Hi, I have tried to craft crepes with different batter recipe, and using oil and butter, but i havent have success beside the texture. I can get honourable flavor, but i dont get the spongy, soft texture of the crepes i enjoy tried, like a scraggy hot cake. Any advices?
Answer:
Sounds like they are drying out. Use a really appropriate non-stick pan and use a thoroughly thin batter just cooking them for about 45 second a side. Make sure your pan is hot when you pour within the batter. Test it by droppinp a few drops of water surrounded by the pan. If they skip around your pan is hot!
sounds like your batter is too gummy where it's not spreading one and only thinly... as a result you own thin pancakes instead of filmy crepe sheets.
Your description of thin hot cake implies that there's leavening agents surrounded by your batter. There should be NO leavening agents: yeast, baking soda or baking powder.
try for a while higher steam. you may just be cooking them too long. you might also try a recipe for pancakes thinned next to a little milk.experimenting contained by cooking is kind of fun.
This is my crepe recipe. Makes approx. 15 six inch crepes
3 lg. eggs
1/2 cup milk
1/2 cup water
2 tbsp melt butter
1 cup flour
pinch salt
1/2 tsp sugar
If making savory crepes I tag on some basil to the batter.
Use a crepe maker or teflon frying tub.
If crepe batter is too thick put in more water.
To get really soft crepes, you entail to use a low protein flour such as cake flour (I have even see recipes for soft crepes that use simply corn starch). The protein is all purpose flour is too strong for crepes and make them very tough.
More Questions & Answers...
Answer:
Sounds like they are drying out. Use a really appropriate non-stick pan and use a thoroughly thin batter just cooking them for about 45 second a side. Make sure your pan is hot when you pour within the batter. Test it by droppinp a few drops of water surrounded by the pan. If they skip around your pan is hot!
sounds like your batter is too gummy where it's not spreading one and only thinly... as a result you own thin pancakes instead of filmy crepe sheets.
Your description of thin hot cake implies that there's leavening agents surrounded by your batter. There should be NO leavening agents: yeast, baking soda or baking powder.
try for a while higher steam. you may just be cooking them too long. you might also try a recipe for pancakes thinned next to a little milk.experimenting contained by cooking is kind of fun.
This is my crepe recipe. Makes approx. 15 six inch crepes
3 lg. eggs
1/2 cup milk
1/2 cup water
2 tbsp melt butter
1 cup flour
pinch salt
1/2 tsp sugar
If making savory crepes I tag on some basil to the batter.
Use a crepe maker or teflon frying tub.
If crepe batter is too thick put in more water.
To get really soft crepes, you entail to use a low protein flour such as cake flour (I have even see recipes for soft crepes that use simply corn starch). The protein is all purpose flour is too strong for crepes and make them very tough.
More Questions & Answers...