On Monday, March 27, 2006 at 4:34:27 PM UTC-7, Cheesecake Lady wrote:

Good Evening All!

I hope someone here has some experience with this. I am at my wits end.

How in the world do I prevent crepes from being rubbery?
I am using a basic recipe that I got off of Food Network - Alton Brown.

Is it the amount of the batter I am using?? Please help. Have a really tasty layered crepe "cake" that I want to duplicate & it just isn't working. Nowhere near what I had at a local restaurant.

Any suggestions would be really great!

Thanks!

Lisa :-)

This is funny. I am here to ask for your rubbery crepes recipe. I am making a spring roll recipe that calls for a rubbery crepe (lolol). Would appreciate it!

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)