Small om

They say you can't make an omelette without breaking eggs. It turns out I can't make an omelette full-stop:

Pile of crêpe
A pile of crêpe this lunchtime.

Not quite the culinary masterpiece I envisaged. It tasted all right though. The Parmesan and chorizo filling was an inspired choice—even though it turned out to be more of a topping.

Postscript (16-Oct-2015): 24-hours later. Same recipe, same chef, different frying pan:

Now that's more like it!

I think I might have peaked.

Richard Carter

A fat, bearded chap with a Charles Darwin fixation.

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