How to make crispy crepes?
I make very thin crepes using batter made of 500 grams of flour, 3 eggs and 250 ml of milk. They turn out thin, soft and pliable. My wife on the other hand remembers fondly her mothers crepes, which used to be a bit thicker and had a bit of crunch.
How should I modify my recipe or technique to make them more like that? I'm guessing using more fat (I try to use as little as possible) could help, but then I run into problems spreading the batter over the pan surface.
Best Answer
A crisp crepe is less about the recipe and more about the cooking technique. You simply need to leave it a little longer before flipping it, allowing the edges to crisp. A little more oil than usual will help, but it should still only be a thin coating wiped on with a paper towel.
To make a thicker crepe, simply use less liquid. You can also look at using alternative flours like buckwheat which alter the texture.
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How do you make crepes crisp?
InstructionsWhy are my crepes not crispy?
You simply need to leave it a little longer before flipping it, allowing the edges to crisp. A little more oil than usual will help, but it should still only be a thin coating wiped on with a paper towel. To make a thicker crepe, simply use less liquid.Why are my crepes crispy?
If the crepes were crisp then it is likely that the frying pan was too hot and the crepe was cooked for too long. The frying pan should not be so hot that the batter starts to set as soon as it hits the pan, instead you should be able to tilt the pan so that the batter forms a thin layer over the base of the pan.What is the secret of a good crepe?
5 tips for making perfect cr\xeapes- Refrigerate the batter for at least one hour. Gluten, a cross-linked chain of two proteins, forms when wheat flour and water are agitated. ...
- Use a heavy bottomed stainless steel pan. ...
- Slowly heat the pan to the desired temp. ...
- Over butter the first cr\xeape. ...
- Don't flip it too early.
Crispy Crepe Recipe | Super Tasty Snacks recipe | Yummy
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Answer 2
If you're not filling the crepe: just cook it a little longer. If you are filling the crepe: Depending on what you're filling the crepe with, you can put in the oven for a few minutes after it's filled. This way, it will be soft and flexible when you're filling it but will get crispier after it's filled.
Answer 3
Less eggs or none. Just as with cookies, eggs will make them cakier.
And lower temperature longer cooking time will help too as it gives time for the batter to spread out and evaporate moisture.
Corn syrup instead of sugar helps as granulated sugar holds water.
The easiest, surefire way, is to make them ahead of time, let them dry a bit, fill and roll, refry on hot griddle.
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