A.I said “Don’t expect perfection”
My kitchen notes say: “Yeah…but don’t quit before crepe #5.”
Making basic crepes for the first time taught me you don’t want to quit after the first ugly one.
A.I tells you to not expect perfection…meanwhile your batter is forming countries in the pan.
My kitchen notes say the first few crepes are basically warm-up reps. By crepe #5, your spreading hand finally starts cooperating.
What I Used
All-Purpose Flour – 1/2 cup
Egg – 1 (lightly beaten)
Milk – 1/2 cup
Vegetable Oil – 1/2 tbsp.
Salt – pinch
Filling – feta, canned pear slices, craisins.
Sift the flour into a bowl. Make a well in the middle of the flour. Add egg and oil to well. Begin to gently whisk as you gradually add the milk. When smooth, let sit for 2 minutes. To cook, oil your pan (go light) and heat over medium-low heat. Pour in batter (about 3/4 of a soup ladle). Spread evenly (I used a crepe tool) and let cook until top begins to set and bubble (about 45 to 90 seconds). Flip and cook the other side (about 20 to 30 seconds). Serve with favorite filling and toppings.
THREE KEY MOVES FROM MY KITCHEN NOTES
1. The batter looks runny
That’s okay. That is how it should look so it can be spread thin.
2. Keep the heat medium-low
AI suggests medium heat, but I learned that is for when you get good at spreading the batter. Medium-low gives you more time.
3. Swirling the batter? Forget-about-it
I had no luck with swirling. The results were too inconsistent. Using the crepe tool ($10 on Amazon) worked better for me.
You’ll find the AI Suggestions vs. My Notes comparison chart here.
Even the weird-looking crepes usually taste amazing once rolled, topped, and covered in syrup. Nobody sees the battle scars.
Crepe Scorecard
Make the crepes. Tally your points!
https://shouldicookit.com/made-by-you/
Should I Cook It? 
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