Spring…not yet. It’s snowing outside. Snowing on my crepes. The Sun is very week. I still celebrate the Chandeleur and flip my crepes.
To get a thick soft crepe, use twice as much of batter and cook it on low heat, longly. Japanese crepes are nearly always super thick and soft, and totally white, served cold. These are served hot.
I perfumed the batter with vanilla and rum, and replaced the milk by water and condensed milk. Dessert crepes.
Plus fruits from the sun mikan mandarin oranges, mango (frozen), and kumquats for their skin.
Plus a ts of condensed milk, and coconut flakes.