When you have the correct method and tools and you know the best tips to make crepes the French classic is simple to master. Here are the trade secrets of the Chatelaine Kitchen.
they have in their arsenal The basic crepe is a blank canvas that can fulfill every hunger, whether it’s filled with rhubarb compote for breakfast-in-bed, folded around savory ham and melting gruyère for a quick midweek meal, or flambéed as crepes Suzette for a luxurious dessert. Sure, these thin French pancakes are simple to make, but we’ll let you in on the Chatelaine Kitchen’s trade secrets to ensure your crepes are consistently delicate, eggy, and gently golden. Looking for best crepe makers recommendation? We have a list you can check.
Tips To Make Crepes: A Basic Crepe Batter
Five simple components make up the batter: eggs, milk, flour, melted butter, and salt. While you could mix the ingredients together by hand, a blender is preferred for the silkiest batter. The batter’s consistency is crucial: There should be no lumps and it should be somewhat thinner than heavy cream. For a sweet crepe, add sugar and vanilla; for a savory crepe, add chopped herbs or grated parmesan.
Tips To make Crepes: 30 Minutes of Resting Time
Allowing the batter to rest allows the flour to absorb all of the liquid and the gluten to relax. While skipping this step isn’t fatal, it is the key to making the most delicate, melt-in-your-mouth crepes. Allow 30 minutes for the batter to come to room temperature before serving, or refrigerate for up to two days. (You won’t have to worry about bringing the batter to room temperature before using it if you mix it the night before.) Before cooking, give the batter a swirl and, if it appears too thick (this can happen when the flour becomes fully hydrated), whisk in milk, a tablespoon at a time, until it reaches the desired consistency.
Tips To make Crepes: Crepe Pan vs. Frying Pan
Crepes are best cooked in a well-seasoned crepe pan with short sides for easy flipping and a heavy bottom for consistent heat and even cooking. A medium nonstick or well-seasoned cast-iron frying pan would suffice if you don’t have a crepe pan. The size of your pan will depend on the size of your crepes, but seven to eight inches is typical.
Tips To make Crepes: Even, Medium Heat
Set the heat to medium and wait for the pan to heat up (but not too hot). As the cooking progresses, you may need to reduce the heat to medium-low. If the heat is too high, the batter will not spread to the pan’s edges before setting, resulting in holes and uneven thickness.
Tips To Make Crepes: Fat
Butter is essential because it prevents the crepes from sticking and adds incredible flavor. Using a pastry brush or a paper towel, lightly coat the pan in melted butter. If you use too much butter, your crepes will be oily, crispy, dark brown, and not as malleable as you’d want.
Before adding the crepe batter, heat the pan to medium.
Tips To Make Crepes: Measure Out the Portions
Only 2 to 3 tablespoons of batter should be added to the center of a normal seven to eight inch crepe pan for the thin, lacy crepes of your dreams. Using a tiny ladle or measuring cup to pour the batter from a pitcher with a spout will help you get the portion right every time.
Tips To Make Crepes: The Proper Technique
Remove the pan from the heat and tilt your wrist to the side to allow the batter to spill to one side, then swirl it around to equally coat the pan bottom.
Tips To Make Crepes: Use a Rubber Spatula
It’s time to flip the crepe when it looks dry on top and releases from the pan (typically 1 to 2 minutes). With a rubber spatula, loosen the edges. You can flip with a spatula, but your fingers are the ideal tool: raise an edge, peel the crepe up, then carefully turn it over (without touching the pan). The second side takes about half as long to cook as the first. When the bottom is faintly golden, you know it’s done.
The first crepe, like pancakes, is never flawless. So don’t worry about it. Consider crepe #1 a trial run to determine if you have enough batter in the pan, if the heat is correct, and if your technique needs to be tweaked.
Tips To make Crepes: A Clean Towel
Stack crepes on a plate or baking sheet and cover with a clean kitchen towel until all of them are done. They’ll keep warm for a long time because crepes don’t need to be served hot.
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