I'm not the only baker who gets a type of recipe stuck in their brain and then has to make multiple versions of it. I am also susceptible to food porn: pictures of somebody else's food creation that is so beautiful, you must try the recipe yourself. Take a look at this:
|Matcha mille crepes (from Zen Can Cook).|
It's a green tea crepe cake with orange pastry cream filling. This is the third mille crepe version that Zen blogged about. He got the same "must make different flavors!" bug that I get. Of course I had to make this cake.
Every European culture has their own version of crepes. In my father's family, we eat blintzes, which are basically crepes filled with a sweet cheese mixture and then fried. We also eat the classic French version of crepes, especially since there are a bunch of crepe restaurants in Berkeley (Crepes A Go Go, Crepevine, etc.). These are more on the American side of what a crepe should be: larger and with more fillings than you'd get in France. I'm an American so I don't complain.
So I'd been eating crepes for years but I'd never tried to make them. I knew from the start that there would be a serious problem: I can't flip anything in a pan. Pancakes and omelettes become smashed messes when I try to flip them. I also don't have a crepe pan, which is a thin frying pan with a completely flat bottom and almost no outer rim (see this for an example). I didn't know if the pan was necessary or not. This entire thing was going to be an adventure, and if it didn't work I would hopefully have some delicious, smushed crepes to eat at the end.