# Crepe chemistry? **URL:** \ **Category:** Cafe Society\ **Created:** [July 5, 2009, 6:00pm UTC](https://boards.straightdope.com/t/crepe-chemistry/501995 "2009-07-05T18:00:01Z")\ **Posts on this page:** 10\ **Page:** 1
**Author:** ![CheapBastid](https://avatars.discourse-cdn.com/v4/letter/c/8baadc/32.png) [@CheapBastid](https://boards.straightdope.com/u/CheapBastid)\ **Post date:** [July 5, 2009, 6:00pm UTC](https://boards.straightdope.com/t/crepe-chemistry/501995/1 "2009-07-05T18:00:01Z")
Just came back from a big camping trip where I helped make some wonderful crepes. A friend brought the recipe and stirred up the ingredients. I did the cooking and flipping. When I got home I started looking up crepe recipes and I’m finding that they really vary, from one to three eggs, some with salt, some with butter, some with oil. I’m far from a chef and not very close to a cook, so I wonder what the straight dope on the best crepe recipe is. Also what the addition (or subtraction) of the egg(s), salt, butter, etc will do to it. Thanks in advance to the Teeming Millions, as I know you all have insight into this simple yet wonderful creation. ---
**Author:** ![Claire\_Beauchamp](https://avatars.discourse-cdn.com/v4/letter/c/ec9cab/32.png) [@Claire\_Beauchamp](https://boards.straightdope.com/u/Claire_Beauchamp)\ **Post date:** [July 5, 2009, 6:54pm UTC](https://boards.straightdope.com/t/crepe-chemistry/501995/2 "2009-07-05T18:54:47Z")
As usual, the “best” recipe will depend on your intended goal and personal taste. Crepes are a subset of pancakes, which are a subset of quick breads. Unlike pancakes, though, crepes are unleavened. I prefer to use a classic French recipe, usually one of Julia Child’s or Jacque Pepin’s. Here’s a good description of crepes, plus a good basic recipe and a tutorial from Pepin: [http://www.baking911.com/quikbrds/crepes.htm](http://www.baking911.com/quikbrds/crepes.htm) As for some of the specific ingredients you mentioned: All pancake/waffle type recipes will contain fat of some type. Some of the fat will come from the egg yolks, but will also have butter or oil. In addition to making the pancake richer than if there was no fat, a high fat content also helps preventing the batter from sticking to the pan. As for butter vs. oil, butter is going to taste better. Be aware that butter is not 100% fat, whereas oil is. So, if you sub butter for fat in a recipe, if you want to be precise, adjust the amount to get the same amount of fat; also you may need to reduce the liquid in the recipe to make up for the water in the butter. [http://www.baking911.com/pantry/fats.htm](http://www.baking911.com/pantry/fats.htm) Eggs provide structure and strength (through the protein content) and moisture in baked goods & quick breads. The fewer the eggs, the more delicate the end result; the more eggs, the sturdier/thicker/chewier. [http://www.baking911.com/pantry/eggs.htm](http://www.baking911.com/pantry/eggs.htm) Salt in baked goods is just for flavor. A good cook will ALWAYS include salt, even in sweets. You don’t want so much that you taste the salt, but salt has a way of enhancing other flavors and sweetness. Keep in mind that crepes can be used for savory and for sweet dishes; if you’re using them for savory, you’ll definitely want salt and to omit any sugar. (Conversely you can use unsweetened crepes with sweet fillings/toppings, no problem.) If you have run across recipes that don’t use salt, look to see if it calls for “salted butter” or just “butter.” If it doesn’t specify unsalted butter, it may be that they are assuming the salt in the butter is sufficient for the recipe. ---
