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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 6 years ago

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8 answers 21178 views
VanessaS
added over 6 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
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 6 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

amysarah is a trusted home cook.

added over 6 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.

allans
added over 6 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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Monique Ciceron
added 9 months ago

Of crepe batter is not rested properly how will it affect the final product

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cv
cv
added 9 months ago

Kenji over at Serious Eats does not rest his crêpe batter. He outlines his reasoning in this article:

https://www.seriouseats...

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nancy essig
added 9 months ago

All respect to Kenjii biut when asked to choose between him or Julia, I will err on the side of Julia

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