Baking+Crêpes


 * Crêpes**

Although I wouldn't consider crêpes to be "baked", that is nonetheless how James Beard classifies them because they are "baked" in the pan. So I didn't make crêpes for book club, I baked crêpes for book club. We had just read __[|A Picture of Dorian Grey]__ by Oscar Wilde which takes place in Britain. But during the late nineteenth century (when the book takes place), the aristocratic British didn't eat British food, they ate French food. Just an interesting little tidbit I learned from Taste before I gave up.

So I baked French crêpes for our British book club meeting. Which proved to be somewhat challenging, due to our lack of kitchen equipment in the library. But I got creative and mixed the crêpe batter the morning of book club and brought a non-stick, electric wok to bake the crêpes in. Mixing the batter was the easiest part: just whisking together eggs, milk, flour, sugar, and a little butter. But baking the crêpes wasn't too hard either. After brushing the pan with a little melted butter, the crêpes were easy to flip, especially in a non-stick wok. Crêpes aren't nearly as hard to make as I thought they were.