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Hey all,
I have a great recipe for crepes but on a recent trip to Prague of all places I had a great crepe on the street. What distinguished it from mine was that it was just a tiny bit more chewy than mine so it had a little more body and bite to it. I really don't want to make it any thicker, just changed the texture very slightly. What would you recommend I add? Corn starch?
Thanks!
Josh
Hi ...
I think crepes should be more delicate as oppose to chewy but if you like it this way then that's your choice..
I think if you just mix it for longer period of time you'll develop more gluten which should give you a chewier crepe.
How do you make a crepe? I always wanted to learn that because I love it with ice cream. Can you give me the recipe on how to make a crepe?! Laura
There will eventually be a lesson on making crepes in the Cooking School, as there is definitely some skill and technique that a text recipe cannot "show". In the meantime, here is a link to a basic recipe, along with some tips. Cheers!
I too was look for a chefs recipe for crepes and for the girl who loves crepes with Icecream you should try the Japanese crepes...they are really large and the stuffings are unbelievable........
I am looking forward for the class on crepes in the future.
Hey hey...play nice Matthew, we have feelings too :-) :-)
Trust me when I say, we are still working hard to write and produce new lessons. This one just doesn't happen to be on our list just yet.
I did notice that you have a Lifetime Membership though, so it looks like we still have some time to not disappoint you :-)
I also noticed that there are quite a few lessons that you still have not yet taken (or at least it appears that way)...so for now, I would encourage you to work through all the other lessons.
Cheers!
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