Recipe for 10kg crepe?

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babaliaris

Cook
Joined
Aug 31, 2017
Messages
83
Location
Nea Tenedos
Hello.

I'm working in a hotel Kitchen and only for tomorrow I don't have the ready crepe powder that I usually have to make crepes and I must make my own using ingredients.

I know how to make a 0,5kg crepe in my house but I don't know what analogies to choose for a 10kg recipe.

I've noticed that usually in crepes, the amount of liquids is balanced with the amount of the solids.
Is that true?

So if I do the following, will it work?
1tb salt
2 vanilla capsules.
10 eggs

1kg sugar
4kg all-purpose flour
------------------------+
5kg of solids

1kg butter melted
1kg sunflower oil
3kg cow's milk
-------------------------+
5kg liquids

total = 10kg (Ignoring the salt and vanilla)

What would you change?
Maybe the liquids might better be a little bit more than the solids?

Thanks.
 
Last edited:
If you want to take a half Kg recipe to a 10 Kg recipe, just multiply each ingredient by 20.
 
If you want to take a half Kg recipe to a 10 Kg recipe, just multiply each ingredient by 20.

The problem is at home or in any home recipe, they measure everything in cups so I can't do the math. Plus I don't have the time right now or the ingredients to measure everything and figure it out.
 
using my home recipe for "basic crepes" expanded to 4kg flour
61.5 eggs - major difference to 10
3640 ml =~ 3.77 kg milk - close

923 g melted butter - close
no oils
770 g sugar - semi-close, but crepes can be 'sweet' or 'savory'


info point:

USA graded large eggs (used above) weigh (aver) 56.7 g per egg in the shell.
EU "size labels" (like "large") are different that USA standards.
the shell is about 10% of the egg in the shell weight.
 
using my home recipe for "basic crepes" expanded to 4kg flour
61.5 eggs - major difference to 10
3640 ml =~ 3.77 kg milk - close

923 g melted butter - close
no oils
770 g sugar - semi-close, but crepes can be 'sweet' or 'savory'


info point:

USA graded large eggs (used above) weigh (aver) 56.7 g per egg in the shell.
EU "size labels" (like "large") are different that USA standards.
the shell is about 10% of the egg in the shell weight.

Yes, I noticed that about the eggs too. I've seen recipes that use 4 eggs / kg and others with 2/kg. Here in Greece eggs weight about 60-90 grams (from my experience, weighting them without the cell). I'm going to use 20eggs, I believe it will work. 60eggs are too much, I will get scolded for making to much expenses for the hotel.
 
Last edited:
good luck - I'd be tempted to do two smaller batches instead of one "all or nothing"


and,,, never met a crepe batter that didn't need a bit of thinning as it sat/aged....
I use milk, Jacque Pepin uses cream . . .


for reference:


Code:
            USDA                                     EU Sizes     grams per egg
           oz/doz   oz per egg     grams per egg
peewee       15     1.25         35.4
small        18     1.50         42.5                small        <53
med          21     1.75         49.6                medium       53-63
large        24     2.00         56.7
extra large  27     2.25         63.8                large        >63-73
jumbo        30     2.50         70.9                very large   >73
 
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