How long should crepe batter rest? How to store crepe batter?
Starch and gluten
By blending the flour with starch and milk, you increase the volume as starch absorbs the water contained in the milk and the batter thickens. This is what explains it consistency. The gluten stretches and the batter becomes extensible, stretchy and soft.
How long should crepe batter rest?
2 hours minimum. I personally go for 12 hours. It's important that the batter becomes strechy and soft.
Any tips to shorten resting time?
My crepe recipe includes more eggs than the usual, and that’s on purpose. When the white is cooked, it curdles and makes the crepe stiff. In case you can’t make the batter rest long enough, the white will make up for the fact that the gluten has not had time to operate. It’s your lucky day ! With any other recipe including fewer eggs, the crepes get all papery, the sign of a batter that has not rested enough.
Can I refrigerate crepe batter to rest?
If the air temperature is lower than 20 degrees C, and for a maximum of 2 hours, you can keep the batter outside the fridge, covering the bowl with stretch plastic wrap. If the temperature is higher or the resting time longer, you should store the batter in the fridge (about 6 degrees C).
How long can I keep the batter?
Ideally 24 hours max. in a fridge (6 degrees C), as for all egg-based cooking-free recipes. In reality, you can keep the batter up to 48 hours without any problem, but never longer as the eggs and raw milk can contain salmonella that is not killed by the cold and it could lead to food poisening.
Don’t forget to cover with plastic wrap or the milk will absorb the different smells in your refrigerator.
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