Yes, crepe batter can be refrigerated overnight, and in fact, it often improves the texture of the crepes. Refrigerating allows the gluten to relax and the flour to fully hydrate, resulting in more tender crepes.
Detailed Explanation:
Refrigerating crepe batter overnight is a common and beneficial practice. Here's why:
- Gluten Relaxation: When you mix flour with liquid, gluten develops. Allowing the batter to rest in the refrigerator gives the gluten time to relax. Relaxed gluten results in more tender crepes that are less likely to be tough or chewy.
- Flour Hydration: Refrigeration allows the flour particles to fully absorb the liquid in the batter. This complete hydration contributes to a smoother batter and a more even cooking process.
- Flavor Development: While not as significant as with some other doughs, resting the batter can subtly enhance the flavor as the ingredients meld together.
- Consistency Adjustment: After refrigeration, you may need to add a tablespoon or two of water to the batter to achieve the desired consistency, as it can thicken slightly. Aim for a thin, pourable consistency.
To refrigerate crepe batter, simply cover it tightly with plastic wrap or transfer it to an airtight container and store it in the refrigerator for at least 2 hours, or up to 48 hours. Before cooking, stir the batter gently and adjust the consistency if needed.
Pro Tip:
Before cooking crepes with refrigerated batter, let the batter sit at room temperature for about 15-30 minutes. This will help the batter cook more evenly and prevent the crepes from becoming too dense.