Crepes with Pancake Mix Recipe | We are not Martha (2024)

FAQs

Is crepe mixture the same as pancake mixture? ›

The main difference is that pancake batter has a raising agent in it, such as baking powder or baking soda, and crepe batter does not. This means that pancakes are thicker and fluffy while crêpes are thin and flat.

Crepe batter is an egg-rich batter.

Eggs act as a leavener. They do this by trapping the air bubbles created by water expanding as the batter is heated. So the extra eggs in crepes help them fluff up just a little, preventing them from being too dense.

For the traditional method of making crepe batter, a wire whisk is used to blend the egg whites and yolks, then beat in the water, milk, salt and oil. Add to the flour gradually, beating to keep the batter smooth; strain if there are any lumps.

Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). They are often served with a wide variety of fillings such as cheese, jam, or hazelnut cocoa spread.

Pour the batter into a bowl you can ladle from and preheat your crêpe pan over medium to medium-high heat. Barely slick the surface of the pan with oil and check the temperature of the surface with an infrared thermometer like the Industrial IR Gun. When you reach 400°F (204°C), start cooking.

When you cook crepes, your stainless steel skillet is always on high heat. This will minimize sticking. If you use non-stick, you can keep it on medium heat.

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.

A 10-inch round cake pan is 78.5 square inches/holds 10-11 cups of batter.

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.

How much should you mix pancake batter? ›

Don't Overmix the Pancake Mix

Just enough to incorporate the wet ingredients into the dry, but not long enough to break up all the little lumps. We like to say ten seconds as a maximum, but an extra second or two isn't going to make a huge difference.

Flour: To keep the crepes light and tender, it is best to use either cake flour or whole wheat pastry flour. Using all-purpose flour or regular whole wheat flour will result in a heavier batter that is harder to manipulate when cooking.

While you can whisk the batter in a bowl by hand, you need to do so vigorously to remove any lumps. A food processor or blender is best for lump-free crêpe batter. Using a blender is my preferred method, which brings me to another important step in crêpe making — resting the batter.

Cook your crepes on medium-high heat and make sure you allow your oil or butter to pre-heat in the pan for about a minute before you add the batter. This will ensure even cooking! Only grease the pan once. You only need to grease the crepe pan with cooking spray or butter for the very first crepe.

Cook until the crêpe is browned slightly on the bottom in spots, about 1 1/2 minutes. Flip the crêpe. Carefully work a spatula underneath it and flip. Cook the second side briefly, just to set the other side, about 30 seconds.

If you have trouble with crepes falling apart when you flip them, you're probably flipping them too early. Or too slowly. It's similar to flipping pancakes — just do it quickly and don't overthink it.

Sift together flour, sugar, baking powder, and salt in a large bowl. Stir in milk, butter, and vanilla. Add in eggs and mix until smooth. Heat a lightly oiled griddle or frying pan over medium-high heat.

In France, crepes are served with a sweet filling, such as jam, chocolate, sugar, honey, chestnut spread (crème de marrons), or whipped cream. Usually, a French family will set up their whole sweet pantry on the table and let everyone make their own preparations.

There are two main kinds of crêpes in France: sweet crepes (crêpes sucrées) and savory crepes (crêpes salées). Savory crepes are usually called galettes, short for galettes de sarrasin (buckwheat crepes). Crêpes sucrées and crêpes salées (galettes) differ in some key ways, starting with their batter (pâte).

Traditionally, crêpes are folded or shaped according to the recipe directions. However, there are many recipes that would work well with different types of folds. Crêpes are also very versatile. Once you have the basic crêpe recipe down, you can use whatever ingredients and folds you like.

Why do you add water to crepes? ›

Adding hot water to the batter to thin it, helps crepes with extra soft texture and a beautiful doily-like pattern. There is something about the warm batter that has a special effect on these beautiful crepes.

If the crepes were crisp then it is likely that the frying pan was too hot and the crepe was cooked for too long. The frying pan should not be so hot that the batter starts to set as soon as it hits the pan, instead you should be able to tilt the pan so that the batter forms a thin layer over the base of the pan.

You are adding too much batter to the pan.

Crepes are intentionally incredibly thin, if you pour too much batter into the pan, the crepe will be too thick and can become rubbery.

Butter adds richness to the crepes and gives them the best flavor. Use a 1/4 cup measuring cup so each crepe is the same size and thickness, and they cook at the same rate.

Refrigerate the Crepe Batter

Next you'll want to refrigerate your crepe batter. This allows the flour to fully absorb the liquid and will result in much more tender crepes than if you were to cook them right away.

