Crepe failure!

November 12, 2008 10:07 PM

I'm new at cooking and use an electric stove. Every time I try to make crepes, they don't brown like they're supposed to but instead turn white. I know the recipe's fine because it worked once, but I don't know what I did and haven't been able to do it again. Tips? (Any other beginner cooking tips would also be appreciated.)
posted by archagon to Food & Drink (18 answers total)

Well, try turning up the heat, and maybe a little butter melted and spread around the pan just before you put the batter in.
posted by Good Brain at 10:16 PM on November 12, 2008

Chances are that you are not cooking them long enough: they turn white, then tan, then a deeper tan (flip), then brown in small, circular spots (perfect). Do you have a non-stick crepe pan? My crepes have improved immensely since I bought one (Tefal brand) as a teen about a decade ago.
posted by halogen at 10:21 PM on November 12, 2008

Response by poster: I've left them for maybe 10 minutes, and all it does is toughen the white layer. Yes, I have a non-stick crepe pan.
posted by archagon at 10:24 PM on November 12, 2008

Turn the heat to the highest level. Electric ovens stay at a steady temperature (much like an electric frying pan) and you could wait forever for the crepes to brown. Highest heat will get the job done.
posted by The Light Fantastic at 10:26 PM on November 12, 2008

I meant electric stoves...but you get my point.
posted by The Light Fantastic at 10:27 PM on November 12, 2008

Response by poster: Won't that burn the crepe? My electric stove goes to incredibly high temperatures...
posted by archagon at 10:37 PM on November 12, 2008

Butter and heat. If you are cooking it for 10 minutes, your pan is way too cold. Crepes should take about a minute per side.
posted by milkrate at 10:42 PM on November 12, 2008

Best answer: The pan should be on the medium high heat for a few minutes while the batter is resting so that it is quite hot (almost smoking temperature, but not quite) when you put the batter in. The cooking of the first side should only take about a minute. If it is not nicely browned after 2 minutes, turn up the heat on the burner. Once you get the color that you want, the second side should take about 30 seconds to finish cooking.
posted by kirstk at 10:46 PM on November 12, 2008

Best answer: I'm with Kirstk, the pan isn't hot enough when you are adding the batter. If I remember right with crepes, the pan needs to be just hot enough that a drop of water will dance on the surface.
posted by Good Brain at 11:22 PM on November 12, 2008

Whoa, 10 minutes? Seconding milkrate here, your pan is way too cold. But I never use butter (I just quickly wipe the hot pan with a tiny bit of canola oil on a paper towel whenever necessary), and I still get perfect crepes every time. Well, except for the first one of every batch, which usually ends up in the trash bin.
posted by halogen at 11:40 PM on November 12, 2008

I'd turn up the heat a bit (not all the way up!), but also give the coils/pan enough time to heat up. Electric stoves take a bit longer to get things going.
posted by hobbes at 1:01 AM on November 13, 2008

Best answer: You might already know this, but I cooked on an electric stove for ten years without knowing it so: electric stoves are less responsive than gas stoves, so keep two burners going--one at a lower heat, one at the high heat, so you can reduce heat quickly by just moving the pan.

Courtesy of Mario Batali, I think.
posted by A Terrible Llama at 1:56 AM on November 13, 2008

Best answer: Oh, beginner cooking tips: Don't be afraid of heat, salt, or fat.

Most things are improved by a pinch of nutmeg. The things that aren't improved by nutmeg are improved by a little wine. If you keep leftover wine in a jar in your freezer, you'll always have a little on hand to add a tablespoon or so to whatever. Cook eggs over low/medium heat or they'll be watery or rubbery, depending on how you're making them.

None of this applies to baking-my baking is limited to the recipe on the back of the chocolate chip bag.

Oh, and buy a timer. Timers are great. They keep you from poking at things.
posted by A Terrible Llama at 2:03 AM on November 13, 2008

Ironically, I'd say you're getting closer to perfect crepes, which IMO do not have brown spots - tan-to-beige spots, at most.

I cook on electric currently, with oil, and they brown just fine. More heat is clearly needed, if you want them browned.
posted by IAmBroom at 4:46 AM on November 13, 2008

It certainly sounds like the heat is part of the the problem. Crepes should take a minute or two, not ten.

If you aren't letting the batter rest, that's another part of the problem. You need to hydrate the flour, as described on Alton Brown's Good Eats:

SHIRLEY CORRIHER: [answering phone] Suicidal Chef's Hot Line. This is Shirley.
AB: [on phone] Shirley. Shirley. It's Alton Brown calling.
SC: Alton, what did they do? Cancel the program?
AB: No. It's worse than that. It's my crêpes. They're fat and lumpy.
SC: Fat crêpes. Sounds like leavening to me, Alton. Did you add any baking powder to them?
AB: No. No. No, I would never do that.
SC: Did you let the batter rest for a full hour?
AB: Should I have?
SC: Yeah. Absolutely. You need time for the bubbles to escape and you need to hydrate your starch so they'll be nice and tender. Lumpy. How'd you mix these together?
AB: Well, a whisk, of course.
SC: Go with a blender, Alton. It's much, much smoother and much, much faster. Try that and give me a call later, okay?
AB: Okay. I will. Thanks. Thanks, Shirley.

I never use a blender, but I agree that a resting period is necessary for thin tender crepes that cook quickly.
posted by Elsa at 7:18 AM on November 13, 2008 [1 favorite]

Consider a Max Burton gas burner. My new place has a Jenn-Air pod enamel top. I hesitate to use my heavy cast iron crepe pan for such a bashing, dramatic job. The Burton burner can be put on your island or outside (esp. appropriate for flaming while slightly tipsy or when slightly flaming while tipsy). One tip with the Burton though: Only get the Burton gas canisters. The generic ones don't have a proper fit or lock.
posted by Pennyblack at 9:29 AM on November 13, 2008

I've been making crepes for years, using both an electric crepe maker, as well as a cast iron crepe maker. I never had any use for a "crepe pan," where I have to worry about how much batter I spoon in/on and then how quickly to swirl it around to get the right thickness and/or even coverage. I'm a big fan of the "dip and flip" method, which has never done me wrong. With these pans I don't have to flip the crepe itself, either. As for non-sticking, I use melted butter (or Pam or whatever you fancy) either with a small brush or a paper towel to wipe the pan when necessary.

Also, I have made crepes with batter I have let sit for an hour and batter that I have not let sit. It made no difference for my crepes, but I also think it is important to make sure your ingredients are room temperature before mixing. And do use a food processor or a blender. Makes the whole thing much easier.
posted by buzzkillington at 4:03 PM on November 13, 2008

Elsa, that would explain why the last of my batches are better than the early ones. Cool.

I always use a blender, too.

Here's a tip I learned in Sweden (Swedish pancakes vs. crepes: a difference without much distinction). I blend half the amount of milk with the eggs, then add the dry ingredients. Once that is blended smooth, then I add the remaining milk.
posted by trinity8-director at 4:33 PM on November 13, 2008