Do you need a special pan for crepes?
A well-seasoned crepe pan is ideal for cooking crepes because the short sides make them easy to flip, while the heavy bottom ensures consistent heat and even cooking. But if you don’t have a crepe pan, a medium non-stick or well-seasoned, cast-iron frying pan will do the trick.
What pan should I use for crepes?
Use a heavy bottomed stainless steel pan. Your pan needs to heat evenly, so it’s important that it has a thick bottom that will achieve this. Also, I’ve found that non-stick pans don’t evenly brown the crêpes (leaves a weird mottled pattern), so I prefer using a pan without non-stick coating.
What makes a crepe pan different?
Crepe pans are relatively flat pans that have either no sides of very short, sloping sides to them. One other advantage you can have from using “ordinary” skillets to make crepes is that they give you a wide range of sizes to choose from.
Do you flip a crepe?
After cooking the crepe batter on one side for 1 to 3 minutes, flip the crepe to the other side, using the metal spatula, and let it cook for another minute on the other side. This way, you cook each crepe 1-2 minutes on each side.
Should crepe batter be runny?
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.
Why is the first crepe always bad?
3. Why does the first pancake always come out bad? Primarily it’s because the pan or griddle needs two things before it becomes a stellar cooking surface that produces golden brown pancakes. First, it needs to heat up properly across its entire surface.
Why do my crepes have tiny holes?
If it is not correct, air bubbles form as the pan is withdrawn, causing holes in the final crepe. In addition, unless the pan is at the right temperature—in most cases as chancy as when using the conventional crepe pan—it picks up either too much or too little batter, so crepes are too thick or too thin.
Why are my crepes bubbling?
As the crepe cooks, steam is released from the bottom. In some areas the crepe sticks to the pan and prevents the steam from escaping; it gathers into bubbles.
Why does crepe batter need to rest?
Many recipes for batter foods like crêpes and our very own Big Pancakes say to let the mixture rest briefly before proceeding to cooking. During the resting period, starch molecules in the flour are absorbing the liquid in the batter. This causes them to swell and gives the batter a thicker, more viscous consistency.