I didn’t have success with fried noodles until I started making this recipe in 2020.
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I use a JP recipe for crepes, and it works well, except that I always have to strain the mix, but that is because I don’t plan ahead and mixing melted butter with cold eggs does not work! But once the batter is strained the crepes are great.
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I frequently use an immersion blender, immediate emulsification.
I hadn’t thought of that. Thanks!
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Some things are better pre-made. As much as I want to make my own fresh lasagna and pasta, I can get excellent quality pre-made noodles for a few dollars at an Italian market near my home. Frees me up for lots of other projects.
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We had another thread anout that a while ago…things you know how to make but just isn’t worth the time/effort/cost
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If I need room temp eggs I just put them in a bowl of hot tap water for a couple of minutes before cracking. Brings them up from fridge cold in no time.
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DUH! I do that all the time when baking, but never thought to do that with crêpes. Call that a brain fart!
JP would be the one to trust. I appreciate your straining advice. I’ll remember that. Thanks!
Just a quick “thank you”…
In the past, I’ve (somewhat) struggled with making a pie dough or crust for my quiche recipe. This time I froze the butter (I was going to use) the day before and utilized ice water. I got up early, made my dough, wrapped it in plastic wrap and left it in the refrigerator all day.
When Dinner time came, I took my time and carefully rolled the dough out (on a silicone mat). It was almost perfect – I did have to do one small patch, but that was nothing compared to past attempts.
I’m hoping this isn’t a “one off” lucky break and that I have finally figured out how to make a nice crust.
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I always struggle with making scrambled eggs the perfect texture and overcook/undercook them 
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I wanted to master the souffle. I’m kinda losing faith in that.
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I am not great at burgers, rolled or folded omelettes , or crêpes.
Scrambled are in my wheelhouse, but I’ve yet to poach just ONE egg to my satisfaction. A kind bartender in one of my local cooking groups recently posted a youtube video where some dude tries all the techniques. I’ve not watched it yet, bc it’s just going to trick me into trying again 
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DOOOO EEEETTT! You just might find the right method! 
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At the risk of repeating someone, you need an absolutely fresh egg to poach it well, otherwise you’ll get a lot of ragged whites instead of a nice, rounded shape when cooked.
My eggs are about as fresh as hen-ly possible
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I saw a video recently that made me think of you - have you tried the vinegar “cure” method yet? Basically you crack your eggs into a strong vinegar solution (1 part vinegar to 2 parts water) to “cure” the outside of the white, turning the egg into a coherent blob that you can easily place in simmering water without it falling to pieces. I don’t care for poached eggs so I haven’t tried it, but I am curious from a food science nerd standpoint!
I have. It did not come out.
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What I don’t get about scrambled eggs is the notion that there is a perfect version. Scrambled eggs are so basic that it’s whatever floats your boat, IMO, so as long as you find a result that you like and can replicate it consistently, then it’s perfect for you. (And that’s all that matters!)
ETA: I like scrambled eggs in a couple of different ways. Pillowy-billowy soft curds are ethereal. Hard and moderately dense curds can have a very satisfying mouth feel the way they provide some bite. About the only way I’ve had scrambled eggs are how my MIL makes them: small, pebbly bits that are best eaten with a soup spoon. Eating her scrambled eggs like chasing marbles on a plate with a fork.
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