bATTERS: CREPE
Instructor: Richard Feroze
416.710.8126
Richard.Feroze@Outlook.Com
Ratio Formula
1 Part Liquid: 1 Part Eggs : 1/2 Part Flour
YIELD: 140 grams
  • Flour           [ 28 g ]
  • Liquid          [ 56 g ]
  • Eggs           [ 56 g ]
  • Salt             [ 1/4 tsp. ]
(x 2) YIELD: 280 grams
  • Flour           [ 56 g ]
  • Liquid          [ 112 g ]
  • Eggs           [ 112 g ]
  • Salt             [ 1/2 tsp. ]
(x 4) YIELD: 560 grams
  • Flour           [ 112 g ]
  • Liquid          [ 224 g ]
  • Eggs           [ 224 g ]
  • Salt             [ 1 tsp. ]

tECHNIQUE

  Comments
  • Key Concept(s): Quick breads family. Crepes can be thought of as thin pancakes, with no leavener.
  • Reference point for ratio:  Egg weight.
  • Mixing Tools [Hand]:  Large bowl, Whisk, Flat Rubber Spatula.
  • Mixing Tools [Machine]: Hand-Held or Standard Mixer with whisk and paddle attachments.
  • Mixing Method [Straight Mix]: All-At-Once.
  1. In a mixing bowl, add dry ingredients and mix until evenly incorporated.  Sifting flour beforehand prevents clumping.
  2. In another bowl, whisk together all wet ingredients (including fat).
  3. Add dry ingredients to wet ingredients and whisk just enough to combine.
  4. Add flavouring agents at this point or during cooking process.
Comments
  • Flour: 7-9% Protein content. AP flour is cost-effective and ideal for structure.
  • Liquid Options (Sweet): Milk (2% - 3.5%)
  • Liquid Options (Savoury): Stock or Beer.
  • Liquid Options (Neutral): Water.

Batter Variations
  • Sweet: Add one teaspoon (for base recipe) of sugar to dry ingredients.
Storage
  • Batter should not be used immediately; allow to rest for min. 30 minutes to allow flour to bloom (hydrate).
  • Batter can be used within 1-2 days, covered with film-wrap to prevent skin formation and store in refrigerator.
  • Batter should not be frozen.

Cooking
  • Medium heat produces ideal colour and structure on both sides;
Notes
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