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04-04-2006, 03:37 PM posted to rec.food.baking
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Join Date: Jan 2006
Thanks everybody!! I found that my problem was putting too much batter in the pan. Now, they are light and wonderful!!!!!!
"Mike Avery" wrote in message news:
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How in the world do I prevent crepes from being rubbery?
With most quickbreads and batter products, overmixing will cause gluten development and lead to a rubbery texture.
Mix just enough to have the batter pull together and have the flour hydrated. Then experiment from there.
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