What are different types of crepe dough?

pancakes come in many flavors and styles and can be eaten as appetizers, attachments, main courses or desserts. They use thin dough similar to dough pancakes as the basis for all types of recipes. The most common component of crepe dough is wheat, although other types of crepe dough use barley, buckwheat or potato flour. Two general types of crepe dough are those used to feared spicy ingredients and those used with sweet components. Buckwheat is used primarily for spicy pancakes and wheat flour is most often used for sweet pancakes. Ideally, the crepe dough should pour like a heavy cream. Usually, milk or a mixture of milk and water is applied, but some recipes use cream or even beer for this process. Different flour has unique thickening properties and the amount of moisture in flour can affect the amount of liquid.

ofAid components of salty crepe dough are buckwheat, eggs, milk, water and butter, along with salt and sugar. Some spicy crepe dough recipes even require curry powder, Garbanzo flour or the whole wheat. Specialized flour, such as blue corn meal or chestnut, are available in the mass parts of many natural food stores and help change the taste of spicy crepe. Another distinction to pancakes after the Pokers is that they are gluten -free. Fresh herbs bring light color and taste of salty crepe dough.

sweeter crepe dough uses the basic crepe base of wheat flour and adds eggs, milk or cream, sugar, vanilla extract and butter to it. When preparing a sweet crepe, sprinkling powder or granulated sugar into the dough, when it cooks, it is a tasty option that will not interfere with the cooking process. The chef can further improve sweet crepe dough by adding aroma such as Liqueurs, extracts, lemon juice or fruit bark. Bean and cocoa powder are also popularAccessories of dessert crepe dough.

Just as there are many versions of crepe dough, there are seemingly unlimited fillings and watering that get inside and at the top of this delicious French pancake. The crepe dough is usually rested after preparation after preparation, so that the flour can be expanded in the dough and released gluten, but it is not necessary for the dough to rest to form a successful crepe. It also keeps the dough well in a refrigerator or freezer when it is sealed in an airtight container.