Level: Stagier

Yesterday evening, I learned that temperature matters. 😁😁 I had planned to make palacsinta with vanilla foam and berries. The last time I made it was in winter, and the temperature in my kitchen was lower, allowing me to leave the vanilla foam at room temperature without it flowing out when I rolled the crêpes. However, this time, with higher temperatures, I didn’t consider cooling the foam in the fridge. As a result, when I rolled the crêpes, the foam elegantly flowed out. Despite this, we still enjoyed the crêpes. The lessons I learned were: 1. Temperature matters, and 2. We can still enjoy our food even when it doesn’t turn out perfectly.🤩😘