How to…Make Perfect Crepes

Appears in

Published 2009

Most recipes will ask you to set the batter aside to rest for 30 minutes or so. Why? This gives the starch in the flour time to expand and allows the gluten to relax, making for a much lighter batter.
Your batter should be of a creamy pouring consistency; if not, add a little water until it’s right. Be careful, as it is much easier to thin batter than it is to thicken it.
When cooking crepes, the classic crepe pan is the best pan for the job. Non-stick pans also work well, but they tend not to brown the crepes as well. You may find that the first crepe is a disaster — don’t despair, just throw it away and try again.
Leftover crepes can be stacked with baking paper between them, wrapped in foil and frozen in an airtight bag.

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