Chey’s Lounge

Okay I can’t lie and pretend I didn’t laugh while writing this last title of the latest triad of post titles. I’ve kinda gotten away from intentionally titling every three posts using some sort of commonality to tie only the titles together. Nice to bring it back in a way that gives me a chuckle. Anyways. I did it. I made the crepes. I wish I doubled the recipe. I only got like 5 crepes out of it. I was living and dying by the recipe and stylings of acclaimed French chef , the legend, Jacques Pépin. He makes crepe so easy (please read that with a French accent).
I’m just gonna write about the crepes today since I didn’t make them until like 10 PM, so it’s already 11:12 PM now. Not much time to dilly dally. I tried to take some pics of the process, but I’m much more of a writer or actor than photographer/videographer/editor. I did my best for all 3-7 people who will read this though. The first pic doesn’t show the milk, but it shows all of the other ingredients I used.

This is the recipe (and the very picture) I used.

I started with the dry ingredients, egg, and just a little bit of milk.

I added a touch more milk while mixing to get everything well incorporated. We don’t want any lumps in our crepe and if you add all the milk at once it gives too much room for the lumps to hide.

After we were sufficiently lumpless, I added the rest of the milk, some water, and nearly finished her off. Here’s a secret. The butter is melting in the pan during this process. So once that’s done, you add the butter.

And now she’s ready for the pan, which is perhaps a little too buttery for the first crepe. But the first crepe is like the first pancake, it’s not good, so it’s really perfect to set the pan up for the rest of the crepes. They don’t stick because there’s enough butter in the batter to keep it pretty loose and limber and ready for flippin’.

See, like a little too much. Nevertheless, delicious.

Now, we’re ready for crepe.

We’re pouring that on one side of the pan and sorta twisting and flicking the bean wrist to get it to cover the whole thing with a thin layer of crepe. The first one looked pretty not great, shockingly.

The second one was so much more socially acceptable.

And honestly. It was not that hard. I shouldn’t have been too nervous about it. I think I got some lace on some. Not this one too much, but it was pretty sexy regardless.

all about that lace, bout that lace, no fluff.
And now.. it’s time for the Thanksgiving leftovers crepe!!

So crispy on the edges… tastes like the lightest, flakiest, egg with butter.

I would absolutely do this again. In fact, I may make it a tradition if I don’t die before I do it enough to qualify. A little gravy on the side… all there’s left to say is… bon appétit!