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31

Looking at individual recipes, there is a great deal of overlap between Crêpes and Swedish pancakes. If, however, you compare hundreds of recipes, some clear differences emerge. There are also differences between the English interpretations of these recipes and those written in French or Swedish. In the chart above, each cohort consists of at least 100 ...


13

It sounds like maybe there's a couple of possibilities. The pan is too hot. This can happen even over lower heat settings if you leave the pan to preheat for too long, or it may be that the burner's "medium-low" setting is just too hot, and you should use an even lower setting. The batter consistency is wrong. Crepe batter should be very thin, if it is ...


9

Crepes were made long before teflon was invented. I use a quality steel pan and non stick spray. I reapply the spray every 3rd or 4th crepe to avoid sticking. Everything else is temperature control. If your temps are too high then the crepes will toast and burn before they set on top. If the temp is too low then they are more prone to sticking. It takes ...


8

You can actually buy tools which help to spread batter. My sister got me a hot-plate crepe maker for Christmas the other year, which came with one of these: Which I find does the job perfectly! You should be able to find one online pretty easily or DIY one yourself. https://www.youtube.com/watch?v=uhKFAlk-gtU


7

First, this can indeed be a thick batter, as the other answers mentioned. I would recommend using Ruhlman's ratio of 1:2:2 flour to milk to egg as a starting point of what a good crepe batter should be like. You can experiment with other recipes if you want something nonstandard, but first do some batches to get a feel for the proper consistency. And don't ...


6

A crisp crepe is less about the recipe and more about the cooking technique. You simply need to leave it a little longer before flipping it, allowing the edges to crisp. A little more oil than usual will help, but it should still only be a thin coating wiped on with a paper towel. To make a thicker crepe, simply use less liquid. You can also look at using ...


6

While Wikipedia is not always the best source, in this case they do a good job explaining the different kinds of pancakes there are in the world: http://en.wikipedia.org/wiki/Pancake. If you have had a crepe in France then you would know the difference between true Crepes and Swedish pancakes. While both are round, flat, and made of the same basic ...


5

Doubtful (assuming we're talking about something along the lines of this, if its some kind of commercial unit doing 10 at a time, get a hood). Crepes don't typically output enough fumes or smoke of any kind in quantity and an electric crepe maker should be even better on that front. There may be a bit of steam, but nothing that should warrant an vent ...


5

Please try the South Indian method of making Dosai/Dosa. You can use any type of Griddle such as non-stick, cast iron, stainless steel or even Hard Anodised. The trick lies in treating the griddle with oil and regulating the heat underneath. Take half Tsp of oil on a paper tissue/napkin, apply a thin layer of oil by rubbing/applying the oily tissue on the ...


4

A Crêpe is a pancake. It may be a pancake made by a skilled crêpiere and spread ultra-thin by use of a crêpe spreader and flipped with a crêpe spatula, which requires use of a low sided pan or griddle to properly achieve, and perhaps served up with orange or cream sauces, but it is basically a pancake. Delia, Nigella et al give us the same recipes under ...


3

Crepes and pancakes are very similar in ingredients, crepe batter is thinner (i.e. runnier). American pancake batter spreads some then stops so you get thicker pancakes, crepe (by the way in many parts of the english speaking world crepes are called pancakes) batter spreads more. It doesn't take that much more liquid to get a crepe batter.


3

You can substitute but don't expect them to be exactly the same, of course. The fat, protein, and sugar in milk all interfere with the flour and egg protein binding in the crepes. Milk will produce a more tender product. Also expect the flavor to be a little less luxurious without the fat and sugar. You can use vanilla or replace some of the oil with ...


3

Browning depends a lot on available sugar: if soya was unsweetened and skim milk was now used (higher lactose than 3%), I could see quicker browning.


3

The trick, according to a French roommate from college, was thin batter temperature and a well (clarified) buttered pan. The batter should feel almost too thin. I always thought that the batter was perfect and she would thin it just a little more. The pan should be at just the right temperature (this will vary stove by stove). Your photos look like the ...


3

You may need fresher buckwheat flour. Also, If you have access to a grain mill, you could buy buckwheat groats, lightly toast them, and then mill them to make your own flour. The toasting process would amplify the flavors, just as it does when toasting nuts or spices.


