Can someone share a perfect french crepe recipe?

Renan_Valente_110209

Hello,

I'm struggling to find the perfect crepe recipe, which I believe should be:

Liquid enough to spread over the griddle

Dry/cook fast enought

Very crispy outside

Easy to repeat through batches...

The better I've done was:

1 cup of flower (using all purpose, is hard to find break or pastry kinds)

1.5 cups of 3% milk

50g of melted salted butter

2 hole eggs (about 80g)

Pinch of sugar

Some recipes adds some brandy (or other liquor), others some sugar... have not found any consistent one.

About griddle temperatures, what do you consider to be the perfect?

I'm using a cast allumium (it sucks, I know, already ordered a 1/4" thick carbon steel, SAE1020)

My experiences shows between 120 and 140°C works best, over 170°C its almost impossible to spread the batter.

Any help is appreciated!

Regards!

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Comments

mike.minasian

http://ansonmills.com/recipes/449?recipes_by=grain

Anson mills has a really good recipe. They also have some great tips for going from good to great.

Samuel_68313

I am not sure french crepes should be really crispy tbh.

I always use the same ratio of 50g milk, 35g flour, 1 egg, 15g sugar, pinch of salt, cook in butter in a non stick pan. Temperature is hard to say, it's just going to vary based on personal preference and all kind of factors, just practice on your own cooker, it's not like you're wasting expensive ingredients, or even a lot of time.