FOOD NEWS
12 Clever Hacks You Need When Making Crepes
BY MARY FAWZY
The Right Pan
To make something as fragile as crepes, use a completely flat pan so the batter can spread evenly. It also must be large enough to make decent-sized crepes.
Ensure it has a handle and either a good non-stick or ceramic coating so your crepes don't break. A special crepe pan with shallow sides makes it easier to flip crepes.
Medium Heat
Too much heat can burn crepe on one side quickly, while too low heat will fail to give it that pleasing golden lacey browning. So, give it a consistent, medium heat.
As a rule of thumb, put a drop of water into the pan, and if there's a light sizzle and steam, the pan is ready. From there, monitor the pan regularly, lowering the heat if needed.
Adding Mixtures
When adding the wet mixture of eggs, milk, and butter to the dry mix of flour and salt, don't dump it all at once, as it can make getting the lumps out tougher.
Add some liquid first and mix until you get a thick batter, which will be easier to get lumps out of. Since crepe batter is too thin, you must mix it well as a thick batter first.
Use A Blender
It can be disappointing to bite into delicious crepes only to have a little puff of flour explode in your mouth. To avoid such lumps, mix crepe batter in a blender.
Pour all the ingredients into the blender and turn it on. This prevents you from mixing everything by hand and breaks it up into stages, making things easier and more efficient.
Add Beer
Beer can give your crepes an outstanding texture, as its bubbles and yeast help the batter to loosen and relax, making the dough more tender and easily spreadable.
It ensures that the crepes are soft and not brittle, preventing tearing or holes, and adds a maltiness to the flavor. The resulting beer flavor won't be overpowering.