Crepe Hanging

Well, we're getting a little closer.

This morning, I gathered up the recipes from five sites and charted them to see where they varied. It turns out that the proportions tend to be similar, but not always. I'd put the actual values here but I don't know how to get a table inserted.

What I did was to take the values for the second set, which came from the All Recipes site, and try it. I ended up with something that's not nearly as thin as I gather they're supposed to be (the phrase 'able to read a newspaper through it' has been used), but was rather about a quarter-inch thick, perhaps a bit less. My wife took some gelatinous food we had, rolled the crepe around it, and declared it acceptable.

I still want to mess around a bit, possibly thinning out the batter a tad to see if we can make the crepes thinner while still maintaining structural integrity. And I want to add some sugar to it.

But, heck, not too terribly awfully bad.... for now.