What flour for crepes should I use?
What type of flour should I use for crepes? What are the differences? I want to cook both sweet and savory, but not American style pancakes, just French thin ones.
Best Answer
In my experience, whatever wheat flour (aside from super grainy wheat meals) you use with crepes should be fine. The primary difference between bread flour, AP flour, and pastry/cake flour is the amount of protein, which in dough, will drastically affect the elasticity of it. More of the proteins glutenin and gliadin will form more gluten, which makes the dough much chewier. The water and fat content in crepe batters is too high for a whole lot of gluten do develop, so while there might be some very minor differences in texture, anything should work.
Pictures about "What flour for crepes should I use?"
What is the best flour to make crepes?
Whole-wheat flour is the top-recommended flour for crepe making.What flour are crepes made of?
French crepes are made with refined white-wheat flour, sugar, and milk, and all of these ingredients are high in carbohydrates and sugar.What is a crepe batter made of?
For the Batter: Combine eggs, milk, flour, melted butter or oil, salt, and sugar (if using) in a blender. Start blender on low speed and increase to high. Blend until smooth, about 10 seconds. Add herbs (if using) and pulse to combine.Is all-purpose flour the same as plain flour?
All-purpose flour or plain flour (both known as white flour) is one of the most generally used types of flour in baking. So, is all-purpose flour the same as plain flour? The answer to this question is yes. There is no difference!How to make Crepes | French Crepe Recipe
More answers regarding what flour for crepes should I use?
Answer 2
Find a recipe and follow it.
The serious eats recipe uses all purpose flour (which is the default when someone says "flour" in the US), as does Pepin's New Complete Techniques (Crepes Suzettes, p.545) and Essential Pepin. Pepin's application is sweet, Serious Eats' is savory.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Polina Tankilevitch, Polina Tankilevitch, Flora Westbrook, Flora Westbrook