What is a good recipe for bulk crepes crepe stall?

Bulk Crepe Stall Recipe: Simple & Scalable

This recipe focuses on a classic crepe batter that is easy to scale and adaptable to different fillings. It uses common ingredients and offers tips for streamlining the process.

Ingredients:

* 1 kg (2.2 lbs) All-purpose flour

* 10 Large eggs

* 1.5 liters (6.3 cups) Milk

* 100g (3.5 oz) Melted butter

* 1 tsp Salt

* 1 tbsp Sugar (optional)

Instructions:

1. Whisk Together: In a large bowl, whisk together the flour, eggs, milk, salt, and sugar (optional) until smooth.

2. Add Butter: Slowly add the melted butter, whisking constantly until fully incorporated.

3. Rest: Let the batter rest for at least 30 minutes at room temperature. This allows the gluten to relax, resulting in more tender crepes.

4. Adjust Consistency: If the batter is too thick, add a little more milk. If it's too thin, add a bit more flour.

5. Cook: Heat a non-stick crepe pan over medium heat. Lightly grease the pan with butter or cooking spray. Pour ¼ cup of batter into the pan, tilting it to create a thin, even layer.

6. Cook & Flip: Cook for 1-2 minutes per side or until golden brown. Flip the crepe using a spatula or a crepe turner.

7. Fill & Serve: Fill crepes with your choice of sweet or savory fillings, fold, and serve immediately.

Tips for Bulk Production:

* Use a Large Stand Mixer: A stand mixer with a whisk attachment will make mixing the batter easier and faster for large quantities.

* Pre-Measure Ingredients: Pre-measure all ingredients in separate containers to streamline the process.

* Multiple Pans: Use multiple crepe pans to cook crepes faster and increase your production.

* Keep Batter Warm: Use a hot plate or a bain marie to keep the batter warm while you cook.

* Assemble Filling Stations: Create separate stations for assembling fillings, folding crepes, and serving.

* Keep Crepes Warm: Store cooked crepes in a warming drawer or under a heat lamp to maintain their temperature.

Fillings & Variations:

* Sweet: Nutella, whipped cream, fresh fruit, chocolate sauce, caramel sauce, etc.

* Savory: Cheese and ham, mushrooms and onions, spinach and feta, pesto and vegetables, etc.

* Vegan: Use almond milk and vegan butter. Consider vegan fillings like nut butter, fruit, tofu scramble, etc.

Scaling Up:

This recipe can be easily scaled up to serve larger crowds. For example, to double the recipe, simply double all of the ingredients.

Notes:

* You can add a pinch of vanilla extract to the batter for extra flavor.

* Experiment with different types of flour, such as buckwheat or rice flour, for variation.

* Be sure to adjust the cooking time depending on the size of your pan and the heat setting.

Enjoy!