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Help with basic crepe batter


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Help with basic crepe batter

wyf4lyf | Feb 11, 2006 12:07 AM

I've been looking at various recipes for crepes and they differ widely in proportion of eggs to flour. In "Simple French Food," Richard Olney says the best crepes have a higher ratio of egg to flour, so he uses 3 eggs to 1/3C flour. Most other recipes I'm seeing have 3 eggs to 1C flour. Both methods include 1C liquid (water, milk, even beer!).

Any opinions out there? I'm eager to break in my new crepe pan. Thanks!

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