There is a recipe in the video description: 6 eggs, 1,5 cups water, 1,5 cups AP flour, pinch of salt, whisk smooth, chill for 30 min.
But I got a better one: 300 ml milk, 20 g sugar (omit for savory crêpes), 3 egg yolks, 75 g brown butter, 100 g AP flour, pinch of salt. Whisk smooth and chill for 30 min.
in my pan, less sticking too if you wait just a little bit longer before trying to flip it. I use a long narrow thin wooden spatula which looks more like a tapered edge ruler than a pancake flipper. I lift from the middle and twirl the spatula to gently set the crepe down where I want it. Complete control even for the softest of crepes. If flipped before the surface is completely set, I get a good rise and expansion on the crepe, wich gives a crispy surface and a larger crepe.
Too much flour or gluten in the recipe gives a tough crepe. For tender crepes, try reducing the amount of that particular flour until you reach the point of not being able to flip the crepe. (Pudding) Then increase flour a little bit. Flours like spelt and einkorn require a longer autolyse or hydrating time.
Stirring flour into egg first and slowly adding the liquids intermittently reduces the number of flour lumps dramatically. Add Salt after all lumps are gone. A tiny splash of vanilla is also nice and so is a pinch of orange peel.
There is a recipe in the video description: 6 eggs, 1,5 cups water, 1,5 cups AP flour, pinch of salt, whisk smooth, chill for 30 min.
But I got a better one: 300 ml milk, 20 g sugar (omit for savory crêpes), 3 egg yolks, 75 g brown butter, 100 g AP flour, pinch of salt. Whisk smooth and chill for 30 min.
in my pan, less sticking too if you wait just a little bit longer before trying to flip it. I use a long narrow thin wooden spatula which looks more like a tapered edge ruler than a pancake flipper. I lift from the middle and twirl the spatula to gently set the crepe down where I want it. Complete control even for the softest of crepes. If flipped before the surface is completely set, I get a good rise and expansion on the crepe, wich gives a crispy surface and a larger crepe.
Too much flour or gluten in the recipe gives a tough crepe. For tender crepes, try reducing the amount of that particular flour until you reach the point of not being able to flip the crepe. (Pudding) Then increase flour a little bit. Flours like spelt and einkorn require a longer autolyse or hydrating time.
Stirring flour into egg first and slowly adding the liquids intermittently reduces the number of flour lumps dramatically. Add Salt after all lumps are gone. A tiny splash of vanilla is also nice and so is a pinch of orange peel.
Soup Noodles - Frittaten. https://www.ichkoche.at/frittaten-auf-wiener-art-rezept-3116
Try different lighting that is warmer so creps look more appetizing. And what about a slightly different camera angle?