Crepes aren’t something that I eat all that often. However, the other day we learned crepes suzette in my French cuisine cooking class at George Brown and the teacher demonstrated how to make crepes using a non-stick fry pan. You don’t need a special crepe iron or crepe fry pan, you can just use a regular non-stick fry pan (which I would think most everyday kitchens would have). The demo in class didn’t look that difficult. I figured – why not try to make them from scratch and see how they stack up against the store bought brand?
The feedback was pretty much the same among the taste testers. They really preferred the texture of the homemade one but liked the sweetness of the packaged crepes. Seeing that the flavour could be modified by adding more sugar, most people opted to go for the homemade (and add sugar if they were making dessert crepes or leaving it out if they were making savory crepes).
Based on the cost of store bought crepes, it’s definitely worth making crepes yourself. The ingredients are simple, the texture is superior and there will be cases when you can’t find the store bought variety in the grocery stores (I had to go to four different stores before finding them). There are times when certain items just won’t be available in grocery stores (i.e. gingerbread houses outside of Christmas, pumpkin pie outside of Thanksgiving). Knowing how to make something gives you a lot more control over what you can have for dinner because there are times when the convenience version of that particular food item won’t be available making things very inconvenient – ironic isn’t it?