Good Food Is Good: Crepes are Hard.

I knew going into this that the crepes would not be easy to make. But in my desperate attempt to fulfill my francophile desire for French classiness, I decided it was worth a shot.

They started out easy enough. Eggs, flour milk, oil, and a pinch of salt, all into a food processor.

How much is a pinch anyway? I never really know. This was either a pinch or a dash. Or a smidgen. Or a sprinkle. Whatever, I got the salt in there.

Stirred them all together for this nice batter which is essentially a runny version of pancake batter. Wonderful. I popped it in the fridge like they recommended, but i don't know what good it did, the ingredients were all cold anyway, and the batter was just as runny when I took it out.

Time to get down to business. Try number one, I just sort of dove in head first. I poured about a cup into the frying pan, and flipped it over pancake style. I ended up with a thin, blob-shaped pancake as a result.

Alright, try number 2. I used a little more batter this time, and I am now starting to appreciate that the first one stayed together when i flipped it.

Try number 3 was perhaps the worse. I didn't use enough oil and the heat was too low, which meant they stuck all over the place, and the batter started to boil before it was cooked. Whoops.

I was then left with a stack of still-delicious-but-aesthetically-unpleasing crepes.

Poor reject crepes...

Ok final try here. After my third time of washing the frying pan of crepe remains and burnt oil, I returned it to the stove for one final time. I poured the remained of the batter, waited for it to brown and flipped it with my newly discovered crepe-flipping skills. By some miracle of the crepe gods, it stayed in one piece!