Rubbery Crepes

Temp is important, I used a "7" on my electric glasstop and just enough batter to cover the bottom of the skillet. This has worked for me for about 30 years.

Temp is important, I used a "7" on my electric glasstop and just enough batter to cover the bottom of the skillet. This has worked for me for about 30 years.

Thanks a bunch for the info. When I think about it, I do believe I am putting too much batter into the pan. I don't think heat is a problem, I am using medium-low heat on a gas stove.

Thanks!!

Lisa

As I said before, temp is important. A '7' on my glasstop is about the same as med-high heat. From the moment I put the batter into the skillet till I need to turn it over is about 30 seconds and another 5-10 seconds on the reverse side. You should get little bubbles forming within a few seconds on the first side. Good luck

Check out this recipe

With most quickbreads and batter products, overmixing will cause gluten development and lead to a rubbery texture.

Mix just enough to have the batter pull together and have the flour hydrated. Then experiment from there.

Mike

With most quickbreads and batter products, overmixing will cause gluten development and lead to a rubbery texture.

Mix just enough to have the batter pull together and have the flour hydrated. Then experiment from there.

Mike

For savory crepes, the basic mix is:

- 1 cup flour

- 1-1/4 cup whole milk

- 1/2 tsp salt

- 1 egg

That's it. If I'm making them for service with jam, etc., for breakfast, I add

1/4 tsp vanilla, which does not impart a noticeable vanilla flavor, but enrichens the taste subtly.

It's important to beat until *very* smooth. It's important to let the batter rest at least half-hour (or even overnight), so air bubbles can escape. It's important to use butter before each crepe on your pan or crepe maker to add flavor and yield the proper small-bubbled surface texture -- preferably clarified or ghee, for ease of cleanup. And it's important to cook over high enough heat (375 deg F on my crepe griddle).

-- Larry

I try not to put too much batter in the pan and find that the quicker they are cooked, the lighter they taste - I tend to do mine over fairly high heat for a short period. This can be fun as I usually cook with 4 pans at once when preparing pancakes for breakfast for the family!

This is funny. I am here to ask for your rubbery crepes recipe. I am making a spring roll recipe that calls for a rubbery crepe (lolol). Would appreciate it!