Crepe (the French word for pancake) is a paper-thin pancake which is quite different from the fluffy, American-style pancake shown below!. When I do thin pancakes by the time I spread the batter it is time to flip and each takes 45 seconds. Mix only until the wet is incorporated into the dry, if there is a little bit of flour left don' worry about it, it will be fine after it has set. Try these tips to prevent the crepes from breaking * Measure ingredients exactly. I personally find that my crepe maker has more controlled heat than I get from my electric griddle (which seems to have zones).
Crepes recipes are pretty simple, flour ,milk and egg. The thicker ones might be undercooked, but it's hard to tell because of the matcha. Plasticizers keep rubber in a pliable state for better utility. * Use a well-seasoned cast iron skillet at the right temperature. The hardening process can take years, but it can be reversed before the rubber gets so brittle that it crumbles. The batter comes together in less than 5 minutes and actually cooking the crepes is just a more hands-on version of pancake making basically. Most likely you are stirring or mixing too much and that creates gluten which is basically glue therefore making your crepes tough and rubbery. Thankfully, it’s a simple enough problem to fix with a little know-how. The batter should be like whipping cream before its whipped. This happens when the softening chemicals called "plasticizers" bleed out. My videos on making American style Chocolate Chip Pancakes and paper-thin Crepes with a Nutella filling will show you step-by-step instructions for making perfect crepes and pancakes!.
Crepes are a little rubbery/gummy, they have a chew that could be described that way.
My French crepe recipe however eliminates these two problems.
But I would be making "regular" pancakes for hours on my crepe makers. Then to let the batter settle and to allow the liquids to saturate the starches you need to let the batter rest for 1 hour (in a rush 30 minutes will probably do). Over-mixing pancake batter develops the gluten that will make the pancakes rubbery and tough. With a liquid to flour ratio of 4:1 in this recipe, there’s no risk of the gluten in the flour being overworked because of the increased amount of liquid present.
Ease: See my notes about crepe making above. The batter comes together in less than 5 minutes and actually cooking the crepes is just a more hands-on version of pancake making basically. Crepe making with a 9-inch crepe pan You did make some too thick judging by your photo.
If your crepes are rubberier than you’d like, it could be down to one of several reasons. There are two reasons for crepes turning out rubbery – too much gluten (flour), or cooking the crepes too slow. Especially, if you make them on low heat, when you don't get the crispy edges that add a satisfying contrast while eating.
Why are my Crepes Rubbery?
Gluten is formed during the mixing stage and for crepes this is not good it will cause them to shrink when cooked and become tough / rubbery. Try this, prepare the batter that same way but when it is done run it through a fine mesh strainer and let it rest over night in the fridge. As rubber ages, it hardens. For crepes my favorite method for mixing the made from scratch batter is just to use the blender for a smooth lump free batter (plus bonus, it’s the quickest mixing method).
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