/ck/ - Food & Cooking

[Anonymous No.11554574]

Any advice on making crepes? I keep getting a texture that's just a little too chewy, also I can't make shapes other than eldrich horrors

[Anonymous No.11554591]

>>11554574
Don't overwork the batter and stretch the gluten.
Some lumps are fine.
Did you have the pan nice and hot and use a minimal layer of batter?

[Anonymous No.11554610]

>>11554574
Cut half of your milk with water and voila, you cant miss your crepes even if you tried

[Anonymous No.11554615]

>>11554591
I must have overworked it because I really went to town trying to get lumps out. And yeah the pan was hot and tastefully oiled. However using a little bit of batter seems to create ugly shapes. I swirl the pan around but it cooks so fast that I can't make a beautiful circle. It seems that the only way I can get a beautiful circle is to add enough batter to cover the bottom of the pan.

[Anonymous No.11554626]

Okay well since you guys are pros let me ask another question. How long do you let your batter rest before you use it?

[Anonymous No.11555498]

i normally make the batter then the filling so it just rests for about the time it takes to make the filling but other times when im using a simple filling that doesnt need much prep i let the batter rest for 15-30 minutes.

my recipe is:
3 eggs
125g flour
250ml milk
30g butter melted
pinch of salt if i can remember lol

ofc just the standard crepe method but i tend to do the butter last when everything else is combined
for me, its the breville crepe creations but sometimes if i wanna make a lot of crepes fast i do them in a pan. You dont need to fully cover the bottom and u dont need a lot of butter either.
In the pan, i usually put a knob of butter and once the bubbling starts to slow i wipe it around with a paper towel just to get like a nice buttery film on the pan
then i use like 2/3rds (+ a bit more) a ladelfull (which measures to about 100ml) in a 9 inch pan on high heat.
You really have to tilt the pan to spread the batter aswell.

[Anonymous No.11555568]

>>11554615
>I really went to town trying to get lumps out
make a pre-dough by mixing it with only like 1/2 or 1/3 of the liquid first, that makes it easy to get the lumps out because the batter is so thick that the whisk can crush them. Add the rest of the liquid and the eggs at the end.

[Anonymous No.11555569]

>>11554626
Not at all, any resting time will allow the gluten to develop

[Anonymous No.11555598]

>>11555498
>3 eggs
>125g flour
What? Growing up i was always thaugt that 1 egg = 100g flour, then adjust milk to reach your desired consistency

[Anonymous No.11555601]

>>11554574
http://www.foodnetwork.co.uk/recipes/crepes.html?utm_source=foodnetwork.com&utm_medium=domestic

This was a good starting point for me, atleast the ingredients and measurements, adjust to your preference.

I usually combine the ingredients using a whisk with minimal mixing and let the batter rest at room temp for atleast an hour at which point the lumps are gone, after resting I usually have to add a bit more water or milk and whisk a bit. Sometimes I don't add any butter because clumps like to form during resting if it's not warm enough. My pan is usually smoking hot and I flip as soon as it stops sticking to the pan, most of the time I don't use any oil or butter though (because of the misses).
Getting crepes with a nice shape is just a matter of practice most of the time but it does help if your batter flows almost like milk. I take my rough measure of batterand dump 3/4 of it in the center of a hot horizontally placed pan and then start rotating, a little at first and a lot towards the end to reach the edge.

[Anonymous No.11555610]

>>11555598
recipes from the readers digest complete guide to cookery

[Anonymous No.11555635]

>>11555601
is this an ftm tranny growing a dick?

[Anonymous No.11555670]

>>11554574
I have some advice on making crepes, just don't get creepy with it..