Crepes are a favorite food for gourmet chefs and amateur food enthusiasts alike. Not only are they the perfect light and fluffy treat, but they can be adapted for almost any purpose. Whether you like them with sugared apples or goat cheese and spinach, crepes can be a meal fit for any time of day.
If you like to make your own crepes, here are a few tips to help you achieve the perfect pastry every time:
- Relax your gluten. Gluten forms when wheat flour and water are mixed and can make your pastry too puffy. Avoid this by allowing your dough to "set" in a walk in cooler or reach-in refrigerator for at least an hour. This will relax the gluten and make for a lighter crepe.
- Heat your pan slowly. Many cooks go awry by trying to heat the pan as fast as possible in order to get food on the table, however this results in erratic temperatures and unevenly cooked food. Slowly heat a heavy-bottomed stainless steel pan - or better yet - if you have access to restaurant equipment, use a commercial griddle like those offered by Hobart.
- Don't overdo it. While it's tempting to think that more is better, overfilling your crepes can lead to overflow and messy flipping.