Chocolate Crepes with Mint Whipped Cream Recipe on Honest Cooking (2024)

FAQs

Why are my crepes not fluffy? ›

Let the Batter Rest

Once you've mixed the batter, don't cook it right away — let it rest! Crepe batter needs to chill for one to two hours before it's ready to be transformed into fluffy, delicious hot crepes.

When the ingredients for crepes aren't fully incorporated, that typically means that not enough gluten has formed. And while too much gluten development can mean tough crepes, too little can make for a pretty sad, lumpy batter.

While both are made using eggs, flour, and milk (and cooked in a similar manner), crepes do not contain any leavening agents, such as baking powder or baking soda, so they don't rise and get fluffy like pancakes, instead staying flat.

Let the batter rest.

If you can make the batter the night before, or 8 hours before you plan to make crêpes, they will be better than straight away. This resting period allows the gluten in the flour to develop and bond to the milk and eggs, and this yields a more complex flavor.

Crepe batter should be very thin, if it is cooking before you can spread it out that indicates that perhaps the batter is too thick. You aren't using enough batter. If you're satisfied with the thickness of the crepes you're getting, then you need to use more batter in order to cover the rest of the pan.

Traditionally, crêpes are folded or shaped according to the recipe directions. However, there are many recipes that would work well with different types of folds. Crêpes are also very versatile. Once you have the basic crêpe recipe down, you can use whatever ingredients and folds you like.

Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax. While it's not the end of the world if you skip this step, it is the secret to the most delicate, melt-in-your-mouth crepes. Let the batter stand at room temperature for 30 minutes, or refrigerate for up to two days.

The ideal temperature is 400˚F or 205˚C for a 1.5 minute crepe that is soft in the middle and crisp on the edges. You should have an oil spreader for both seasoning and oiling the griddle surface. You will use a six ounce ladle to make fourteen to fifteen inch diameter crepes on a 15.75 inch griddle.

2 hours minimum. I personally go for 12 hours. It's important that the batter becomes strechy and soft.

For the Batter: Combine eggs, milk, flour, melted butter or oil, salt, and sugar (if using) in a blender. Start blender on low speed and increase to high. Blend until smooth, about 10 seconds. Add herbs (if using) and pulse to combine.

How do you make Joanna Gaines crepes? ›

Directions. In a blender, combine the flour, eggs, milk, 1/2 cup water, the sugar, vanilla, salt, and butter and pulse to combine for about 1 minute. Let the batter sit in the fridge to rest for at least 20 minutes or overnight. Heat a dry nonstick medium skillet over medium heat for about 3 minutes.

Large air bubbles that spring up on top of the surface of crepes are not so good, however, as these bubbles tend to pop and can leave holes that prevent your crepes from cooking evenly. These large air bubbles are usually a sign that your crepe batter has been over whisked and has too much air in it.

This is also why you shouldn't over-mix crepe and pancake batters; it can overwork the flour and bind all the gluten together too tightly, locking out air bubbles that would make your batter nice and light when cooked.

Over-mixing pancake batter develops the gluten that will make the pancakes rubbery and tough. For light, fluffy pancakes, you want to mix just until the batter comes together—it's okay if there are still some lumps of flour. Fat (melted butter) makes the pancakes rich and moist.

The first is that the batter is a bit runny. Add a little more flour (or mix) to make a thicker batter, and see if that fluffs up the pancakes. The other reason I can think of is that the leavening is either past its prime, or not getting enough time to work before cooking.