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Use the rolling pin to flatten the dough, then roll it out.
Repeat the process on the other side, then again on the first side, and finally on the second side.
Repeat with the remaining pieces of dough and let them rest for 10 minutes.
After resting, flatten each brioche with a rolling pin until it is about 18 cm in diameter.
Heat a frying pan over medium heat and cook the crepes without oil until they are golden brown on both sides.
Flip them once one side is golden brown and cook until the other side is also golden brown.
Once ready, cover them with a cloth to keep them cool.
Ready to enjoy these delicious and easy crepes!
TIPS:
Water temperature: Make sure the water is lukewarm but not hot. Hot water can kill the yeast and affect the texture of the crepes.
Knead well: Take the time to knead the dough until it is smooth and elastic. This will help develop the gluten and give the crepes a softer texture.
Resting the dough: Letting the dough rest after kneading and dividing it into balls allows the gluten to relax, making it easier to stretch and preventing the crepes from shrinking when cooked.
Using cornstarch: Coating the dough with cornstarch before rolling it out helps prevent it from sticking to the rolling pin and countertop, making the dough easier to handle.
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