2

My family has always made plättars, the tiny swedish pancake, cooked 7 at a time in what some would call a "Silver Dollar Pancake" pan. While similar to crepes, the biggest difference in the old family recipe that has been handed down to me is butter, more flour, and a small amount of baking powder. They are more substantial than crepes, but no where near as ...


2

I've used both electric and non- electric domed models. The electric one came with a pan similar to a concave doggy dish the same size as the pan. I kept a large tablespoon to spiral around the batter to its edges to keep it round. The hand type didn't have a special dish. I used the spoon more with that pan. It sat right on the burner, gas or electric ...


2

Those are not crèpes but rather a sort of flatbread. To make it set, you need to boil most of the water in the milk out. This is what is taking a long time. This is also why they are kind of hard when they are done: it is more or less like a bread crust. If you had a binder like eggs, then it would a crèpe and it would set more rapidly because the eggs take ...


2

Perfect crêpes are the result of lots of practice. Things you need to experiment with are: Flour - getting just the right fine and freshly ground flour, plenty of wholemeal gives it a better texture. try putting the flour through a food processor to make sure it is equally fine Standing time - the crêpe mixture needs to be left standing enough for flour ...


2

After considerable searching, I found this tidbit buried in an an old Callebaut product catalog: Pailleté feuilletine is broken up pieces of crepes dentelles. This video from Bryan Talbot shows how to prepare crepes dentelles in considerable detail. He indicates that he had to reverse engineer the recipe because none were available. His ingredients are: ...


2

The extra eggs help to make a more cake like consistency. Other wise it's just a stack of crepes! To remove the eggy taste, remove half of the egg yolks. They will still cook more or less the same, and will be the same eggyness of a three egg batch


2

Most professional crepe makers are cast iron and NOT coated with a non-stick material. You have to 'season' them before use. You might have to season them again in the future, depending on how frequently you use it and how you use it. If your pan is an cast iron (I'd never to this to different material), you could try seasoning it. Seasoning means ...


1

Higher heat, thinner batter, and don't put it in the fridge. No tools necessary. I recommend thin non-stick pans, and a gas stove. The batter should be thin enough it basically spreads itself, as soon as it hits a pan hot enough to totally 'melt' it. The only reason to swirl it is to circularize it. It should be a consistency that you could drink without ...


1

Crêpes are a kind of pancake, which are very thin. While German and Scandinavian pancakes are thicker, American breakfast pancakes are typically even thicker. In American pancakes baking powder or other leavener is often used to raise the batter. Another trick is to whip the egg whites separately before carefully mixing with the yolks to achieve even ...


1

If the first half of the recipe worked fine, it sounds like your crepe maker might be losing heat. Try giving the crepe maker a minute or two to reheat in the middle of your cooking. Don't necessarily trust the ready indicator either. An infrared thermometer would help, but you can also drop a few drops of water on the grill. If the water quickly sizzles ...


1

Less eggs or none. Just as with cookies, eggs will make them cakier. And lower temperature longer cooking time will help too as it gives time for the batter to spread out and evaporate moisture. Corn syrup instead of sugar helps as granulated sugar holds water. The easiest, surefire way, is to make them ahead of time, let them dry a bit, fill and roll, ...


1

If you're not filling the crepe: just cook it a little longer. If you are filling the crepe: Depending on what you're filling the crepe with, you can put in the oven for a few minutes after it's filled. This way, it will be soft and flexible when you're filling it but will get crispier after it's filled.


1

the only little "trick" beside temperature control is in my experience to keep the batter a little more liquid, after all you can fry an egg in an oiled pan what sticks is the flour, so i used less of it and it worked. And i did have a good thick cast iron pan which makes it easier with the temperature i think, if you use a thin alluminium pan on gas fire i ...


1

There is often a difference whether you live in southern Sweden or further north. I was used to eating lingonberries with our pancakes, whether the plättar from the special pan or the larger version. It is true that the traditional yellow pea soup on Thursdays would be followed by pancakes as a dessert. The traditions and habits vary a lot I believe and in ...


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