Last day! Take 20% off $150+ with code GOGOGIFTS. Go grant some wishes » details
Enter code GOGOGIFTS at checkout. Offer valid through 11:59pm ET 12/11/16. U.S. only. Certain restrictions and exclusions apply.
🔕 🔔
Loading…

My Basket ()

All questions

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 almost 5 years ago
5 answers 11475 views
4fa8f6fd a181 41aa b4e7 be25efd9ec07  100 0039
added almost 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.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added almost 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.

1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2
amysarah

amysarah is a trusted home cook.

added almost 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.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 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.

B8f19483 b6dd 4ee8 b288 d1e5d79af410  face
added almost 5 years ago

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