Recipe for 10kg crepe?

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

babaliaris

Cook
Joined
Aug 31, 2017
Messages
75
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:

Andy M.

Certified Pretend Chef
Joined
Sep 1, 2004
Messages
49,583
Location
Massachusetts
If you want to take a half Kg recipe to a 10 Kg recipe, just multiply each ingredient by 20.
 

babaliaris

Cook
Joined
Aug 31, 2017
Messages
75
Location
Nea Tenedos
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.
 

dcSaute

Sous Chef
Joined
Apr 24, 2011
Messages
915
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.
 

babaliaris

Cook
Joined
Aug 31, 2017
Messages
75
Location
Nea Tenedos
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:

dcSaute

Sous Chef
Joined
Apr 24, 2011
Messages
915
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
 
Top Bottom