This recipe uses bread and cake flour, and is an industry recipe. This will make a little over 4 lbs. of batter: enough for about 50 crêpes. This is adapted from Professional Baking.

Crêpes (Large Batch)

Ingredients

• 8 oz. bread flour
• 8 oz. cake flour
• 2 oz. sugar
• .5 oz. salt
• 12 oz. eggs
• 2 lbs. milk
• 5 oz. clarified butter

Procedure

1. Sift flours, sugar, and salt into bowl. Add eggs and just enough of the milk to make a soft paste with the flour; mix well until smooth and lump free. Gradually stream in the rest of the milk and the clarified butter. If there's lumps, strain it. It it's too thick add a little water. Let rest 2 hours before using.

Notes

 

Content by Renee Shelton. Recipe adapted from: Gisslen, Wayne. Professional Baking. New York: John Wiley, 1985. This recipe was first published on PastrySampler.com on January 10, 2007. It was updated on October 13, 2020.