I made Canneles for the first time this morning (well, I mixed up the batter last night since it's best to let it rest). They are fabulous little French crepe-like cakes from Bordeaux, and fairly easy to make. I think they'd be better with the correct molds (deeper and smaller), but out of the three types of molds I tried; muffin tins, brioche molds and silicone—silicone wins for best outer crust and inner texture. Give 'em a try! The fabulous recipe is right here from Tartelette's blog.