wouldn't it be easy for the batter to run off the sides of the pan? I'd imagine cleanup would also be a bit of a hassle, depending on the pan.
Ever seen the bottom of a well-used cast-iron pan?
The major cleanup comes before you try to use the bottom to make crêpes.
Afterwards is easy.
If there were any mishaps, I don't remember them. NARF!
Another glorious day for Full English.
There may or may not be an attempt at crêpes later today.
Originally posted by Harrier88
There may or may not be an attempt at crêpes later today.
Crêpe No. 1: Failure
Spoiler
Crêpe No. 2: Postmodern art
Spoiler
Crêpe No. 3: If only I had more batter left...
Spoiler
Practice makes perfect. 
And as oddly shaped as the last two attempts at crêpes were, they were all perfectly edible and adding some cinnamon and sugar or some chocolate paste did bring some of that classic Christmas market taste.
Now I just need to find a way to get those crêpes in a proper shape too. And at least the way I made them this time, this wooden utensil to spread the batter really didn't work as intended. It only turned that crêpe into scrambled eggs (picture 1).
I think that if the batter is thin enough, it just makes a circle on its own.
picking up the pan and letting gravity "fill in the blanks" works too (more-or-less)
We're down to less than 9.5 hours of daylight now...
My theory is that the pan was too hot, and thus almost immediately transformed the batter into a solid state once it hit the pan. Hence the scrambled egg effect. I did end up picking up the pan and swirling the batter around on my later two attempts, after I saw that this cool wooden spreading tool that commercial vendors use didn't work for me.
Though it could be true that the batter was too thick. I heard that it's supposed to have a consistency almost like milk, and that I'm supposed to add a little more milk if it's too pancake-like. Seemed milky enough to me, but I might experiment with different ratios and recipes.
Btw, if anyone has any good recipes to share... this is still the cooking thread.
Originally posted by Harrier88
Btw, if anyone has any good recipes to share... this is still the cooking thread.
OK, just as long as they're extremely uninteresting.
It would be a shame if we cared
Speaking of recipes, I want to try this!
https://melissaknorris.com/borscht-recipe-how-to-make-moms-traditional-ukrainian-borscht/
Originally posted by VorpalF2F
Oh darn,
I was hoping it would be considered Banhauser fare 😢 ♠_cry:
Don't worry, I got you covered.
Don't forget the sauce.
Seriously the best recipe for Jägerschnitzel sauce that I've found anywhere, comes pretty close to how it's usually served in restaurants here. I've seen so many recipes that call for cream to be added - that's not a Jägerschnitzel! 
Originally posted by VorpalF2F
Oh darn,
I was hoping it would be considered Banhauser fare 😢 ♠_cry:
no way, I love it!!! :f_love::f_love::f_love::f_love::f_love:
Originally posted by Harrier88
Originally posted by VorpalF2F
Oh darn,
I was hoping it would be considered Banhauser fare 😢 ♠_cry:Don't worry, I got you covered.
Don't forget the sauce.
Seriously the best recipe for Jägerschnitzel sauce that I've found anywhere, comes pretty close to how it's usually served in restaurants here. I've seen so many recipes that call for cream to be added - that's not a Jägerschnitzel!
