Making Alamarra Crêpes

Making Alamarra Crêpes

Step 3: Pouring the batter.

When using a fry pan, pour one sixth to one third cup of batter into the fry pan.

Tilt the pan around to spread the batter into a crêpe. (One sixth of a cup of batter will produce a 6" crêpe and one third of a cup will make an 8" crêpe.) A small 6" crêpe trowel can also be used to spread the batter in a pan.

When using a crêpe griddle for a 13" or larger crêpe, pour one third to two thirds cup of batter onto the center of the crêpe griddle. A batter applicator can also be used and will eliminate batter drips.

Use the wooden trowel to distribute the batter over the entire surface of the crêpe griddle. This will take some practice. Make sure to keep the blade of the trowel in a dish of water and wipe off the bottom of the blade between uses.

Develop a technique of starting from the inside and working to the outside to distribute the batter uniformly without spilling it over the edge of the griddle. Always keep the trowel blade in a water tray and clean off the leveling edge before using on the next crêpe. This will prevent making grooves in the next crêpe.

Helpful Hints:

If the crêpes appear too thick or "rubbery", add a little more water to the batter or reduce the temperature and increase the cooking time. To a certain limit, the crepes can be made a little thinner by adding water to the batter. Griddle made crepes will be thinner than pan made crepes that are swirled. This is because the trowel will wipe the batter thinner on the griddle than when swirling the batter in a pan. However, as mentiioned above, you can also use a small crêpe trowel to spread the batter in a pan.
If too much water is added to the batter, the batter will pop and boil on the pan or griddle. The resulting crepe can have a lot of holes in it. Making the batter with more water will not make more crêpes. The number of crêpes that can be made is determined by the amount of mix that is used.
If the pan or griddle is too hot, the batter will cook too quickly. For pan made crepes, a pan that is too hot will make the crepes thicker and smaller in diameter.