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
Whole Milk & Water: Crepe batter needs liquid. Using all water created a limp and lacking crepe, while using all milk created a heavy crepe. For the best texture, use a mix of both. Eggs: As they do in pancake batter, eggs provide structure and bind all the ingredients together.
What is the secret of a good crepe batter? ›
Whole Milk & Water: Crepe batter needs liquid. Using all water created a limp and lacking crepe, while using all milk created a heavy crepe. For the best texture, use a mix of both. Eggs: As they do in pancake batter, eggs provide structure and bind all the ingredients together.
How to make crepe batter smooth? ›
Start blender on low speed and increase to high. Blend until smooth, about 10 seconds. Add herbs (if using) and pulse to combine. (Alternatively, you can combine the ingredients in a mixing bowl and whisk vigorously until smooth.)
Can you overmix crepe batter? ›
The science behind letting crepe batter rest
This is also why you shouldn't over-mix crepe and pancake batters; it can overwork the flour and bind all the gluten together too tightly, locking out air bubbles that would make your batter nice and light when cooked.
What happens if I don't chill my crepe batter? ›
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. A minimum of 6 hours is considered satisfactory, and ideally 48 hours (which is what many traditional creperies do).
What is the ideal consistency of the crepe batter? ›
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.
How to whisk crepe batter? ›
In a separate bowl, beat the egg with a fork until smooth. Add about one-third of the milk and evenly mix. Pour the mixture into the flour and gently whisk to form a smooth paste. Add the remaining milk in two parts, whisking gently to create a smooth batter.
Should crepe batter rest overnight? ›
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 do you get air out of crepe batter? ›
Tip for removing air bubbles – Gently stir the crepe batter with a large spoon to help remove any air bubble as these will cause tears in the crêpe.
Why are my crepes rubbery? ›
Crepe batter that's added to a cold skillet won't start cooking on contact and end up rubbery. Don't skip the butter. Generously grease the pan in between every crepe so the batter can spread easily, the crepes don't stick, and to achieve that golden brown lacy surface.
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.
Why is my crepe falling apart? ›
Swirling the batter as it cooks is also essential for setting your crepes' shape, so make sure you can handle the weight of your chosen vessel. Timing your flips precisely is also crucial. Your crepe is much more likely to fall apart if you flip it too early, so wait for the right moment when the edges start to brown.
How long should crepe batter sit before using? ›
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.
Should crepe batter be thin or thick? ›
A basic crepe batter
The consistency of the batter is key: It should be slightly thinner than heavy cream, with no lumps.
When preparing crepe batter, which ingredient will increase the overall richness the most? ›
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 add oil to crepe batter? ›
It helps the pancake brown and crisp up on the edges. It keeps it from tasting too dry and powdery. Oil keeps the pancakes moist. It also prevents them from sticking to the pan or griddle.
