Quote:
Originally Posted by Kerrmudgeon
Tips when baking one to avoid those cracks in the top?
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The cause of the cracks is over-beating the batter...too much air gets whipped in, and when it bakes, it has to escape somehow, so it escapes out the top, thus creating those unsightly cracks.
The way to ameliorate this is to make certain the ingredients (esp the cheese) are room temperature so that less beating is required to combine all the ingredients without lumps.
Less beating = less air whipped into the batter = less cracking
