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FriendoftheDork t1_j6b69q9 wrote

More eggs (3-4), replace the water with milk. Don't need the sugar (add some after if people want). Less flour to milk ratio, about 1.5 cups milk to 1 cup should do it.

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Large pan, medium heat with some butter, put in enough to not cover the whole, but swirl it so it will make a thin crepe and nice soft edges. They should be soft enough to be foldable when done.

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tidbitsmisfit t1_j6bdovi wrote

nope, I use this recipe too, the poster just cooked them for too long

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FriendoftheDork t1_j6cfx7v wrote

It's not just about how they look, it's also about taste. The French recipes don't include water, tend to have more eggs to flour ratio and more milk to flour as well (in volume). Sugar or powdered sugar is optional (some do, some don't).

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