Crepes are notoriously tricky to make. With such a thin batter and nearly transparent consistency that threatens to be overcooked or torn apart at any moment, these delicate sweet or savory treats need extra care. That means expertly spreading the batter across the pan as evenly as possible, flipping it at just the right moment, and keeping the whole thing intact throughout the process.
So whether preparing classic French Crepes Suzette or savory Poblano Crepes, even professional bakers and chefs — like Charm City Cakes owner and TV personality Duff Goldman — rely on some go-to tips and tricks to ensure success. The best part of Goldmans favorite crepe hack? He picked it up from a 12-year-old kid.
While judging an episode of his Food Network show “Kids Baking Championship,” Goldman saw a young contestant do something genius to make the perfect crepe: He flipped the entire frying pan upside down in the batter.
You cook the crepe on the “bottom” of the pan. You get the pan hot by putting it upside down over a (gas) burner, then dip the bottom of it into a shallow bowl of crepe batter, then flip it back upside down over the burner to continue cooking the crepe. Then you peel the crepe off when it’s done.
The upside down method for crepe-making
On an episode during Season 8 of “Kids Baking Championship,” contestant Reggie Strom surprised Duff Goldman with his innovative crepe-making method in which he took the underside of a sauté pan, dipped it into crepe batter, and then placed the pan upside down and directly onto the burner to cook.
Although it might seem odd he would he make a crepe this way, rather than pour the batter directly into the sauté pan, there are a few reasons why this hack is worth mastering: It eliminates the need to carefully spread the batter out while also giving the crepe a nice curled shape. And it allows for the finished products effortless sliding off of the pan. Best of all, it cooks the crepe much faster.
To execute this helpful trick at home, make sure to oil the bottom of your pan well (since a nonstick surface is crucial for crepe-flipping). Youll also want to prepare your batter in a big enough bowl so you can dip the entire bottom surface of the pan into it. All it should take is under a minute for the crepe to bubble and cook through fully. When ready, simply flip the pan over again and the cooked crepe should fall right off.
Person is cooking crepes on the back of a pan!
FAQ
Can you make crepes without a crepe pan?
What is the secret to great crepes?
How do you flip a crepe?
To flip the crepe, use the metal spatula and pick up the sides of the crepe around its circumference, gradually reaching towards the center of the crepe from all sides, until the crepe separates from the pan. How to know when it’s time to flip the crepe?
Name some gluten free crepes.?
Gluten in wheat helps in binding and holding the texture. To attain the perfect texture, certain combinations of flours are used. Here are few combinations that replace wheat: 1. Almond flour and tapioca flour 2. Almond flour and arrowroot flour 3. Rice flour, buckwheat flour and cornstarch 4. Almond flour and gelatine powder Resting time should be increased compare to regular resting time to make them more resistant from breaking apart.
How do you cook crepes in a frying pan?
Place an 8-inch skillet over medium heat and generously grease it with some of the reserved butter. If you don’t have a skillet this size, use a larger one, but make sure you keep the crepes thin. Once the skillet is hot, pour 3–4 Tablespoons (closer to 3 is best) of batter into the center of the pan.
Do you need a pan to make crepes?
These homemade crepes are ultra thin and delicate with the most buttery crisp edges. Easy to make with just a blender and regular skillet, they’re ready for your choice of sweet or savory fillings and toppings. No special pans required for these French-style pancakes. And, best of all, you only need 8 basic ingredients!