Perfect pancakes: Mastering the art of croquette-making
The ideal pancake batter for croquettes should be soft and elastic, not overcooked. Otherwise, the crepes might crack while wrapping. Crepes that are too delicate and thin also won't work well with savoury fillings. Frying pancakes seems simple, yet making perfect ones requires practice and knowledge of some rules.
29 November 2024 19:59
Just like with many other dishes, haste is a poor advisor when making pancakes. If you think turning up the burner under the pan to mthe aximum will speed up frying the pancakes, you are mistaken. Too high a temperature, even if it doesn't burn the crepes, may make them stiff and crunchy on the outside. Such pancakes will crack when wrapping croquettes.
Which pan should you use to fry pancakes for croquettes?
A thin bottom and low-edge pan is best for frying pancakes. It heats quickly to the right temperature, significantly speeding up pancake frying. A large, square-shaped pan is also a good idea for croquettes. Such uniquely shaped pancakes can be easily wrapped with filling without the risk of leaking out during reheating croquettes.
How to make perfect pancakes for croquettes? 4 practical tips
Tip 1. The ingredients for pancake batter should be at room temperature. Think ahead and take the eggs and milk out of the refrigerator an hour before preparing them.
Tip 2. Ensure the correct proportions. For the batter made with 1 cup of flour, you need 2 large or 3 small eggs.
Tip 3. Mix the batter thoroughly to remove any lumps. You can use a whisk or a mixer. The pancake batter should be fluid. Too thick, and it won't spread well over the pan.
Tip 4. Cook pancakes on medium burner heat. Before pouring the first batter, check if the pan is heated. How do you do this? Just drop a bit of water on the pan. If it sizzles and evaporates immediately, you can start frying the pancakes.
Recipe for pancakes for croquettes
Below are the proportions for pancake batter that will have the right consistency for croquettes.
Ingredients:
- 1 cup of wheat flour,
- 2 large eggs,
- 200 ml cup of milk,
- 140 ml of carbonated water,
- 2 grams of salt,
- 3 tablespoons of oil.
Instructions:
- Sift the flour into a bowl. Add eggs, milk, carbonated water, 3 tablespoons of oil, and a pinch of salt. Mix everything thoroughly.
- Heat the pan and pour the batter using a spoon. Immediately spread it over the pan, covering the entire surface.
- When the batter starts to brown on the side of the pan, flip the pancake to the other side.
