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By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
You can make different batters by adapting the basic crêpe batter recipe (see box). It is important that any batter you make is left to rest for at least 30 minutes before cooking, to allow time for the starch grains to absorb the liquid.
Substitute strong plain flour for the plain flour in the original recipe - the extra gluten creates a more elastic batter, giving a better and more stable rise. Use a mixture of equal parts milk and water rather than all milk. The addition of the water will help to lighten the batter.
A thick batter is used for griddle pancakes because they need to hold their own shape as they cook unsupported on the griddle. Use 225 g plain flour (almost double the amount given in the crêpe batter recipe) to each 300 ml liquid and add 1-2 tbsp melted butter and 1-2 tsp baking powder. The butter will enrich the batter; the baking powder will aerate it.
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