Mixing crepe batter to the perfect consistency is one of the more difficult aspects of French-style baking, but it can be fun to face these types of culinary challenges head-on.
French-style crepes are adaptable, enjoyable creations. You can make them sweet by adding Nutella, honey, fruit, whipped cream … or you can make them savory by filling them with meat, cheese and veggies.
Mixing crepe batter is the key to a successful result. Take a look at our six tips below to help you overcome common beginner French baking pitfalls.
1. Sift the Flour into the Mix Slowly
One of the dreaded outcomes of any would-be French chef is lumps in the crepe batter. This isn’t necessarily due to improper mixing techniques — it’s typically a result of lumpy flour that wasn’t sifted properly!
Don’t put the flour into the milk all at once. Sift it in slowly while mixing to ensure complete integration.
2. Wait for Hot Butter to Cool
Another top cause of lumpy batter is a temperature discrepancy between the melted butter and the rest of the ingredients. When adding melted butter to the mix, let it sit and cool for a few minutes so it’s in between the hot stage and the coagulated stage before adding.
3. Use an Electric Whisk
Mixing crepe batter by hand might be tradition, but it’s hard to keep up whisking consistency. A professional mixer with a whisk attachment is your answer. It allows you to slowly add ingredients one at a time while the mixing responsibilities are taken care of.
4. Let the Batter Rest
Once you’ve mixed the batter, don’t cook it right away — let it rest! Crepe batter needs to chill for one to two hours before it’s ready to be transformed into fluffy, delicious hot crepes.
5. Make Sure it’s Not Too Thick
Crepe batter shouldn’t be the consistency of pancake batter. It should be extremely thin! Use a ladle to test the mixture’s thickness and make sure it has the consistency of heavy cream — almost liquid.
If you’ve found that it’s too thick, make a thinner batch, then add both batches together to correct the problem.
6. Add Beer!
Ever wonder how some chefs create crepes that are so light and airy? You might be surprised to find that the secret is beer! Use a light lager in place of a small amount of water. It will not alter the taste drastically and you’ll get amazing crepes that are just the right texture.
Want more tips on mixing crepe batter and baking more of your favorite desserts? Follow our blog for updates! And if you ever need a professional mixer replacement, trust Dough Tech, the supplier bakers depend on.
FAQs
If you over mix, the gluten will start to develop and you might get a chewier crepe. Letting the batter rest: The reason for letting the batter sit after combined is to allow the flour to absorb the liquid and relax. The batter will also have less of a floury taste. Doing this step will give you a softer crepe.
Can you over mix crepe batter? ›
If you over mix, the gluten will start to develop and you might get a chewier crepe. Letting the batter rest: The reason for letting the batter sit after combined is to allow the flour to absorb the liquid and relax. The batter will also have less of a floury taste. Doing this step will give you a softer crepe.
How to make crepe batter smooth? ›
Additional Techniques for Lump-Free Batter
- Sift the flour: Before adding flour to the batter, sift it through a fine-mesh sieve. ...
- Gradually add the liquid: Start by adding a small amount of liquid to the dry ingredients and whisk vigorously to create a thick paste-like consistency.
Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax. While it's not the end of the world if you skip this step, it is the secret to the most delicate, melt-in-your-mouth crepes. Let the batter stand at room temperature for 30 minutes, or refrigerate for up to two days.
What happens if you don't chill crepe batter? ›
How long should the batter be left to rest? A batter that has not been left to rest is very difficult to roll out (viscous) and the crepe remains grey when cooked. So, it is absolutely necessary to let the batter rest.
What is the secret to great crepes? ›
Let the batter rest.
If you can make the batter the night before, or 8 hours before you plan to make crêpes, they will be better than straight away. This resting period allows the gluten in the flour to develop and bond to the milk and eggs, and this yields a more complex flavor.
Why do you chill crepe batter? ›
One secret to the BEST crepes is to chill the crepe batter for at least 30–60 minutes and up to 1 day. This time in the refrigerator enhances the batter's flavor and, more importantly, gives the flour a chance to fully hydrate.
Why add butter to crepe batter? ›
Classic Crêpe Ingredients
- Butter: Melted butter adds wonderful flavor to the crêpe batter, while also helping to prevent the crepes from sticking to the pan.
- Milk: The milk provides the liquid component for the batter, giving the crepes an extra smooth and creamy texture.
And the butter, ahh lovely butter, adds smoothness, rich deliciousness, and a fat to help keep the crepe lift up from the pan when it's done. Very Important. Unlike the yolk, the liquid butterfat in the butter does not emulsify completely into the batter.
Why make crepe batter the night before? ›
Zizka has always approached crepes as do-ahead, because the batter always cooks more evenly when it has rested overnight. Pressed for time? Let the batter sit at least one hour at room temperature for that lighter-than-air texture.
The batter should be refrigerated for at least an hour. It'll keep for up to 2 days, so you can make it ahead of time (though crepes can also be cooked ahead). This chilling time allows the flour to absorb the liquid and allows the gluten to relax, so there aren't too many bubbles or a rubbery texture.
Why is my crepe batter so bubbly? ›
These large air bubbles are usually a sign that your crepe batter has been over whisked and has too much air in it. Try whisking by hand, rather than using a food processor. Another tip is to whisk your eggs in a separate bowl until they are pale in colour before you add them to the batter.
How to know when crepe batter is ready? ›
With a ladle, pour batter into pan (between ¼ and ⅓ cup batter for an 8 inch pan). Swirl it around to cover the whole pan. After about 2-3 minutes, lift up the edge of the crêpe with a spatula to release it and check that the bottom is golden. With a spatula, flip the crêpe.
Can you mix batter too much? ›
Overmixing is exactly what it sounds like: the process by which a dough or batter gets mixed too much, typically yielding dense, tough, or deflated baked goods. Overmixed doughs and batters may have an unappealing look or feel, which remain just as unappealing when they're baked.
Can you fix overmixed pancake batter? ›
If you fear your pancake batter may have been mixed beyond repair, an egg could help to salvage the texture. In another bowl, whisk an egg white until stiff peaks form. Then, fold the egg whites into the pancake batter until it's loosely combined, and then cook up the pancakes as usual.
