Crepe must be thin and flexible, but sometimes it may become thick, dry or crack when cooking, this is due to common errors in preparing dough or cooking, such as the unbalanced texture of the mixture or the temperature of the pan, and in this report, we will learn about the reasons that prevent the crepe from being light and flexible, with simple solutions that guarantee you an ideal result.
Why does the crepe become thin and flexible?
One of the most important reasons is that the dough is very thick, if it is dense, it will not spread easily in the pan and the one piece will become heavy and thick, which makes it less flexible, the solution is to ensure that the dough has almost a liquid consistency, and you can adjust the texture by adding a little milk gradually until you get to the appropriate thickness, also when pouring the dough in the pan make sure to use a very small amount and move the pan quickly Until the dough spreads into a thin layer.
Not mixing the dough well
If you do not mix the dough well, it may consist of blocks of flour inside it, which makes the textures heterogeneous and leads to a non -thin crepe.
Using an inappropriate skillet
The type of pan directly affects the result of the crepe, if it is not smooth or its surface is not equal, the dough may accumulate in some places and become thick, so it is better to use a non -stick frying pan with a flat base, and until the dough can spread evenly, make sure to heat the pan well before pouring the dough because the equal heat helps to obtain a thin and flexible crepe.
Not to apply the pan with butter or oil
If you do not grease the pan with butter or oil, the crepe may stick to his heart, which makes him tear or become very dry, to avoid this, wipe the pan with a very light layer of butter or oil using a tissue and paper handkerchief, before pouring each piece of crepe do not use a lot of fat so that the crepe does not become fatty and heavy.
Cooking crepe for a long time
If the crepe is left on the fire for a longer period of time, it will lose its elasticity and become dry and harsh, the solution is to cook each side for only 30 to 40 seconds until it becomes golden in color and then its heart quickly must be medium to high until it is cooking quickly without drying, and stirring the crepe only once helps in maintaining its moisture.
Not covering the crepe after cooking
If you leave the crepe pieces in the air immediately after cooking them, you may lose their flexibility and become dry, it is better to accumulate the crepe pieces on top of each other and cover them with a clean towel or aluminum foil to keep their fun and flexibility until the time of serving, and by using these simple tricks you will be able to prepare a thin and flexible crepe like professionals.
