One of the tips I found was to make sure that your flour is not self rising. Good for pancakes- not crepes.
Also- keep your pan moving- this helps to spread the batter around.
Use a very good flour...KING ARTHUR...if you live up north CERESOTA unbleached flour (not self-rising). I use a very small omelet pan (about 8" in diameter). Pour your mixture, move pan around to coat the bottom and pour off the excess batter back into your mix. You will have a very thin crepe that will cook very quickly.
I would recommend non rising flour such as Robin Hood or regular bread making flour. The batter should be much more fluid than the normal pancake type. The techniques to making a thin crepe are as follows:
(1) fluid batter which will require experimentation with the moister level and density of the batter
(2) use an 8" non stick pan or a well seasoned french steel pan(preferable)
(3) make sure the pan is hot before pouring the batter
(4) pour the batter in the center of the heated pan
(5) using your wrist in a circular motion quickly cover the entire area of the pan with the batter; the batter if properly "fluid" should create a very thin layer; any excess should be poured out
(6) continue heating until tiny air bubbles are evident throughout surface
(7) once the surface appears to be drying with a spatula or fork lift carefully and turn over for a about 10 to 20 seconds
(8) your crepe should now be ready for filling, rolling and dusting with confection sugar
Answers
July 5, 2011
One of the tips I found was to make sure that your flour is not self rising. Good for pancakes- not crepes.
Also- keep your pan moving- this helps to spread the batter around.
July 5, 2011
Use a very good flour...KING ARTHUR...if you live up north CERESOTA unbleached flour (not self-rising). I use a very small omelet pan (about 8" in diameter). Pour your mixture, move pan around to coat the bottom and pour off the excess batter back into your mix. You will have a very thin crepe that will cook very quickly.
July 5, 2011
I would recommend non rising flour such as Robin Hood or regular bread making flour. The batter should be much more fluid than the normal pancake type. The techniques to making a thin crepe are as follows:
(1) fluid batter which will require experimentation with the moister level and density of the batter
(2) use an 8" non stick pan or a well seasoned french steel pan(preferable)
(3) make sure the pan is hot before pouring the batter
(4) pour the batter in the center of the heated pan
(5) using your wrist in a circular motion quickly cover the entire area of the pan with the batter; the batter if properly "fluid" should create a very thin layer; any excess should be poured out
(6) continue heating until tiny air bubbles are evident throughout surface
(7) once the surface appears to be drying with a spatula or fork lift carefully and turn over for a about 10 to 20 seconds
(8) your crepe should now be ready for filling, rolling and dusting with confection sugar
Mycohef