DISH - AGA DESSERT

  The AGA's Boiling plate (featured below)

     ( Top of  picture below shows the Bake-O-Glide*)

            (where  the Crepe is being made)                


     French Crepe
     


The important thingabout making a Crepe make sure the batter is smoth as silk and MELT your butter completely.

I find that using a hand blender at the end is critical
 in achieving a fabulous tasting crepe.

Making a Crepe with an AGA on a Bake-O-Glide sheet is a breeze!

 The finished "DISH"

Crepe made with a pecan, maple syrup &  dried cherry sauce