Any suggestions on keeping your edges from turning crispy on a crepe? I use a copper nickel lined pan with low sloping sides so the batter is always running up the sides. Is this my problem? Also what size of crepes doe’s everyone usually make?
This belongs on the Cooking board.
You mean the French Brittany crêpes? the sweet one, crêpes or the salty ones, galettes (black wheat)?
From my book “Breizh Café” cook book, it talks about the texture. Normally, a galette should be crispy. But for many people, a slightly crispy edge with a soft and moist in the middle, is best appreciated. Usually, the pan specialised for crêpes and galettes is 32 cm.
The temperature for making galettes is 280ºC and 250ºC for crêpes ideally. For the professional, they are made on a bilic. Pans are possible especially for the sweet ones, but bear in mind, they wouldn’t be able to reach the high temperature required, and so the texture will be different, and it will be thicker.
Forgot about the sweet crêpe, it shouldn’t crispy in texture, should be moist.
Medium heat, flip when the outer half inch is firm and the inner area is no longer runny but still only partially cooked. Crepes are easier to control if they are not more than 7-8 inches in diameter. To keep the desired thinness, pour in enough batter to cover about 2/3 of the bottom of the pan, then lift the handle and swirl the batter so that it covers the entire bottom. A nonstick pan with sloped sides is the most foolproof. It’s accepted that (for some reason) the first crepe isn’t as successful as those that follow it. The second side needs less time than the first.
From your description you should try a larger pan or less batter.