How to Make Crêpes

1. Typically, _______________ pans are used to make dessert crepes and _______________ pans are used to make savory crepes.

• a)  6 to 8" -inch / 9 to 11" -inch
• b)  9 to 11" -inch / 6 to 8” -inch

2. Crepes are _____________ pancakes.

• a)  leavened
• b)  unleavened

3. Buckwheat crepes are often referred to as ______________.

• a)  blintzes.
• b)  galettes.
• c)  flambés.

4. When preparing crepe batter, which ingredient will increase the overall richness the most?

• a)  beer
• b)  stock
• c)  egg yolks

5. When preparing crepe batter, it is important to bring the ingredients to room temperature prior to adding:

• a)  grapeseed oil
• b)  melted butter
• c)  canola oil

6. The best way to mix crepe batter is to:

• a)  briskly whisk all of the wet ingredients into all of the dry ingredients at one time.
• b)  gently whisk all of the dry ingredients into all of the wet ingredients in stages.
• c)  form a smooth paste by gently whisking the dry ingredients with the beaten eggs and one-third of the liquid. The remaining liquid is added only until the proper consistency is achieved.

7. For the best results, crepe batter should be allowed to rest for at least 1 hour at after mixing.

• a)  True
• b)  False

8. Crepe batter can be made in advance and stored in the refrigerator for:

• a)  a few days.
• b)  one week.
• c)  two weeks.

9. To ensure a thin crepe, it is best if the crepe batter has a consistency similar to that of light cream.

• a)  True
• b)  False

10. Cold crepe batter is easier to work with in comparison to room-temperature crepe batter.

• a)  True
• b)  False

11. Crepes that have been made in advance and stored are best suited for dishes that will be served warm.

• a)  True
• b)  False

12. Which crepe is ready to be flipped?

• a) 
  
• b) 
  
• c) 
  

13. Crepes are cooked on the second side until:

• a)  they are completely brown.
• b)  they no longer stick to the pan.
• c)  their edges curl up.

14. Which crepe displays the presentation side?

• a)  The image on the left.
• b)  The image on the right.

15. Which video displays the proper pan temperature for making crepes?

• a) 
  
• b) 
  
• c) 
  

16. Crepe pans must be greased/oiled in between the cooking of each crepe.

• a)  True
• b)  False

17. Crepes can be folded and rolled in a variety of ways. Which image displays a baton?

• a) 
  
• b) 
  
• c) 
  

18. Which crepe better has the proper consistency?

• a)  The batter on the left.
• b)  The batter on the right.