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Crepe disaster!!

post #1 of 5
Thread Starter 
Hi new to all this forum stuff, I made crepes the other day and for some reason they puffed right up. Can anyone tell me what Im doing wrong?? Its pancake day soon and Im panicking that I wont get these right and will have to buy packet mix. Which leads me on to another question while Im here....has any one used www.quickcrepes.com and if so what are they like? Do they taste authentic and are they easier to make than doing it from scratch?
post #2 of 5
They shouldn't puff up, because there should not be any leavening agent in them (no baking powder or baking soda or such)

I just mix egg, drop of oil, flour and milk together, let stand for 20 minutes and our into hot pan. Swirl around, so that they are really thin (you should be able to read a newspaper through it). I don't have a recipe for it, just make them as I feel like it.
regards from Shanghai, China
Ursula
http://www.flickr.com/photos/shanghai-schroeder/
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regards from Shanghai, China
Ursula
http://www.flickr.com/photos/shanghai-schroeder/
Reply
post #3 of 5
I use a recipe, but certainly there's no leavening in crepes. Also don't overheat the eggs because you're. not wanting to incorporate air. Then be sure to let the batter rest 20mins or more
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #4 of 5
If your crepes became pancakes, make sure you didn't use self raising flour instead of regular flour, that might have been the culprit.

I think it's crepe time tomorrow morning, my daughter will be happy
regards from Shanghai, China
Ursula
http://www.flickr.com/photos/shanghai-schroeder/
Reply
regards from Shanghai, China
Ursula
http://www.flickr.com/photos/shanghai-schroeder/
Reply
post #5 of 5
I make literally hundreds of crepes weekly, (both sweet and savory).
My standard recipe is as follows.

In a blender

1 cup water
1 cup milk
1/2 stick melted butter.
2 eggs.
good pinch of salt

Blend for a minute or so until well incorporated.
While running...gradually add up to about a cup of A.P. flour.
You are looking for a consistency of thin pancake batter.
Refrigerate for about 30 minutes or so to relax the gluten in the flour.
If it is too thick....add a little milk.
Too thin add flour and blend in.

Take a non-stick pan (I use 10") and heat to medium.
If using a 10" pan, use a 2 oz. ladle to add batter.

when pan is hot, brush with butter and add batter on one side while holding pan in hand.
Swirl pan to coat entire bottom with batter.
If crepe browns immediately, pan is too hot. Let crepe cook until you see the edges begin to dry out and brown. Flip and cook on the other side for about a minute.
Remove to plate and cover with a sheet of wax paper
Keep cooking and stacking.

Crepes can be frozen or used as needed.
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