The batter comes together in less than 5 minutes and actually cooking the crepes is just a more hands-on version of pancake making basically. I personally find that my crepe maker has more controlled heat than I get from my electric griddle (which seems to have zones). Crepe making with a 9-inch crepe pan Crepe (the French word for pancake) is a paper-thin pancake which is quite different from the fluffy, American-style pancake shown below!. Why are my Crepes Rubbery? The batter comes together in less than 5 minutes and actually cooking the crepes is just a more hands-on version of pancake making basically. This happens when the softening chemicals called "plasticizers" bleed out. When I do thin pancakes by the time I spread the batter it is time to flip and each takes 45 seconds. Try these tips to prevent the crepes from breaking * Measure ingredients exactly.
Plasticizers keep rubber in a pliable state for better utility. The hardening process can take years, but it can be reversed before the rubber gets so brittle that it crumbles. Try this, prepare the batter that same way but when it is done run it through a fine mesh strainer and let it rest over night in the fridge. As rubber ages, it hardens. Over-mixing pancake batter develops the gluten that will make the pancakes rubbery and tough. With a liquid to flour ratio of 4:1 in this recipe, there’s no risk of the gluten in the flour being overworked because of the increased amount of liquid present. Mix only until the wet is incorporated into the dry, if there is a little bit of flour left don' worry about it, it will be fine after it has set. If your crepes are rubberier than you’d like, it could be down to one of several reasons. Most likely you are stirring or mixing too much and that creates gluten which is basically glue therefore making your crepes tough and rubbery. Crepes are a little rubbery/gummy, they have a chew that could be described that way. Then to let the batter settle and to allow the liquids to saturate the starches you need to let the batter rest for 1 hour (in a rush 30 minutes will probably do). Thankfully, it’s a simple enough problem to fix with a little know-how. There are two reasons for crepes turning out rubbery – too much gluten (flour), or cooking the crepes too slow. Especially, if you make them on low heat, when you don't get the crispy edges that add a satisfying contrast while eating. For crepes my favorite method for mixing the made from scratch batter is just to use the blender for a smooth lump free batter (plus bonus, it’s the quickest mixing method). But I would be making "regular" pancakes for hours on my crepe makers. My videos on making American style Chocolate Chip Pancakes and paper-thin Crepes with a Nutella filling will show you step-by-step instructions for making perfect crepes and pancakes!. * Use a well-seasoned cast iron skillet at the right temperature. My French crepe recipe however eliminates these two problems. The thicker ones might be undercooked, but it's hard to tell because of the matcha. You did make some too thick judging by your photo. Crepes recipes are pretty simple, flour ,milk and egg.
Plasticizers keep rubber in a pliable state for better utility. The hardening process can take years, but it can be reversed before the rubber gets so brittle that it crumbles. Try this, prepare the batter that same way but when it is done run it through a fine mesh strainer and let it rest over night in the fridge. As rubber ages, it hardens. Over-mixing pancake batter develops the gluten that will make the pancakes rubbery and tough. With a liquid to flour ratio of 4:1 in this recipe, there’s no risk of the gluten in the flour being overworked because of the increased amount of liquid present. Mix only until the wet is incorporated into the dry, if there is a little bit of flour left don' worry about it, it will be fine after it has set. If your crepes are rubberier than you’d like, it could be down to one of several reasons. Most likely you are stirring or mixing too much and that creates gluten which is basically glue therefore making your crepes tough and rubbery. Crepes are a little rubbery/gummy, they have a chew that could be described that way. Then to let the batter settle and to allow the liquids to saturate the starches you need to let the batter rest for 1 hour (in a rush 30 minutes will probably do). Thankfully, it’s a simple enough problem to fix with a little know-how. There are two reasons for crepes turning out rubbery – too much gluten (flour), or cooking the crepes too slow. Especially, if you make them on low heat, when you don't get the crispy edges that add a satisfying contrast while eating. For crepes my favorite method for mixing the made from scratch batter is just to use the blender for a smooth lump free batter (plus bonus, it’s the quickest mixing method). But I would be making "regular" pancakes for hours on my crepe makers. My videos on making American style Chocolate Chip Pancakes and paper-thin Crepes with a Nutella filling will show you step-by-step instructions for making perfect crepes and pancakes!. * Use a well-seasoned cast iron skillet at the right temperature. My French crepe recipe however eliminates these two problems. The thicker ones might be undercooked, but it's hard to tell because of the matcha. You did make some too thick judging by your photo. Crepes recipes are pretty simple, flour ,milk and egg.