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Crepe Recipe Ingredients

post #1 of 4
9/27/03 at 6:14am
Thread Starter 
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
Salad is the kind of food that real food eats.
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post #2 of 4
9/27/03 at 5:47pm
The recipe using all yolks would yield a more delicate crepe because of the omission of whites.
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post #3 of 4
9/27/03 at 5:48pm
...and the one with the whole eggs would be more flexible, and less rich.
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post #4 of 4
9/28/03 at 9:40am
the one with the yolks is more yellow too....

Now fill a crepe with chiboust and bake/broil, a slice of heaven...........

i have an assistant who is learning english as his second language, often we have two ways of approcing a subject, to this i answer
"there is more than one way to skin a cat (or onion)!"

oh, the looks i get~ :crazy:
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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