Dessert

Best crepes tips

on
March 26, 2013

Homemade crepes, filled with sweet or sour, are often seen in a Chef menu.

[box type=info]Pick the best ingredients:

Eggs: farm eggs are the best. They taste great, their yolk is bright colored, giving the crepes a lovely golden nuance. 
Milk: use semi-skimmed milk for dietetic crepes. Using skimmed milk would not give that fluffy texture you want. 
Oil: Vegetable oil has a higher point of burning than olive oil and doesn’t lend it’s aroma. Use it.
Flour: Use plain white flour because crepes, unlike pancakes, doesn’t have to rise. For a healthier version and a nutty flavor, use half white flour, half wholegrain flour. 

Try these aroma:

Lemon&sugar
Banana with whipped cream, condensed milk, warm caramel sauce and vanilla ice-cream
Exotic fruits with ginger syrop and Greek yoghurt
Fired onion, bacon and cheddar cheese
 

Solutions:

Lumped dough: beat gradually the flour in the egg and milk mixture. If it still develops lumps, sieve it.
The dough gets stuck on the pan: use a thick bottom pan, deep with round sides.
The crepes are crunchy and pale: if the pan is not hot enough, the crepes will dry.
 

Warming the crepes:

The crepes can be stored in the freezer for up to a month in plastic foil. You can heat them in the oven on an ovenproof dish covered with aluminum foil, at 180 degrees/hot air or 160 degrees/gas 4,  for 10-15 minutes if completely cold, or 5-10 minutes if at room temperature.[/box]
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