Dear Friends:
My friend, (a fellow chef), and I were discussing crepe ingredients the other day.
I discovered that we use the exact same recipe with one exception:
In his recipe he uses whole eggs while I use only egg yolks.
I was wondering what you guys thought about whole eggs vs. egg yolks. What are the pros & cons? Is one better than the other or is there no big difference?
Mark
My friend, (a fellow chef), and I were discussing crepe ingredients the other day.
I discovered that we use the exact same recipe with one exception:
In his recipe he uses whole eggs while I use only egg yolks.
I was wondering what you guys thought about whole eggs vs. egg yolks. What are the pros & cons? Is one better than the other or is there no big difference?
Mark