The flour you absolutely must use for successful pancakes
February 2 is Candelmas, so it's time to make crepes that will make you squirm with pleasure. It's all in the details, and one of them is the choice of flour. Browsing through recipes, we almost always find wheat flour, without any further precision. Yet there are several types of flour on the shelves, from cake flour to more complete versions. Should you use refined flour for light pancakes, or opt for a more flavorful alternative? We shed some light on the subject ;).
There are different types of flour?
When it comes to making sweet crêpes, wheat flour is generally indicated in recipes. However, with so many different types of flour available in supermarkets, the choice can be complicated. Flours are often classified according to a "T" index (for "type"), which corresponds to their degree of refining. The lower the number, the whiter and lighter the flour, but the less nutritious it is. Conversely, flour with a high index is more complete, rich in fiber and nutrients.
T45 and T55 flours
On the Internet and in many recipes, cake flour or all purpose flour is often recommended for making crêpes. These refined flours produce a fluid batter and light pancakes, which explains their popularity. Numerous chefs have confirmed that these flours are good choices for obtaining a soft, pleasant texture.
T80 flour, the key to success
However, for even tastier pancakes, some experts recommend another type of flour: Whole wheat pastry flour. Less refined than all purposed flour, it is generally used for bread, but is ideal for making crêpes. Whole wheat pastry flour gives a slightly thicker result, but above all is richer in taste.
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