Crêpes Ratio Calculator
By weight: 2 parts beaten egg, 2 parts milk, 1 part flour.
Crêpes Ratio · By weight
EGG : MILK : FLOUR
2 : 2 : 1
Servings (About 8 thin 20 cm crêpes)
8
Units
Ingredients
- 200 g beaten eggBeaten eggApproximately 4 large eggs
- 200 mlMilk
- 100 gFlour
- 20 gMelted butter
- 1 gSalt
- 10 gSugar (sweet crêpes)
Method
- 01Weigh the beaten egg.
- 02Add an equal weight of milk.
- 03Add half that weight in flour and whisk or blend until smooth.
- 04Mix in the melted butter, salt and optional sugar.
- 05Rest for at least 20 minutes, then cook thinly in a hot, lightly buttered pan.
Adjust it
- >Add a small amount of milk if the batter does not spread easily.
- >Add a small amount of flour if the crêpes tear excessively.
- >Add about 10 g of sugar per standard batch for sweet crêpes.
- >The first crêpe is a calibration exercise.
Troubleshooting
- !Too thick: add milk gradually.
- !Tearing: rest the batter longer or add a small amount of flour.
- !Rubbery: use a thin layer of batter and don't overcook.
- !Sticking: fully preheat and lightly grease the pan.
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