crepe success

[jazzfish]

I make crepes using an old inverted electric crepe maker. Or rather two; speeds up the process, so that it only takes around half an hour to cook a batch rather than an hour. Eggs and milk and flour and a little butter/sugar/salt, refrigerate the batter for an hour, pour into a pieplate and go.

My last few batches have been Problematic but I think I've solved that.

1) LIGHTLY oil the crepe maker. LIGHTLY. Oiling the crepe maker keeps the first one or two from solidly crisping onto the nonstick surface and needing to be scraped off into the trash, but instead has caused them to fall back off into the batter. LIGHTLY oil.

2) Room-temp milk (microwave 30secs) and eggs, so that the butter doesn't resolidify immediately.

3) Manually whisk in the flour and sugar. Take some time with it. I'd been using an electric mixer, which mostly but not completely gets the lumps out of the flour but puts a foamy head on the top of the batter. The whisk is both better at delumping and not vigorous enough to create foam.

4) Goose eggs? Probably not necessary, but they were tasty.

Dinner last night was crepes with apples and good cheddar, and cinnamon sugar (me) and candied rhubarb (Erin). Success.

Comments

[jazzfish]

The butter-resolidifying thing may be more of an aesthetic complaint than an actual problem with the batter. Happens to me more often in waffle batter, since those use more butter.

I admire and respect people who make 'normal' non-inverted crepes. The main thing I like about the inverted cooker is its ability to make consistently thin and round crepes without much in the way of intervention from me.