That’s a hoax, right? It depends.
The art of making crêpes in our family has evolved over years. Our kids love them, and Sunday morning breakfast at the Ahlmann house is often an event.
Until recently, my crêpe-making technique was pretty good. I used a recipe from allrecipes.com, tips from friends, and crêpe-specific pans. The result was a good product, baked two minutes on one side and one minute on the other, on medium-low heat, with occasional additions of butter to the pan.
Then Rachel discovered the crêpe section in the masterpiece cookbook by Julia Childs. Julia, a legend for her translation of French cuisine to the American kitchen, spent decades learning her craft in France. Based on her wisdom, we made the following improvements:
By using sunflower oil with a higher burning point than butter, we can increase the temperature of the pan to medium-high. Oil is applied to the pan before each crêpe using a paintbrush. The result is better surface texture, and crêpes that finish in a minute and a half instead of three. That’s no big deal on one crêpe, but adds up on 40. In fact, it means one hour cooking time instead of two, with a better product.
Had you suggested I could double production while increasing quality, I would have doubted it. I had worked on the craft for years, and what else was there to learn?
So, can you double sales in 12 months? It depends. But I know that a few hard-earned, easily-transferred tips from a pro can double the rate of crêpe production in ten minutes.
Ps. Chet Holmes did not, as far as I know, have any interest in crepes. But he did write a book on the 12 steps he used to double sales at hundreds of companies. It’s called The Ultimate Sales Machine, and it’s available at Amazon.com.
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