The secret ingredient for perfect croquettes: More butter

Pancakes for croquettes should be flexible, soft, and ideal for stuffing and wrapping. However, they don't always turn out that way for everyone. What's their secret? It's in one simple ingredient that makes the batter perfect and the croquettes crispy yet not cracking.

There is a proven method for making croquette pancakes that are not only thin and delicate but also extremely flexible. The key to success is adding a bit more fat to the batter than usual. In this case, butter works perfectly, as it not only gives the pancakes the right consistency but also enriches their flavour.

Ingredients:

• 1 full cup of type 450 wheat flour,
• 1 cup of milk,
• 175 millilitres of sparkling water,
• 2 large eggs,
• 3 tablespoons of melted butter,
• a pinch of salt.

Instructions:

1. Melt the butter and let it cool.
2. Sift the flour into the bowl, add salt, and crack the eggs. Pour the water and milk, then blend everything into a smooth batter.
3. Let the batter rest for 15 minutes. This step is crucial because it allows the gluten in the flour to combine with all the ingredients, making the batter more elastic.
4. After 15 minutes, add the melted (but not hot!) butter to the batter and mix again.
5. Heat the pan and grease it with butter or oil.
6. Pour portions of the batter onto the pan with a spoon and fry the pancakes until golden brown.

Remember to fry the pancakes over medium heat so they have time to cook evenly without excessive browning. Place the ready pancakes on a plate, lightly covering them to prevent drying out.

Thanks to this butter trick, croquette pancakes will be perfectly flexible and soft, which makes wrapping them easier and prevents them from cracking while frying. The ready croquettes will surely delight everyone at home and become a real hit in your kitchen!