Go to the Recipe: Otto’s Nostalgic Dulce de Leche Crêpes
Personally I prefer the batter even a bit thiner and add between 100-200 ml of cider or beer
Why don't you use a larger ladle?
My guess is that the fat from the milk and butter would do a lot to reduce the formation of gluten overnight, and since there’s no yeast activity to worry about, there’s also none of the “micro-kneading” to worry about that happens in no-knead overnight breads.
Could somebody comment on the 'do not overmix' hint? I always understood this as a matter to avoid gluten bonding that is not needed (wanted) here. On the other side we know from bread baking that 'let it rest overnight' basically has the same effect as extensive kneading / mixing, see 'autolyse'. Letting it rest, will benefit hydration of course, but also give the gluten time to do its thing. Any thoughts on that?
made this yesterday and they turned out great. our forks finish got tarnished from using it to caramelize the sugar though
CS Staff, please update article to showcase the savory crepe adjustments & then link to some old school savory crepes like ham & gruyere or mushrooms duxelle & mornay sauce crepes as quick gourmet dinner options. Thanks.
