Crêpes are a perfect resource that can save a dessert on many occasions. That is why knowing how to make them properly is one of the noblest abilities of the best pastry chefs. In last night's installment of Bake Off: Baked Famous, the semi-finalists Alba Carrillo, Ana Boyer, Blas Cantó, Patxi Salinas and Rocía Carrasco had to make and decorate, with the help of their loved ones, a cake of 100 crêpes with a maximum 10 centimeters high. The objective: to get one of the four places in the final.
Without a doubt, the thickness and texture of the crêpes was decisive in ensuring that the cake had the required height and adequate stability. Below, we give you X tips so that you do as well as the contestants.
Even though this is an easy and humble recipe, the quality of the ingredients is a crucial factor. Use low-strength wheat flour, fresh eggs and good butter and make sure they are at room temperature before cooking. Regarding the liquid component, choose to taste between milk, cream or a vegetable drink.
If you want to make thin crêpes, you must make a soft and homogeneous dough. To avoid lumps, sift the flour two to three times and use a dough mixer or whisk, whether electric or manual, to mix the dough well. Beat at low or medium speed to avoid incorporating too much air or gluten into the crêpes, which will harden their texture.
To make the crêpes set better in the pan, you should let the dough rest for at least 20 to 30 minutes. The ideal would be to wait about two hours, so if it bothers you a lot, you can always leave it prepared the day before and keep it in the refrigerator. Always remember to cover it!
You should always preheat the pan in which you are going to cook the crêpes over medium or high heat. Don't forget to grease the surface with a finger of butter and regrease as you make units.
To make thin and proportioned crêpes, pour the liquid batter into a container with a capacity of about 60 milliliters. Pour it directly onto the center of the already hot pan and immediately lift it by the handle and turn it to distribute it over the entire surface. If you fall short, fill the holes with teaspoons of batter, and if you overdo it, tilt the pan over the bowl of batter to correct the excess.
With the right hob temperature, in less than two minutes the edges should brown and the center should set. With the help of a spatula, turn it over, and in about 30 seconds, this other side should be ready. Place them on a rack or kitchen paper when you take them out to cool, season to taste and enjoy!
