only divides it up into innumerable thin
sheets surrounding the gas bubbles, it
makes the batter more viscous (as in
sauce foams, p. 595), which again means
that less flour is needed to thicken it.It’s useful to divide batter foods into two
groups. Thin batters are both thin in
consistency and cooked in the form of small,
thin, free-standing cakes. Quickbreads and
cakes are made from thicker batters, and are
cooked in pans in larger, deeper masses.
Crêpes
Crêpes and their relatives (Eastern European
blintzes and palaschinki), thin unleavened
pancakes that are cooked on a shallow pan and
folded over a filling of some kind, have been
made for a thousand years from a simple
batter of flour, milk and/or water, and eggs.
Their delicacy comes from their thinness. The