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CREPE MAKING QUICK TIPS

by Daniel

CECIJ4 Eurodib Krampouz Electric Crepe Griddle

Making crepes is not hard. If you can make pancakes, you can make crepes. Before we start, we at J.E.S. Restaurant Equipment have a few tips:

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 Tel Aviv, 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’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.

Although crepes are fairly easy to make, there are devices now on the market to simplify the process even further. These are crepe makers and they come in a variety styles, sizes and capabilities.

Now, what is the difference between a crepe pan and a crepe maker? A crepe pan is essentially a shallow, steel frying pan or a griddle, which heats quickly and bakes the crepe, under some supervision, of course. The electric crepe maker does most of the work as far as cooking the crepes is concerned. It signals you as to when the temperature is just right for cooking crepes, as well as when the crepe is cooked.

Rest assured that however you want to get into the crepe making process we, at J.E.S. Restaurant Equipment and Kitchen Emporium have the knowledgeable people and the equipment you will need to get started. Do not hesitate to call or shoot us a question on the web site.

Thanks for reading,

Chef Phil


6 Comments »

  1. [...] CREPES FILLED WITH CHEESE AND SPINACH Hi bellasboutique! I have some really helpful crepe making tips here from Chef Phil. Enjoy! Share [...]

  2. Make a small thin omelet and slice into thin
    strips. Its important to use a rimmed pan so the batter doesnt spill off.
    Salmon rich in protein and Omega-3 fatty acids (polyunsaturated fats).

  3. mike says:

    hello, i am the owner of a small creperie but i’m having a small issue regarding crepe dough,, i usualy cook it on medium heat and turns out to be perfect golden and taste good but when it cools down it hardens and become little bit chewy, my customers are satisfied and don’t have any comments but i’m not satisfied, i want it to be juicy and melt in mouth rather than chew, any advice????

  4. Annette says:

    According to Jehnee Rains, owner and chef at Suzette in Portland, Oregon, the secret to the perfect, lacy crepe dough is beer. She uses a light Lager beer in her crepe dough. (Sorry, she didn’t give an exact recipe.) She’s mastered making sweet crepes, and says it can’t be tasted. If this doesn’t work for you, my suggestion would be trying a steamer to keep your crepes warm after they’ve been prepared.

  5. celine lee says:

    Hi,my name is Celine, malaysian. I have a roller grill crepe maker machine (enamel cast iron model SCE350) with me here. But i always failed to make out a soft and thin crepe. How many degree celcius should i adjust to turn out a perfect soft crepe instead of crispy crepe. Can i have a ideal crepe recipe from you. Thanks

  6. Annette says:

    Hi Celine…I searched through our recipes here, and even checked a few sites, and no one ever specifies an exact temperature for crepe-making. Everyone suggests what I’ve always used, which is medium high heat. I suspect the vague answer comes from the fact that crepes are delicate and heating surfaces are different. If your crepes, or anything else you cook, are turning out more crispy than you prefer, they’re being cooked too quickly, and you need to turn down the heat just a little. I recommend taking the time to practice with a few, gradually turning down the heat until you get the result you’re looking to find. Crepe making is one of those skills which requires practice to perfect, so don’t get discouraged. There are some hints for working with your batter which may help. It needs to be as smooth as possible, and mixing it in a blender is considered the best method. Also, if you let it rest for an hour in the refrigerator and then 30 minutes at room temperature you’ll have a better, more cohesive batter. If your batter thickens a little during the process, add tiny bits of milk at a time until you get the desired consistency. Take an afternoon to play with this. Don’t become disappointed with your early efforts. Keep adjusting the heat until you get the results you want, and you’ll eventually become a pro. Good Luck! (The links are to crepe recipes and tips.)
    http://www.jesrestaurantequipment.com/chefphilonline/basic-crepe-recipe/?preview=true&preview_id=1998&preview_nonce=e9de6710cc
    http://www.jesrestaurantequipment.com/chefphilonline/?s=extreme+crepes
    http://www.jesrestaurantequipment.com/chefphilonline/?s=crepe+tips

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