Crepes

  Today we crafted some wonderful crepes in catering II class.  There were many masterful techniques involved in the creating of these delicious french treats.  One of these was the art of whisking the batter into a cream so that it would cook easier and more evenly.  Also involved was the task of flipping the cakes once they were halfway ready.  This was difficult and we had quite a few mishaps involving crepe on the floor.  Overall they came out extremely well and we enjoyed them to the fullest.  We made three variations of crepes, one was a mexican sort with beans, corn, and sour cream.  It was not that good in my opinion because I am not a fan of Mexican cuisine.  Also we prepared a more filling one with potatoes, onion, celantro, and cheese that was quite delectable due to the culmination of the flavors.  Finally we had a great one that was a combination of strawberries and chocolate sauce.  It was my favorite one and it was tasty.