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Palascinta - crepes

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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 08 April 2013 at 10:27
The 30-minute wait is true, Ron. What it does is assure that all the flour is fully hydrated (you remember hydration from the bread primer), leading to a smoother, creamier batter.

This idea holds true with any batter that does not contain leavening. Tempora, for instance. But you don't want to do it with a fully mixed pancake batter, because the baking powder causes the batter to rise, and possibly exhaust itself before you make the actual cakes.

Is there anything sacred about the 30-minute period? Not hardly. Especially not with a batter as liquid as this one. But I'd give it at least ten minutes if you have any doubt about hydration.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 08 April 2013 at 10:29
Sounds good - thanks!
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Rod Franklin View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 08 April 2013 at 11:07
Thanks Ron for the compliments. Always appreciated.

I'm not saying waiting wouldn't make some improvement, but I've never waited unless it was just some coincidence of the individual situation, and I'm happy with the way they turn out.

And one more thing as this thread has gotten much more notice than I ever imagined. The recipe was written from memory. In the recipe as written in the first post, it says to use unsalted butter and a pinch of salt. I seem to always have unsalted butter around, but after review the recipe could as easily have just said 1 Tablespoon of salted butter melted and have not included a pinch of salt.

So, unsalted butter isn't required, but if you use salted butter then omit the pinch of salt called for in the recipe.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 08 April 2013 at 11:43
Just FWIW, I didn't wait when I made them using your recipe, Rod. As moist as it is I didn't think it needed any wait time. And it came out perfectly.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 08 April 2013 at 13:19

Great advice on the 30 minute wait ...

 
Thank you Brook.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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