Crepes????

Question

Does anyone have any suggestions about frying crepes? I just want to know because I am frying crepes in a few days and I could use some advice as to how to get them thin but not break up. Any advice would help. Thanks!

Answer 1

To prepare :
Turn the batter. Heat a non-stick pan, put a light knod of butter in
(swirl the pan to distribute the melting butter ; the pan must be hot
enough to hear the butter fry but not too hot for the butter must not
get brown !), pour a small laddle of batter on the pan while swirling it
to distribute the batter evenly (this is the important trick !).
Don't forget crepes must be very thin ! Cook until golden brown, turn
the crepe upside down and cook the other side the same way.
Put it in a large plate, stuff it and fold it into 4, or roll it.
Do that again for each crepe.

Answer 2

Don't worry about getting the thinnest possible crepes. I have had people tell me that when they make crepes, they aren't thin enough. Crepes don't need to be perfectly thin, and they often aren't. When I ate crepes from a street vendor in Paris, they were about the same thickness as the ones I make, and they were not thin as paper. Relax, your crepes are not too thick.

You don't need a special crepe pan. You can buy very fancy skillets or electric pans. If you have a small non-stick skillet, you will get perfectly nice crepes, and you'll have one less pan crowding up your kitchen.

You'll probably mess up a couple of the crepes when you make a batch. So what? I've made lots of crepes, and I still mess up at least one per batch. Sprinkle some sugar on it and enjoy it as a snack. Don't let it worry you.

If you're making enough crepes to serve a lot of people, there are three easy ways to handle it. First, you can stick the crepes on a plate in a barely warm (200°F) oven, where they'll stay warm until you are ready to assemble them. Second, you can serve them as you make them. When serving family on a busy night, it's sometimes okay if people eat them as they are served. Third, it's not a big deal if the crepes cool down a little bit before you eat. If the filling is warm, it makes up for it.

Good Luck :)

Answer 3

And don't panic if the first one is a disaster. For some reason it almost always is (although it will taste fine just generally clump up). Also after you spread out the batter, then quickly lift up and swirl the pan to make sure it's even. The key to thin is right consistancy...just remember unlike pancakes you want it to be loose and spread out, so if you follow a recipe and it looks to loose to you, it will be just right! Good luck. And if you mess up any I assume whatever you are making allows for you to be folding them over so arrange the plate that any less than perfect ones are partially covered by the good ones...they'll still taste great.

Answer 4

Use Non-Stick Pan or Spray to ease the stickiness of the crepe.

Answer 5

they do make a crepe pan and the batter is to be thin i feel sure when you buy one there is a recipe that comes with it. i have seen alot of people using there hands to flip them or like a butter knife.

Answer 6

Non-stick pan...it works the best