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.
How should you choose a pan when making crepes?
Go with the diameter you want the finished product to be.
Two ounces of batter in a 5 inch pan will result in a crepe ____ as thick as 2 ounces poured into a 9 inch pan.
twice
Without a scale, how would you measure 8 oz milk, 8 oz egg, 4 oz flour, with salt, sugar, vanilla and butter?
8oz of milk by volume, eggs are 2oz each, 4oz flour is one scant cup.
What liquid should you use for crepes when going savory?
Stock
Can you stack crepes?
Yes, when they’re cool.
Could use use a crepe as a sandwich?
Yes, replace bread with crepe.
Can crepes be served at any point in a meal?
Yes
