I want to cook very thin, lacey crepes; and I want to use a lot of dry milk powder (because it gives them a nice milky taste). I've been able to make very thin crepes and used baking soda to create lacing, but they end up brittle and not flexible.
Add some butter or oil or something.
>>21682363You must keep them picrel
>>21682364>>21682368I add eggzz but I don't want to add butter/oil just yet, seems like cheating and I enjoy non-oily crepes. Well I guess a little bit won't hurt. Any other crepe protips?
>>21682413Just cover them with a lid or something
>>21682418This is great, thanks
>>21682413You add 15-20 grams or something, not much, just so they retain moisture and are pliable. Or you are just making them too thin perhaps, or add more milk to the batter.
>>21682363>dry milk powderWhy on earth wouldn't you use real milk?
Some gum might do the trick, perhaps xanthan, or konjak.
>>21682363>"crepes">baking soda>milk powderbro...
>>21682363>dry milk powderWtf. You can't have very thin crepes without them being hard, if they were soft then they'd fall apart. If you want a milky taste you can just put whipped cream on them as a topping. 5 eggs1 cup flour2 cups milk3 tbspn sugar5 tbspn vegetable oilpinch of saltMix the sugar, eggs, and salt until dissolved. Mix in milk. Mix in flour. Mix in oil last. Oil the pan lightly and put it on medium heat, wait for it to heat up well. Then spoon in some mixture and swirl it around. After you cook it on both sides, let it cool and try it. If it's too soft and gummy you can add a bit more flour in the mixture slowly until they hold their shape well, the moisture in flour varies.