To thicken pancake batter, you can take a sifter and add a tablespoon of flour at a time to make it thicker if its too runny. I see a lot of people stirring the batter until it's completely smooth.

Using an ice cream scoop

For this method, transfer the cake batter into pans one scoop at a time. Alternate between pans to make sure none gets left behind. Make sure to level out each scoop to ensure they are as uniform as possible. Don't forget to track how many scoops are in each pan!

An 8” square pan and 9” round pan can be used interchangeably for cake and bar recipes. A recipe written for a 9” x 13” pan can also be made in two 9” round pans; one 9” round and one 8” round, or two 8” round pans.

You can make the crepe batter up to 1 day in advance. Seal tightly in your blender or pour into a mixing bowl and cover tightly, then prepare crepes the next day. Crepes are best enjoyed right away, but you can make a batch and store in the refrigerator for up to 1-2 days.

Should you let pancake batter rest in the fridge? ›

A – If you are going to let your batter rest, leave it for at least 30 minutes in the fridge. If you've got time, leave it for longer – even overnight in the fridge. Some say that there is no point in letting the batter rest and there's certainly no harm in using it straight away. Go ahead if you're in a rush.

Just don't make the most common pancake mistake — over-mixing your pancake batter! Perfectly fluffy pancakes take just a few turns of the wrist. Over-mixing is an ambitious baker's enemy. Too much stirring can turn what would otherwise be lofty, tender pancakes into tough, flat disappointments.

With little gluten, pancakes rely on eggs to provide the additional structure necessary to hold the bubbles and allow the pancake to rise. The fat in the yolk also provides richness and flavor. Too much egg, however, will make the pancake dense and custard-like; not enough will make it drier and more biscuit-like.

The batter should be thick enough that it drips rather than runs off the spoon—and remember, it should have some lumps still in it. If a little flour doesn't fix the issue, there could be an issue with your baking powder.

Add an Egg

Even if your pancake mix doesn't call for an egg, mix one into the batter. The egg will add richness to the recipe and make the end result taste like homemade pancakes. If your pancake mix already calls for an egg, try adding an extra one.

Flour: To keep the crepes light and tender, it is best to use either cake flour or whole wheat pastry flour. Using all-purpose flour or regular whole wheat flour will result in a heavier batter that is harder to manipulate when cooking.

To flip a crepe without tearing it use your fingers. The flick is too violent, and spatulas don't have the dexterity. You can use a rubber spatula to loosen up the edge of the crepe, then lift and peel it up using your fingers, and gently turn it over. It's like putting a little sheet on a little bed.

How in the world do I prevent crepes from being rubbery? With most quickbreads and batter products, overmixing will cause gluten development and lead to a rubbery texture. Mix just enough to have the batter pull together and have the flour hydrated. Then experiment from there.

Traditionally, crêpes are folded or shaped according to the recipe directions. However, there are many recipes that would work well with different types of folds. Crêpes are also very versatile. Once you have the basic crêpe recipe down, you can use whatever ingredients and folds you like.

Stir the batter - it should be the thickness of double cream - and pour 50-60ml into the pan. Working quickly, tilt the pan so that the batter runs all over the surface, making a neatish round. The base should be covered in batter, but not quite thin enough to see through.

Should you whisk crepe batter? ›

Crepe batter should be thin — thinner than pancake batter. If it coats the back of a spoon and drips off in a thin stream, it's good. While you can whisk the batter in a bowl by hand, you need to do so vigorously to remove any lumps. A food processor or blender is best for lump-free crepe batter.

Refrigerate the Crepe Batter

This allows the flour to fully absorb the liquid and will result in much more tender crepes than if you were to cook them right away. Your batter should rest in the fridge for at least one hour. You can even make your crepe batter the night before and let it rest overnight in the fridge.

The ideal temperature is 400˚F or 205˚C for a 1.5 minute crepe that is soft in the middle and crisp on the edges. You should have an oil spreader for both seasoning and oiling the griddle surface.

Pan Temperature

This may be the most important factor when it comes to spinning crepes. If your pan is too hot, the crepes will cook too quickly before you can spin them. If the pan is too cold, then the batter will just stick to the pan and leave you with a mess!

Over-mixing pancake batter develops the gluten that will make the pancakes rubbery and tough. For light, fluffy pancakes, you want to mix just until the batter comes together—it's okay if there are still some lumps of flour. Fat (melted butter) makes the pancakes rich and moist.