It is common to find thin crepes, medium crepes, and “blanket” crepes.
Crepes are generally folded by hand, and coolies usually work to a certain dimension by means of a standard stick.
This type of crepe is to be noted for the excessive period of drying in comparison with other crepes of equal thinness.
It follows, therefore, that crepes which have a good thin finish should dry in a minimum period.
In appearance these crepes have a rough finish, and vary in colour according to the crude material employed.
In some factories, having no smooth-roll finishing machines, the crepes may have a distinct raised pattern upon them.
They went out for Ukrainian food, which Perry had never had before, but the crepes and the blood sausage were tasty enough.
"But—" faltered Tessie, looking longingly at the flesh-colored satins and crepes.