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Chaotic Coffee Klatch (tea also available)

rjr_1954 said:
Is it just me or is chaos boring during the day, must just be me that's boring!
Click to expand...
It's you. LOL - just kidding buddy. During the day, folks are in and out, off and on. Normal ebb and flow of most any thread. I wouldn't worry about it, unless you're trying to hone your thread killing skills to super-human levels. :)
 
Paul_Chance said:
It's you. LOL - just kidding buddy. During the day, folks are in and out, off and on. Normal ebb and flow of most any thread. I wouldn't worry about it, unless you're trying to hone your thread killing skills to super-human levels. :)
Click to expand...
No. Today I'm home trying to survive living through a bad day with covid 19, its a bitch today 😐
 
B2fromA2looking4U said:
Share your recipe. I used to make crepes.
Click to expand...
You'd do well with a more simplified recipe, but maybe there are first-timers, too. @HarryHill would this help?

Gluten free crepes

3 dl milk, preferably full-fat
1 egg
1 tsp sugar
½ tsp salt
1,5 dl gluten-free flour mix - I've found a mixture of oat flour and potato starch to be good, nobody guesses it's gluten-free. Some of mixes have too much starch.
Butter for the pan

To make a tower: sugar

To serve: jam, possibly whipped cream, some may like just sugar

1. Beat the milk and the egg together.
2. Add sugar and salt.
3. Finally add flour, beat well, and let the batter stand for a while.

4. If you want to serve with whipped cream, now it's the time to whip it. Good crepes deserve the home-whipped stuff!
Also make ready the frying station: a plate for the pancake tower, another plate to cover it (to keep it hot), sugar, butter and a knife to take it. I like using a soup or sauce ladle to take the batter.
And then of course a suitable pan. Ideally the heat should be on the high side, so traditionally crepe pans are cast iron. Teflon is a bit tricky as you shouldn't overheat it when empty, but it's doable. 20cm (8 inches) is a good diameter, manageable and the crepes fit most plates.

5. Heat the pan up. Add some butter to the pan and let it melt, even get a bit brown. Add some crepe batter and move the pan to spread it, so that there's an even thin layer.
6. When the pan is hot and layer is thin, it won't take long before the bottom of the crepe is nice and brown - time to turn it. With the right kind of pan it's possible to throw-turn it, but a broad spatula will do just fine. And when the other side is ready, move the crepe on the waiting plate.

7. And now it's time to be quick! More butter to the pan, and while it melts, mix the batter briefly because it's right then time to add batter to the pan!
8. While the next crepe is on the pan, take some sugar and sprinkle it on the previous one. That will keep them from sticking together.

Continue until you run out of batter. I got some 7 out of this batch, could have made even thinner ones. Ate half of them in one go.

@Photog1rl I might simplify that a bit for the recipe card, don't you think?
 
HarryHill said:
I don't know how to make a proper crepe. I just pick up the pan and cause the batter to run all over the surface.
Click to expand...
I wonder if you mean how I read that. Because the batter is supposed to spread all over the pan. Such a shame I didn't think of taking a video when making those...
 
Strixaluco said:
You'd do well with a more simplified recipe, but maybe there are first-timers, too. @HarryHill would this help?

Gluten free crepes

3 dl milk, preferably full-fat
1 egg
1 tsp sugar
½ tsp salt
1,5 dl gluten-free flour mix - I've found a mixture of oat flour and potato starch to be good, nobody guesses it's gluten-free. Some of mixes have too much starch.
Butter for the pan

To make a tower: sugar

To serve: jam, possibly whipped cream, some may like just sugar

1. Beat the milk and the egg together.
2. Add sugar and salt.
3. Finally add flour, beat well, and let the batter stand for a while.

4. If you want to serve with whipped cream, now it's the time to whip it. Good crepes deserve the home-whipped stuff!
Also make ready the frying station: a plate for the pancake tower, another plate to cover it (to keep it hot), sugar, butter and a knife to take it. I like using a soup or sauce ladle to take the batter.
And then of course a suitable pan. Ideally the heat should be on the high side, so traditionally crepe pans are cast iron. Teflon is a bit tricky as you shouldn't overheat it when empty, but it's doable. 20cm (8 inches) is a good diameter, manageable and the crepes fit most plates.

5. Heat the pan up. Add some butter to the pan and let it melt, even get a bit brown. Add some crepe batter and move the pan to spread it, so that there's an even thin layer.
6. When the pan is hot and layer is thin, it won't take long before the bottom of the crepe is nice and brown - time to turn it. With the right kind of pan it's possible to throw-turn it, but a broad spatula will do just fine. And when the other side is ready, move the crepe on the waiting plate.

7. And now it's time to be quick! More butter to the pan, and while it melts, mix the batter briefly because it's right then time to add batter to the pan!
8. While the next crepe is on the pan, take some sugar and sprinkle it on the previous one. That will keep them from sticking together.

Continue until you run out of batter. I got some 7 out of this batch, could have made even thinner ones. Ate half of them in one go.

@Photog1rl I might simplify that a bit for the recipe card, don't you think?
Click to expand...
This is almost exactly like the recipe I use from the Joy of Cooking. It uses more eggs and white flour. I also like to stuff them with a soft cheese or crab meat for a savory crepe. For breakfast, preserves or fresh fruit are stuffed in them.
 
B2fromA2looking4U said:
This is almost exactly like the recipe I use from the Joy of Cooking. It uses more eggs and white flour. I also like to stuff them with a soft cheese or crab meat for a savory crepe. For breakfast, preserves or fresh fruit are stuffed in them.
Click to expand...
Crepes aren't too picky about the amount of eggs. I've even done totally without eggs when hiking - it's not like one can carry fresh eggs days into the wild. Just takes twice the amount of flour then, and the crepes will be thicker.

And you may of course serve them with whatever you want. Also just fold them twice, or roll them, or whatever you do with yours.

For me they are usually a sweet dish. I tend to eat every second with just sugar, and every second with (raspberry) jam (and cream if there's any). In the summer fresh strawberries instead of jam.
 
I guess I'm being punished for surviving as I'm all that's left of my family. I must have been a miserable child to deserve this. What have I done to deserve the hell I'm in. I have a wonderful wife who loves me and cares for me and I don't show it enough because I can be a SOB. Yes, Rj can be cold. I'm just miserable when I'm sick. She's over the worst of covid, she's a strong loving person. So I'm sorry if I've hurt anyone here and I apologize for everything. Don't mind me, I'm just horribly depressed today. I have to take some medicine and go to sleep before it gets worse! Later, loves❤
 
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