CREPE Flashcards
CREPE
1 PART LIQUID: 1 PART EGG: 1/2 PART FLOUR
Can the crepe batter contain aromatic and structural ingredients?
Yes
Can a crepe be thin and delicate or hearty and thick?
Yes
What happens if a crepe gets too thick?
It’s a pancake.
Crepe is generally distinguished by what?
Its delicacy and thinness.
Crepes always contain a _____, usually some kind of flour, and a ______-based liquid, but not always ____.
starch, water, egg
Some asian crepes include what?
Dried beans.
In western cuisine, a crepe is what?
Milk, egg, and flour simply combined.
How much crepe batter should be poured in a pan?
Just enough to coat the bottom.
How do you make a crepe thinner?
More liquid or less egg.
Can any water-based liquid be used in a crepe batter?
Yes
How do crepes made with water taste?
Egg-noodle-like crepe.
Does milk add flavor to crepes? What about cream?
Milk adds flavor, cream adds richness.
What happens if you measure the crepe ratio by volume instead of weight?
It will amount to a little more flour and a thicker crepe.
Why are well seasoned cast iron skillets, crepe pans or non-stick better than stainless steel?
With stainless steel you need a healthy film of fat to stop it from sticking. This creates an oily crepe.
