Perfect Crepes - The Recipe Critic (2024)

FAQs

What is the best consistency for crepes? ›

A basic crepe batter

The consistency of the batter is key: It should be slightly thinner than heavy cream, with no lumps. Add sugar and vanilla for a sweet crepe; chopped herbs or grated parmesan steer you in a savoury direction.

Directions. In a blender, combine the flour, eggs, milk, 1/2 cup water, the sugar, vanilla, salt, and butter and pulse to combine for about 1 minute. Let the batter sit in the fridge to rest for at least 20 minutes or overnight. Heat a dry nonstick medium skillet over medium heat for about 3 minutes.

Because the ingredients are so simple, a good quality egg will add a lot of flavor to the batter. Whole milk — whole milk adds richness, but you are welcome to swap in any other dairy or plant-based milk you prefer. Unsalted butter & salt — if you only have salted butter on hand, omit the added salt.

Why is my crepe tearing/breaking apart? There are a few reasons your crepe might be falling apart or tearing when you roll or fold it. It could be that you added too much liquid, or too much of the wrong kind of liquid (skim milk, dairy free milk instead of whole milk).

It'll keep for up to 2 days, so you can make it ahead of time (though crepes can also be cooked ahead). This chilling time allows the flour to absorb the liquid and allows the gluten to relax, so there aren't too many bubbles or a rubbery texture. The longer it chills, the more flavorful the crepes will be.

Crepe batter shouldn't be the consistency of pancake batter. It should be extremely thin! Use a ladle to test the mixture's thickness and make sure it has the consistency of heavy cream — almost liquid. If you've found that it's too thick, make a thinner batch, then add both batches together to correct the problem.

If your batter is thin enough and you have a good pan, it won't take long. But the consistency of the batter is crucial. Too thin and your crepes will have no substance. Too thick and everyone will laugh at your attempts (though secretly they will like them even more so).

If too much water is added to the batter, the batter will pop and boil on the pan or griddle. The resulting crepe can have a lot of holes in it. Making the batter with more water will not make more crêpes. The number of crêpes that can be made is determined by the amount of mix that is used.

The standard recipe for French crêpe calls for flour, eggs, milk, salt, and butter. Sugar is optional. In the industrial production of crêpes, the dry ingredients are combined with eggs to form a dough. The rest of the wet ingredients are then added to thin the batter to a loose enough consistency to spread easily.

For best results, be sure to use free range eggs and sift your flour.

Is cast iron better for crepes? ›

Since pancakes are best cooked at consistent, medium heat, cast iron—or its siblings, carbon steel and spun iron—and non-stick crêpe pans are ideally suited to the task. As for which is the best pan for crêpes, it comes down to personal preference.

Therefore to make your crepes as light and fluffy as possible, it's important to let your batter rest. This key step relaxes the gluten and produces a better, more tender final product. But there is another reason you should refridgerate your crepe batter.

There are two reasons for crepes turning out rubbery – too much gluten (flour), or cooking the crepes too slow.

Swirling the batter as it cooks is also essential for setting your crepes' shape, so make sure you can handle the weight of your chosen vessel. Timing your flips precisely is also crucial. Your crepe is much more likely to fall apart if you flip it too early, so wait for the right moment when the edges start to brown.

Beer adds a slight flavor, and carbonation, keeping the crêpe batter tender and loose. This ingredient keeps the crêpes lacy, with lots of air bubbles (which Jehnee says are a good thing!) while they're cooking. The bubbles and small holes leave lovely pockets for sauces and fillings to ooze through.