Make homemade dough
Crepes are one of the tastiest delights of French gastronomy. Versions and popularized around the world, in Catalonia they are usually prepared as desserts, for breakfast and snacks or as a main course if they are made salty. But to make the best pancakes at home you have to keep the following tricks in mind. Three seemingly unimportant details that will allow you to achieve a perfect result. Enjoy this dish with which you can bring out your inner little chef.
It starts with a homemade dough
As in so many other recipes, if the base is homemade, the result will always end up being better. A broth, a béchamel or a Bolognese sauce; cooking the main item at home from scratch allows you to play with flavors and textures much more than buying ready-made staples. The same thing happens with pancakes. Many supermarkets sell ready-to-bake liquid pancake batter, but one of its biggest faults (besides the taste) is that it forms a lot of lumps. The liquid and solid parts of the dough are not well mixed and the sedimentation of the solid part means that everything ends up being deposited at the bottom of the jar. This creates unwanted lumps in the final result that can lead to parts of the dough being left uncooked.
Use a suitable pan
One of the headaches that supermarket dough can bring you is, precisely, leaving parts of the raw dough. Too big lumps that don’t cook well and make the pancake taste like soft flour. What would also be a mistake, however, is to cook the pancake too much or too hard on the fire. If you increase the intensity of the fire or leave it longer than it would, you may be able to cook those rawest parts, but you will certainly burn the thinnest ones as well. To achieve homogeneous cooking, the most important thing is to distribute the mass evenly throughout the pan. This is the reason why professional creperies use special utensils to spread the batter on their round plates. Also, cooking too hard can create bubbles that deteriorate the structure and consistency of the pancake.
Stuffing in moderation
Whether you use melted chocolate, cocoa cream, sweet ham and cheese, or honey sobrasada, pancake filling should be done sparingly. It’s clear that everyone will like it in one way or another, and if you feel like soaking the chocolate pancake until you can’t take it anymore, we won’t be the ones to stop you. But to achieve a balanced flavor and a perfect texture to eat the pancake in the most comfortable way, it is advisable to fill it in moderation depending on the way you fold it. The most common way is to fold it twice in half to eat it in the form of a quarter. The volume of filling will depend on the intensity of the flavors, but filling half a whole pancake and then folding it like we said is usually a balanced way to make it look great.
