7 tips to help you prepare the perfect crepes.

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7 tips to help you prepare the perfect crepes.
7 tips to help you prepare the perfect crepes.

I myself rarely cook pancakes and experience they have little. So I advice I turned to the mother. I am sure everyone among these tips will find something useful for yourself. For me, a great discovery was the fourth council.

1. Select only fresh products

The main ingredients of pancakes: eggs, flour and milk.
The main ingredients of pancakes: eggs, flour and milk.

Pancakes, mainly composed of flour, eggs and milk. And these are the foods that should not be spoiled. It is important to have fresh eggs, milk is best suited "rustic". You'd be surprised, but the flour shelf life should be checked, too. In the "old" flour decreases the amount of gluten, which is very important for pancakes.

2. The temperature of the frying pan

The temperature of the pan is very important.
The temperature of the pan is very important.

To the first attempt did not go lumpy, the pan should be heated beforehand. If you use a cast-iron frying pan, it is better to be ignited with salt. Pour a thin layer of salts and calcined at a medium heat for 10-20 minutes, after which the throwing salt.

3. The order of mixing

The finished dough should be no lumps.
The finished dough should be no lumps.

First of all it is necessary to connect all the liquid ingredients of the recipe and only then add the flour. Before adding the flour should be sifted through a sieve. Thus you shall be satisfied with the flour with oxygen and get rid of lumps.

4. Allow the dough to rest

The dough for pancakes can be left overnight in the refrigerator, then they will be even tastier.
The dough for pancakes can be left overnight in the refrigerator, then they will be even tastier.

When all the products for pancakes mixed, leave the dough for 20-30 minutes. During this time, the gluten contained in the flour begins its work, and the dough will be more dense. Pancakes will not tear and will turn out tender and not rubber.

5. correct pan

I am preparing a cast iron frying pan of Soviet times, but it is not particularly photogenic ((
I am preparing a cast iron frying pan of Soviet times, but it is not particularly photogenic ((

Correct pan key to success is not burnt pancakes. It would be the best pan with a thick bottom, or cast iron. The thick walls are well warmed and uniformly transfer heat to pancakes.

6. Oil in moderation

It is better to use vegetable oil, butter eventually burns and spoils the taste.
It is better to use vegetable oil, butter eventually burns and spoils the taste.

To pancakes turned out not harmful cooking oil should be added in small portions, and the best culinary brush. If the brush is not present, it does not matter. Cut an apple or a potato in half and come across a fork. A piece of apple dipped in butter and smeared on a frying pan.

7. tested recipes

Thin pancakes for the Soviet recipe.
Thin pancakes for the Soviet recipe.

When you cook pancakes, it is best to use pre-tested recipes. If you are cooking for the first time take a small portion and check the taste, you may not like these pancakes. My favorite recipe I recently posted on the channel, you can use it.

These tips will help you prepare the perfect pancakes on Shrove Tuesday. If you have their secrets, how to cook pancakes right, share them in the comments.

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