Crêpes: 5 mistakes we make often

2023 Author: Cody Thornton | [email protected]. Last modified: 2023-05-24 11:20

We have recently seen them put in crisis also two (now former) competitors of Masterchef 5, namely Laura and Lucia, struggling with the preparation live, in front of the relentless judges of the talent, of sweet fruit crepes.

Of course, there must have been the tension of the moment, some confusion on the doses, but the results of both were very modest.

Yet, it certainly cannot be said that the crêpes recipe be complicated.

As long as you don't fall into the 5 most insidious traps.

1. Using too many eggs

In my house, the recipe was recited like a rhyme, or a mantra: 2 eggs, 2 ounces of flour and half of three quarters of a liter of milk. That is, 375 ml of milk (or 380 if you want to round up).

We have always made them with these doses (about ten come out) and the result has always been light in color and delicate in taste.

Putting more eggs means having yellow crêpes that taste like an omelette. On the contrary, the flour flavor will emerge.

As for the succession of ingredients, I start with the flour, then add the beaten eggs, a pinch of salt and finally dilute with the milk.

The right consistency is fluid (let's say like fresh cream), because when pouring it into the pan (see point 5) the batter must immediately spread. Otherwise, you're making a pancake.

If the mixture is too thick, add a little more milk, if it is too liquid, sift a little flour into another bowl and pour the batter over it, stirring with a whisk.

2. Add sugar

The batter of the crêpes is neutral and is good for both sweet and savory recipes.

Thinking of adding sugar (because you are preparing a dessert) not only makes the crepes cloying (there will already be the filling or the sauce for dessert) but, if you have a bit of compound left over, it does not leave you the freedom to recycle it for recipes with cheese and ham, bechamel and mushrooms or any other filling you can think of.

3. Leave lumps

The batter is worked with a hand whisk and elbow grease, to obtain a smooth mixture.

If lumps have formed, you can use the electric whisk. If you still can't break them, filter through a colander.

In general, the rest (necessary for this type of compound) helps to make everything more homogeneous.

But before setting out to cook, check that the whole is free from imperfections: finding a ball of raw flour in your mouth is never nice.

4. Grease the pan continuously

There is no worse mistake than serving a greasy crepe that veils the palate and weighs you down with every bite.

Let's clarify: there must be butter (it is still a French recipe), but it is better to avoid constantly greasing the pan, also because the excess fat darkens and burns with each subsequent cooking, losing the fragrant aroma and leaving that of stale diner.

The trick is there and it is to add the melted and warmed butter to the batter: for the doses I gave, about 25-30 g grams, mixing it well with a whisk.

In this way, using a good non-stick pan you shouldn't risk the pancake sticking to the bottom.

5. Pour in too much batter (working on the flame)

Cooking is the crucial moment.

First thing: the pan must be hot, very hot. Bring your hand a few mm: you must feel it burn.

Second thing, move the pan from the flame when pouring the batter, otherwise it will congeal before it has even veiled all the bottom. And to distribute it well, quickly rotate the pan by the handle before returning to the fire.

Of course, all these precautions are useless if you haven't added the right amount of batter. Here I can only tell you that experience counts: I have my own dedicated ladle and I know that one and a half is the right amount for my pan (with a bottom of about 20 cm).

The layer must be thin, almost transparent, you have to make a minimum of effort to cover everything. But don't worry: if there are empty spaces left, you can fill them (immediately!) With a few drops of compound.

While we're at it, don't try to turn the crepe over before it comes off by itself by shaking the pan by the handle.

You're good? Spin her around in the air with a sharp flick of the wrist.

Don't you feel it? Use a long, thin spatula with a firm motion.

It's time for the filling, if you want to serve express crêpes, before folding and sliding the delight onto the plate.

Are you preparing a lot of them for a pan to be stuffed and whipped later? You can gradually stack them on a plate. If you separate them with pieces of parchment paper and, once cold, pack them in plastic wrap, you can also store them in the freezer.

Now you have no more excuses: go and make your perfect crêpes. In the face of Masterchef.