M&S chef who skilled at The Ritz reveals recipe for the proper crepes – and explains essential mistake which suggests the primary pancake is ‘horrible’
A pastry expert who trained at The Ritz has revealed why the first pancake of the batch is always a flop – and how to avoid soggy crepes.
Speaking to the Daily Mail, Derya Adem, pastry innovation and development chef at M&S, shared her top hacks for Shrove Tuesday – commonly known as Pancake Day – which marks the last day before Lent.
She insisted that common mishaps – like lumpy batter, and an overly greasy first pancake – can be avoided with just a few simple fixes.
First, she explained that the perfect pancake ‘needs less oil thank you think’ and recommended using a cooking spray rather than butter or oil.
A light spray means the pancake won’t soak up surplus fat and end up being floppy and greasy.
Derya, who has also worked at top London institutions including The Clove Club in Shoreditch and one-star Michelin HIDE in Mayfair, added that the mixing of the batter plays a crucial role too.
Describing her process, she said: ‘I mix my flour, sugar and salt, and I sieve them, so they are properly mixed and then I slowly add in my eggs so that they don’t clump. If you add dry into wet, you end up with loads of lumps.
She then mixes in milk to create a smooth batter and browns some butter, so it goes ‘nice and nutty to get depth of flavour’.
Shrove Tuesday, also known as Pancake Day, marks the last day before the holy period of Lent begins on Ash Wednesday
‘I’ll let that cool slightly and then I’m pouring that in, giving it a good mix.’
And Derya has also revealed her hack for a foolproof method to ensure the crepe batter is even when it’s cooked – sieving the mixture back through again.
She explained that this, rather than incessantly whisking the mixture, is the best way to ensure a smooth batter without overworking the gluten in the flour.
As for toppings, Derya is in the sweet flavour camp. Describing herself as a ‘classicist’ she favours a traditional crepe suzette which soaks the pancake in orange, orange liqueur and sugar.
However when making a stack of pancakes for your family, anything goes. She suggested pistachio creme and fruit to feed your brood – or anything you like.
Derya Adem, pastry development and innovation chef at M&S Food, has revealed her foolproof recipe and method for making the perfect crepes
Derya said how thick you want your pancake to be is a personal choice – but a thinner crepe-style one will likely be easier to execute.
‘I think it’s a lot of work to make pancakes for your whole family. I think that’s why people lean towards crepes because you can make a load of them, heat them up and all eat together,’ she concluded.
‘If you’re doing American pancakes you’re over the stove and feeding everyone else. They’re eating and you’re still cooking.
‘Crepes are fun for everyone, you can make them, stack them up, then eat them all together as a family.’
Read on for Derya’s full recipe for the perfect crepes below…
How to make the perfect crepes
INGREDIENTS
100g plain flour
24g sugar
1 egg
1 egg yolk
200ml milk
32g brown butter (melted butter until it gets brown and nutty)
METHOD
Sieve your flour, sugar and salt together. Slowly add in your eggs and yolks. Add in the milk and then finish with the warm brown butter.
Mix well but gently. Pass through a sieve again. You must use the mix before the butter sets. Lightly spray a crepe pan and find a small ladle to keep the measurements even. Get the pan hot and lightly spray with a fat spray.
Bring into the air and pour your batter in, swirl the pan around to get an even coverage. Put back on the heat until easy to flip and cook until golden on both sides. Store on a sheet of parchment paper and stack up until ready to fill, heat and eat.
