18 Reasons Why You Always Fail to Make Delicious Crepes

Many children and adults love crepes and pancakes. We like to eat them with butter, sour cream, fruit, jams, and various toppings. Therefore, it can be really annoying when, instead of a thin and tasty crepe, you get hard and unchewable, well, something.

Why crepes tear

• You used too few eggs.
• You added too little flour to the batter.
• You didn’t let the batter sit for 20-30 minutes before cooking.
• You used a skillet that was too thin.
• The crepe didn’t have enough cooking time before you flipped it.
• You used too much cooking oil.
• You added too much baking powder or baking soda.

Why crepes burn

• You used too much sugar.
• The skillet was overheated or you used high heat.
• The skillet had a thin bottom.

When crepes become chewy and hard

• You used too many eggs.
• The batter is too thick because you added too much flour. Because of this, crepes don’t absorb oil well and become chewy and hard.
• The cooking temperature was too low.

Why crepes become thick

• The batter is too thick because of the excessive amount of flour in it.

Why crepes cook unevenly

Crepes may look nice on the outside but the batter inside may remain sticky or runny. This problem is most common when you make crepes with sour milk. This happens because:

• You used a skillet that was too thin.
• You used cold ingredients that you had just taken out of the fridge to make the batter.
• You didn’t add baking powder or baking soda to the batter.
• You added too little flour to the batter.
  
  

How to make the perfect crepes

• To make good crepes, you should use the right ratio of eggs, milk and flour.
  The ratio of flour to liquid is 2:3 (meaning for every 2 cups of flour, you should use 3 cups of liquid). Water, mineral water, milk, or sour milk are considered a liquid.
• All ingredients should be at room temperature.
• If you have 1 liter of liquid, use at least 3 eggs and no more than 1 tablespoon of cooking oil, 2 tablespoons of sugar, half a teaspoon of salt, and half a teaspoon of baking soda.
• Let the batter sit for 20-30 minutes before cooking.
  

Enjoy your meal!