**Author:** ![ZipperJJ](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zipperjj/32/211_2.png) [@ZipperJJ](https://boards.straightdope.com/u/ZipperJJ)\ **Post date:** [July 6, 2009, 12:07am UTC](https://boards.straightdope.com/t/crepe-chemistry/501995/3 "2009-07-06T00:07:54Z")
Google “Good Eats” “Crepe Expectations” to find scripts, recipes and videos of Alton Brown’s take on crepes. ---
**Author:** ![StGermain](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/stgermain/32/2868_2.png) [@StGermain](https://boards.straightdope.com/u/StGermain)\ **Post date:** [July 6, 2009, 1:30am UTC](https://boards.straightdope.com/t/crepe-chemistry/501995/4 "2009-07-06T01:30:57Z")
Why don’t you write or call your friend and ask for her resipe, since you like that so well? StG ---
**Author:** ![CheapBastid](https://avatars.discourse-cdn.com/v4/letter/c/8baadc/32.png) [@CheapBastid](https://boards.straightdope.com/u/CheapBastid)\ **Post date:** [July 6, 2009, 2:40am UTC](https://boards.straightdope.com/t/crepe-chemistry/501995/5 "2009-07-06T02:40:45Z")
Thanks for the replies and suggestions! I’m planning on getting the recipe from the camping trip, but I was interested in the components and processes that go into a crepe. I tried a 3 egg version and it was a bit firm and eggy, so I’m going to down it to a 2 egg version, and add a touch of sugar. Any input on why baking powder might be added? I saw that in some of the crepe recipes I found as well. ---
**Author:** ![Claire\_Beauchamp](https://avatars.discourse-cdn.com/v4/letter/c/ec9cab/32.png) [@Claire\_Beauchamp](https://boards.straightdope.com/u/Claire_Beauchamp)\ **Post date:** [July 6, 2009, 2:59am UTC](https://boards.straightdope.com/t/crepe-chemistry/501995/6 "2009-07-06T02:59:57Z")
> [@CheapBastid](#): > > Any input on why baking powder might be added? I saw that in some of the crepe recipes I found as well. I would say that’s a bastard crepe recipe, and not one I would make. It would turn out closer to a pancake, rising while it cooks. Authentic crepes don’t have leavening. ---
**Author:** ![dropzone](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dropzone/32/7515_2.png) [@dropzone](https://boards.straightdope.com/u/dropzone)\ **Post date:** [July 6, 2009, 3:05am UTC](https://boards.straightdope.com/t/crepe-chemistry/501995/7 "2009-07-06T03:05:38Z")
And your crepe pan needs to be properly seasoned. I was close, but my wife threw it out. “You always make a mess.” A mess I cleaned up, unlike when she makes scrambled eggs and leaves half the eggs crusted on the pan. Honest to God, don’t marry a woman who is half Welsh and Cornish if you don’t want to take an hour cleaning up after breakfast. ---
**Author:** ![salinqmind](https://avatars.discourse-cdn.com/v4/letter/s/3ec8ea/32.png) [@salinqmind](https://boards.straightdope.com/u/salinqmind)\ **Post date:** [July 6, 2009, 3:08am UTC](https://boards.straightdope.com/t/crepe-chemistry/501995/8 "2009-07-06T03:08:33Z")
Yes. A good non-stick pan of the right size is essential. (The first one never comes out well,) ---
**Author:** ![dropzone](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dropzone/32/7515_2.png) [@dropzone](https://boards.straightdope.com/u/dropzone)\ **Post date:** [July 6, 2009, 3:15am UTC](https://boards.straightdope.com/t/crepe-chemistry/501995/9 "2009-07-06T03:15:06Z")
Non-stick! Amateur! 😉 You need to SEASON the pan. Teflon is for astronauts. And people who don’t keep birds. ---
**Author:** ![Claire\_Beauchamp](https://avatars.discourse-cdn.com/v4/letter/c/ec9cab/32.png) [@Claire\_Beauchamp](https://boards.straightdope.com/u/Claire_Beauchamp)\ **Post date:** [July 6, 2009, 3:19am UTC](https://boards.straightdope.com/t/crepe-chemistry/501995/10 "2009-07-06T03:19:03Z")
Yes, crepes were made successfully for many many years before the advent of non-stick pans.