Patchwork blintzes - help me fry them - update

amother

OP ↓

Sun, May 19 2024, 9:19 am

I have tried so many times I just cant get a nice even layer when frying blintzes.

I pour into the middle, a 9 inch crepe pan, batter is thin and it starts going north and south and stays thick in the middle and I have to patch it up everywhere with more batter,

is there a "right" way to fry? is the pan too big? too heavy?

aslo, my recipe calls for 2 eggs (and thats what I use) to a cup of flour, will 2 more eggs make it dense? I see many recipes calling for 4 eggs per cup of flour.

what do eggs do in the recipe.

amother

Jetblack ↓

Sun, May 19 2024, 9:20 am

You need to lift and tilt the pan so the batter goes where you want it to, to all sides evenly, until you have a perfect circle the size of the pan.

amother

↑ OP ↓

Sun, May 19 2024, 9:23 am

amother Jetblack wrote:

You need to lift and tilt the pan so the batter goes where you want it to, to all sides evenly, until you have a perfect circle the size of the pan.

thats exactly what I do - it just doesnt go.

amother

↑ Jetblack ↓

Sun, May 19 2024, 9:29 am

amother OP wrote:

thats exactly what I do - it just doesnt go.

Is your pan too thin- the batter cooking immediately in the middle where you pour it?

amother

↑ OP ↓

Sun, May 19 2024, 9:41 am

amother Jetblack wrote:

Is your pan too thin- the batter cooking immediately in the middle where you pour it?

I dont think so. its non stick. its a little heavy.

amother

↑ Jetblack ↓

Sun, May 19 2024, 9:46 am

Try a recipe with 4 eggs (I like a sweeter filling).
https://m.youtube.com/watch?v=.....3D%3D

amother

Steelblue ↓

Sun, May 19 2024, 9:54 am

If you tilt the pan and it doesn’t spread your batter is too thick. You need more eggs and more liquid, either milk or water. Look for a recipe that has more eggs and more liquid than you’re using.

amother

↑ OP ↓

Sun, May 19 2024, 9:55 am

amother Steelblue wrote:

doesnt egg thicken it?

amother

↑ OP ↓

Sun, May 19 2024, 10:03 am

maybe I start swirling too quickly? I am already swirling when I am nearly finished pouring I think

Elfrida ↓

Sun, May 19 2024, 10:09 am

It could be that your pan isn't hot enough. I take it off the flame to pour the batter in, tilt the pan to spread it around, and then pour off the excess before putting it back on the flame for a moment. All that time it is cooking from the heat of the pan.

Also make sure to use very little butter or whatever you use to grease the pan.

The first one, while the pan is still heating and has more butter comes out pretty much as you describe. (I eat that one!) Then the rest time out thin and evenly spread.

amother

↑ OP ↓

Sun, May 19 2024, 10:18 am

Elfrida wrote:

pan is hot, I take off the flame when pouring and spreading, I never have excess to pour back. what size pan do you use?

↑ Elfrida ↓

Sun, May 19 2024, 10:30 am

I never measured. The size I want for blintzes!

Sounds like your batter is a lot thicker than mine.

amother

↑ OP ↓

Sun, May 19 2024, 10:32 am

Elfrida wrote:

I never measured. The size I want for blintzes!

Sounds like your batter is a lot thicker than mine.

whats your recipe?

↑ Elfrida ↓

Sun, May 19 2024, 10:35 am

It's based on the one in the Spice and Spirit, but I've a feeling that I adapt it. I'll try to look at it when I get home, then I'll remember.

amother

↑ OP ↓

Sun, May 19 2024, 11:24 am

I just weighed my crepe pan. the handle or the pan itself is quite heavy.

it weighs 640g. my frying pan is about 500g.

amother

↑ Steelblue ↓

Sun, May 19 2024, 1:35 pm

Eggs don’t thicken the batter. The flour or other starch you use is what thickens it. You need a recipe that is runnier than what you’re using, more milk (or water) and more eggs with the same amount of flour. The eggs bind or hold it together. If you only add more liquid without adding more eggs, the crepes will fall apart.

amother

Snow

Sun, May 19 2024, 1:51 pm

My friend swears by her crepe maker. She says they come out perfect each time. I don't make them often enough that I will buy a whole appliance for it but maybe it's worth it for you.
The batter should be runny enough that it will move across the pan when you tilt the pan. It shouldn't matter how heavy the pan is, but it might be easier to tilt if it isn't too heavy.