4 ms·

When my wife makes crepes, she mixes the recipe the night before in a jug. I don't know why (sorry!) but they turn out delicious and she swears this step is imp

When my wife makes crepes, she mixes the recipe the night before in a jug. I don't know why (sorry!) but they turn out delicious and she swears this step is important. Lovely and thin, with a good consistency. I've also no idea if they are legit 'French crêpes'. The recipe is: - 1 cup of plain flour - 1 large egg - 1 1/3 cup milk (half milk half water usually too!) - 2 tblspoons of melted butter The first 3 are combined the night before and whizzed up, then left in the fridge. The melted butter you do on the morning of -- melt it in the pan then tip it into the other mixture and stir it a little. Having made it the night before is ideal if you're visiting a friend in the morning, too. Your pan technique sounds identical to us : ) ... enjoy!

Someone 3y ago
> When my wife makes crepes, she mixes the recipe the night before in a jug. I don't know why (sorry!) but they turn out delicious and she swears this step is important. I don’t know the details, but there’s an ongoing reaction involving the gluten in the dough that leads to smoother surfaced, thinner pancakes.
dzhiurgis 3y ago
> night before in a jug I recall this is done for galettes which uses buckwheat flour and is typically savoury. Keeping it longer develops gluten which would make it more gummy I suppose? This is when making tempura you wanna use cold water and minimal mixing so it's crunchier.
lulesp 3y ago
We have lots of regional variations for crepes in France. In mine, we add a sip of white beer or even rum to flavor it, you don't need to add much and it changes everything !
em-bee 3y ago
that's pretty much the recipe i learned from my grandmother in austria. without the butter though. except i eventually discovered that it doesn't really matter if i use milk or water. since it is less common where i live i simply stopped using milk entirely. also my mother puts in sugar in the dough. i don't remember if my grandmother did that, but why bother. you can put enough sugar as topping to compensate. i had a batch of dough overnight just thus weekend. i could not tell the difference. i make the dough as thin as possible, unless i include a filling that needs to be baked, like cheese, banana or apple
hailpixel 3y ago
The main reason you prepare crêpe batter long before you want to use it is two fold: 1. Allows a bit of gluten development (like cold ferment in bread) 2. And (i believe) most importantly: it allows all the air that was incorporated during whisking to escape, resulting in an even batter Always wondering if you could just stick it in a vacuum pump...
- bobthepanda 3y ago
  If you want to knock air out of a batter faster just slap the sheet it’s in against the table.

Someone 3y ago

> When my wife makes crepes, she mixes the recipe the night before in a jug. I don't know why (sorry!) but they turn out delicious and she swears this step is important. I don’t know the details, but there’s an ongoing reaction involving the gluten in the dough that leads to smoother surfaced, thinner pancakes.

dzhiurgis 3y ago

> night before in a jug I recall this is done for galettes which uses buckwheat flour and is typically savoury. Keeping it longer develops gluten which would make it more gummy I suppose? This is when making tempura you wanna use cold water and minimal mixing so it's crunchier.

lulesp 3y ago

We have lots of regional variations for crepes in France. In mine, we add a sip of white beer or even rum to flavor it, you don't need to add much and it changes everything !

em-bee 3y ago

that's pretty much the recipe i learned from my grandmother in austria. without the butter though. except i eventually discovered that it doesn't really matter if i use milk or water. since it is less common where i live i simply stopped using milk entirely. also my mother puts in sugar in the dough. i don't remember if my grandmother did that, but why bother. you can put enough sugar as topping to compensate. i had a batch of dough overnight just thus weekend. i could not tell the difference. i make the dough as thin as possible, unless i include a filling that needs to be baked, like cheese, banana or apple

hailpixel 3y ago

The main reason you prepare crêpe batter long before you want to use it is two fold: 1. Allows a bit of gluten development (like cold ferment in bread) 2. And (i believe) most importantly: it allows all the air that was incorporated during whisking to escape, resulting in an even batter Always wondering if you could just stick it in a vacuum pump...

bobthepanda 3y ago
If you want to knock air out of a batter faster just slap the sheet it’s in against the table.