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Does crepe batter really need to rest for an hour?

Julia *and* Jacques say so, but I'm not sure why or what difference it will make.

asked by Michelle_SF over 5 years ago

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5 answers 14823 views
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added over 5 years ago

When it rests, the bubbles in the batter go away - when there are bubbles in the batter, the crepe is more likely to tear.

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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 5 years ago

I routinely rest mine so that the gluten (protein) in the flour can relax. The crepes are more tender as a result.

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amysarah

amysarah is a trusted home cook.

added over 5 years ago

I agree. After a rest, the crepe texture will be better and I also find there's a more amalgamated (for lack of better culinary term) flavor - less flour-y.

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added over 5 years ago

Per food scientist Harold McGee: When you rest batters, you’ll notice that the batter gets thicker. This is a sign that the dry ingredients are continuing to soak up water from the wet ingredients. Just as presoaking beans cuts their cooking time way down, soaking the tiny flour particles means that they will cook through more fully and evenly in the couple of minutes that a crepe or pancake has on the griddle, so the texture is finer. If you do age a batter, it’s often a good idea to add more liquid to thin it again just before cooking; that thicker aged consistency means less spreading in the pan and a denser result.

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added over 5 years ago

Yes. Don't skip the rest period. I've done it both ways and the rest is a major benefit.

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