クレープ（クレープ生地）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし

・Use L-LL size eggs. If you replace 1 egg with egg yolk, you can make crepe dough with dark brown color.
・Sugar can be arranged with your favorite sweetener such as brown sugar and cane sugar.
・If you use weak flour, the dough will not be elastic, so it is recommended to use strong flour. It is also possible to mix soft flour and strong flour, so it is good to find your favorite texture. If you use only soft flour, you can make the dough elastic by letting it rest overnight.
・After adding the strong flour, knead the mixture thoroughly to create an elastic dough. If you let it rest in the refrigerator, it will become more elastic.
・You can use milk instead of water, but the dough will have a light taste. You can also make dough with your favorite texture by mixing 3 types of water. You can make it delicious even if you replace it with soy milk.
・The oil content of butter can moisten the dough. The butter can be changed to fermented butter, and you can also use salad oil, sesame oil, olive oil, or whatever you like. The liquid oil keeps the dough soft even when it cools.
・Straining the dough creates a smooth and delicious dough.
・You can also use other oils such as olive oil for the unsalted butter for the frying pan.
・When baking the dough, be sure to put it on a wet cloth for about 5 seconds to lower the temperature before baking. Turn the dough over when it turns yellow and becomes airy.
・The amount of batter to be baked varies depending on the size of the frying pan, so pour in the amount that can be spread thinly on the surface. The thicker the dough, the more elastic the texture will be.
・If you forget to butter the frying pan, you won't get a nice brown color, so be careful.
・It is recommended to use a large frying pan because it is easier to arrange decorations.