Dough was way too liquid! Added a lot of extra flour and some rolled oats. Texture is nice and flavor works really well with butter, but I would like it darker, so maybe next time I will use some molasses.
Added some water to the batter (after the second crepe) to make it easier to spread around the pan.
Oh! And the first crepe turned out aweful, but I got better after each one and adjusted the cooking temp, batter, etc. So don't give up if the first one or couple don't come out pretty; it'll still taste good and my Huskies loved them.
Delicious with the Swiss Meringue buttercream and great use of the leftover egg whites from the curd! The buttercream is firm and likely would like to try a lighter frosting alternative next time….
