Pancake Day is upon us and we couldn’t let it pass without making a selection of mouth-watering crepes (thin French pancakes) to satisfy our pancake needs.
Crepes are a French pancake, notably thinner than their American cousins. If you are looking for a thicker American style pancake you might want to go here instead.
Homemade crepes are easy & inexpensive to make, plus they are delicious to eat (sweet or savoury) at any time. Have them for breakfast, lunch or dinner!
As easy as this crepe recipe is to prepare there is one important step to remember when making your pancakes; that is the resting. Resting the batter will help improve your crepes no end, even if it’s just for an hour, but over night is better.
Don’t believe us? Well maybe you would trust the word of someone with a few more credentials than us, someone like Harold McGee. Harold McGee is the author of “On Food & Cooking: The Science & Lore of the Kitchen” and an expert on all things science when it come to the kitchen. Lets see what he has to say on resting batters.
“When you rest batters, you’ll notice that the batter gets thicker. This is a sign that the dry ingredients are continuing to soak up water from the wet ingredients. Just as pre-soaking beans cuts their cooking time way down, soaking the tiny flour particles means that they will cook through more fully and evenly in the couple of minutes that a crepe or pancake has on the griddle, so the texture is finer.”
So it’s settled…. or not! You’ll probably do what you want anyway! But don’t say we never told you!
Once your pancakes are made you have to go through the agony of trying to decide how your going to fill them. Well fear not we have some suggestions for you right here.
So grab your whisk and get that pan on the heat, it’s time to make some pancakes!
— Al Brady