What's the the best flour for making crepe batter?

Question

Find out which flour gives crepes the ideal balance of softness and structure.

Answer 1

The best flour for making crepe batter is all-purpose flour due to its balance of protein and starch, resulting in a tender yet slightly structured crepe.

Detailed Explanation:

All-purpose flour is the go-to choice for crepe batter because it strikes a good balance between protein and starch. The protein contributes to the crepe's structure, preventing it from being too fragile, while the starch provides tenderness. Here's a breakdown:

1. Protein Content: All-purpose flour has a moderate protein content (around 8-11%), which is sufficient to create a crepe that holds its shape without becoming tough.
2. Starch Content: The starch in all-purpose flour gelatinizes during cooking, contributing to the crepe's soft and pliable texture.
3. Gluten Development: While gluten is important for bread, too much gluten in crepe batter can lead to a chewy, less desirable texture. All-purpose flour allows for just enough gluten development to provide structure without making the crepe tough.
4. Alternatives: While all-purpose flour is ideal, you can experiment with other flours. Cake flour, with its lower protein content, can create a very delicate crepe, but it might be more prone to tearing. Bread flour, with its higher protein content, will result in a chewier crepe.

Pro Tip:

Let your crepe batter rest for at least 30 minutes (or even overnight) in the refrigerator. This allows the gluten to relax, resulting in a more tender and less elastic crepe.