why are my crepes too hard?

Question

Hi, I have tried to make crepes with different batter recipes, and using oil and butter, but i havent had success with the texture. I can get good flavor, but i dont get the spongy, soft texture of the crepes i have tried, like a thin hot cake. Any advices?

Answer 1

Sounds like they are drying out. Use a really good non-stick pan and use a very thin batter only cooking them for about 45 seconds a side. Make sure your pan is hot when you pour in the batter. Test it by droppinp a few drops of water in the pan. If they dance around your pan is hot!

Answer 2

This is my crepe recipe. Makes approx. 15 six inch crepes
3 lg. eggs
1/2 cup milk
1/2 cup water
2 tbsp melted butter
1 cup flour
pinch salt
1/2 tsp sugar
If making savory crepes I add some basil to the batter.
Use a crepe maker or teflon frying pan.
If crepe batter is too thick add more water.

Answer 3

Heartbreaking, isn't it? properly, your crepe myrtle could no longer be thoroughly lifeless. the recent improve, rather. And sound like there became into some branch-loss of existence. think of of it like frostbite. it ought to lose some "hands". or maybe limbs - yet in simple terms as much as the elbows if we are fortunate. the super distinction from that analogy being that it could advance new limbs and hands... endurance is named for. till that's been in actuality heat for various weeks, you shouldn't be sure how a approaches returned the wear is going. seek for improve decrease down on the plant. If with the aid of late-would, there remains no improve everywhere, you will have misplaced it. yet provide it time. If new improve seems, you could then genuinely see what's lifeless and what isn't. Prune off the lifeless areas.

Answer 4

To get really soft crepes, you need to use a low protein flour such as cake flour (I have even seen recipes for soft crepes that use only corn starch). The protein is all purpose flour is too strong for crepes and makes them very tough.

Answer 5

sounds like your batter is too thick where it's not spreading only thinly... as a result you have thin pancakes instead of thin crepe sheets.

Your description of thin hot cakes implies that there's leavening agents in your batter. There should be NO leavening agents: yeast, baking soda or baking powder.

Answer 6

try a little higher heat. you may just be cooking them too long. you might also try a recipe for pancakes thinned with a little milk.experimenting in cooking is kind of fun.