Gram flour crepes with Braised peas, Asparagus and Little Gem | Rebel Recipes (2024)

FAQs

What is the secret of a good crepe? ›

Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax. While it's not the end of the world if you skip this step, it is the secret to the most delicate, melt-in-your-mouth crepes. Let the batter stand at room temperature for 30 minutes, or refrigerate for up to two days.

Why are my crepes rubbery? There are two reasons for crepes turning out rubbery – too much gluten (flour), or cooking the crepes too slow.

Letting the batter rest: The reason for letting the batter sit after combined is to allow the flour to absorb the liquid and relax. The batter will also have less of a floury taste. Doing this step will give you a softer crepe.

The main difference is that pancake batter has a raising agent in it, such as baking powder or baking soda, and crepe batter does not. This means that pancakes are thicker and fluffy while crêpes are thin and flat.

Some crepes may taste eggy if the recipe calls for a higher ratio of eggs to other ingredients, or if the eggs used are particularly strong-tasting.

You can also use water, however using dairy-free milk gives a richer flavour to the crêpes. Dairy-free butter – adds richness and moisture to the crêpes. Vegan butter is the best option for flavour, however you can substitute for melted coconut oil instead.

The batter should be refrigerated for at least an hour. It'll keep for up to 2 days, so you can make it ahead of time (though crepes can also be cooked ahead). This chilling time allows the flour to absorb the liquid and allows the gluten to relax, so there aren't too many bubbles or a rubbery texture.

2 Answers. it's used mainly for 2 purposes the first being flavour (if u're making sweet crepes,as we call them in europe, better to use butter: if u're making savoury u can replace the butter with olive oil to give an aromatic note) and the second being elasticity and "bounciness".

A – If you are going to let your batter rest, leave it for at least 30 minutes in the fridge. If you've got time, leave it for longer – even overnight in the fridge. Some say that there is no point in letting the batter rest and there's certainly no harm in using it straight away. Go ahead if you're in a rush.

Sift the Flour into the Mix Slowly

One of the dreaded outcomes of any would-be French chef is lumps in the crepe batter. This isn't necessarily due to improper mixing techniques — it's typically a result of lumpy flour that wasn't sifted properly!

Why are my crepes gummy? ›

The first trick is to work quickly. The pan is hot so the batter will cook quickly. If you take a long time to spread the batter, you will end up with a crepe with rings (almost like the inside of a tree) or a thick crepe, which will likely not cook evenly and will be gummy on the inside.

The ideal temperature is 400˚F or 205˚C for a 1.5 minute crepe that is soft in the middle and crisp on the edges. You should have an oil spreader for both seasoning and oiling the griddle surface. You will use a six ounce ladle to make fourteen to fifteen inch diameter crepes on a 15.75 inch griddle.

The yolk is the fat sack. It adds richness that emulsifies seamlessly with the protein of the egg white and milk. It adds flavor and toothsome ness at the same time. The sugar softens the pancake a bit, and of course adds sweet flavor.

Traditionally, crêpes are folded or shaped according to the recipe directions. However, there are many recipes that would work well with different types of folds. Crêpes are also very versatile. Once you have the basic crêpe recipe down, you can use whatever ingredients and folds you like.