Crepe batter...what's the chill for?
- eight_inch_pestle Apr 15, 2011 01:25 PM
Recently tried crepes for the first time. Turned out great. Recipe said to refrigerate for an hour, "if you have the time." I was starting dinner at 10:15, so most definitely did not have the time. Have now poked around other cookbooks and the Internets a bit, and see many recipes call for refrigerating overnight, or for 7 or 8 hours. No explanation as to why. So, is the point just to chill the batter before it hits the pan, or does some additional intra-batter sciencey thing happen, with, like, molecules and stuff?
Again, I've eaten more crepes than I care to admit over the years, and these seemed spot-on without the chill/rest. Does some crepe ecstasy await if I actually plan something in advance and make the batter the night before? Thanks in advance.
The refrigeration maintains freshness throughout the resting period (7 - 8 hours) during which the flour in the batter is provided time to hydrate more completely. It's not essential that you ferment the batter for the period listed in most recipes but the flavor of the crepe does improve somewhat after a reasonable waiting period.
Have to say I've made pancake batter and let it rest and I've made batter and not let it rest. Can't tell the difference.
The chill is just to make longer resting periods safer. The resting period lets an gluten (that developed during mixing) relax, and improves the hydration of the flour (i.e. lets it more fully absorb water). Apparently hydration is more important with buckwheat batters. And since crepes don't have baking powder or soda, resting does not hurt.
But it is not essential. I haven't noticed a difference based on resting period.
I find that buckwheat crepes made with unrested batter tend to feel a little coarse almost grainy and the texture a little bit dry, both a symptoms of not being fully hydrated.
They also seem to be a little milder in flavor. I think that there is a development of flavor during the rest may be even a little fermentation.
It's to allow the gluten to RELAX, not rest.
I've used crepe batter within hours of making (or less) but much prefer to make it at least a day ahead.
You can see the difference when frying crepes from a single batch if you cook them over multiple days.
They get nice and spidery in the pan, with frilly edges. This is also determined by heat and fat.
I love a good crepe, even with fresh batter, but I've learned crepe batters just get better with age.