Sunday, May 1, 2011
It takes a little longer and is a bigger pain, but they came off the pan for me a lot easier if I turned off the heat and let it cool for a couple of minutes. If you're handier with a spatula than I am, just get them ont a rack right away. (If I didn't wait, they were perfectly edible, but not even remotely close to round.)
These were also yummy, but I found the flavor of the cheese to be a little strong for my taste. I will try this again, but with a milder cheese, or a blend. The "recipe", from A Slob in the Kitchen, called for 1 T. per crisp. We liked them a little smaller, and my husband suggested the pepper, which added a great flavor.