Making Alamarra Crêpes

Making Alamarra Crêpes

Step 2: Preheating.

Non stick fry pans that are 1/8" thick or thicker will more evenly distribute the heat and provide for even browning without burning. Do not use a fry pan that is bowed in the middle. The bottom of the pan should be very flat. If you are using a new fry pan or griddle the surface should be pre-seasoned per the manufacturer's instructions. The pictures below are of good quality 8" and 12" fry pans and both home and commercial crêpe griddles.

Preheat an 8" to 12" diameter non stick fry pan. The working temperature range for making crêpes is between 400 and 440 degrees Fahrenheit which is equivalent to 204 to 225 degrees centigrade. There is no need to apply butter or oil to a seasoned pan as this will ruin the first crêpe. The pan will be hot enough so that the bottom side of the crêpe reaches a tan color at about the same time that the top side is no longer liquid.

An electric griddle will automatically switch on and off to maintain a temperature range within about 20 degrees Fahernheit of the set temperature. A temperature setting nearer 400 degrees will lengthen the cooking time and the crêpe will be crispier and lighter in color. A temperature setting nearer 440 degrees will shorten the cooking time and make a crêpe with a softer center and a darker color.

Personal use crêpe griddles usually have a teflon coated surface. Because of the butter in the mix, the teflon surface will not need any cooking oil when using Alamarra crepe mixes. The crepe should come off easily with a non-scratching wood or teflon crepe spatula.

Commercial crêpe griddles have a machined steel or cast iron surface and will require that cooking oil be applied to the surface before cooking every three or more crêpes. This cooking oil can be spread with a commercial style crêpe griddle oil applicator. These applicators can be purchased from crêpe griddle suppliers. Some folks use a potato half as an applicator. Keep the applicator or potato (cut end down) in a small dish of oil. With the applicator or the potato half, start at the center of the griddle and wipe the oil around in increasingly larger circles until the entire griddle surface is oiled and cleaned of debris.

Some cooking oils such as olive oil can add flavor to the crêpes. Other oils such as rice oil or vegetable oil add little or no flavor.

13" Teflon Coated Personal Use Griddle ----15.75" Metal Top Commercial Griddle

Helpful Hints:

When using a gas range, a medium high setting will provide a near optimum heat to a 12" pan by the time the batter is made if you use the batter immediately after mixing. Cooking crêpes on an electric range may take a little longer.

If the pan is too hot, the resulting crêpes will be rather thick and will brown too deeply. If your first crêpe does not spread evenly, turn the heat down and try again.

If the pan is too cold, the top side of the crêpe will take a long time to solidify and the bottom side will not tan or brown adequately.