1) it is reputed that leaving the batter to "rest" (in a jug in the fridge) for a period of time improves the pancake (say 30 minutes to an hour)
2) some of my friends put sugar in the batter, I don't, I guess it's just different recipies
Had a really gorgeous "crepe" at the Cropredy festival on Saturday, with a filling of cheese and (very) garlic mushrooms ... gorgeous (except possibly *too* garlicy/salty and yes, it is possible to be too garlicy!) Looked and tasted like a thin pancake to me though ...
Yay!
1) it is reputed that leaving the batter to "rest" (in a jug in the fridge) for a period of time improves the pancake (say 30 minutes to an hour)
2) some of my friends put sugar in the batter, I don't, I guess it's just different recipies
Had a really gorgeous "crepe" at the Cropredy festival on Saturday, with a filling of cheese and (very) garlic mushrooms ... gorgeous (except possibly *too* garlicy/salty and yes, it is possible to be too garlicy!) Looked and tasted like a thin pancake to me though ...