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.
Which flour is best for crepe?
Whole-wheat flour is the top-recommended flour for crepe making.
Why are my crepes falling apart?
When it soaks up water, it gets soft and loosens up, eventually unravelling into long strands. Letting your crepe batter hydrate means you can make paper-thin pancakes that won't fall apart, but will also not be tough and chewy.
Why are my crepes spongy?
There are two reasons for crepes turning out rubbery too much gluten (flour), or cooking the crepes too slow. Plus the resting time of 20 30 minutes for the batter also helps to keep the crepes soft.Feb 3, 2021
Are crepes supposed to be chewy?
You are adding too much batter to the pan. Crepes are intentionally incredibly thin, if you pour too much batter into the pan, the crepe will be too thick and can become rubbery.Jan 9, 2019
What texture should a crepe be?
Crepe batter shouldn't be the consistency of pancake batter. It should be extremely thin! Use a ladle to test the mixture's thickness and make sure it has the consistency of heavy cream — almost liquid. If you've found that it's too thick, make a thinner batch, then add both batches together to correct the problem.
What happens if you overmix crepe batter?
If you over-mix, the gluten will develop from the flour in your batter, making your pancakes chewy instead of fluffy. No! You can't make your batter the night before, or even an hour before you make your pancakes. Griddling your pancakes right away will yield much lighter, fluffier pancakes.
Is all purpose flour good for crepes?
Most of the time an all purpose flour is the go to and in most crepes recipes. This is a great flour and works well.
What is the secret to great crepes?
- 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 crêpe.
- Don't flip it too early.