I've looked through a few recipes for Mille Crêpes and see that many use double as many eggs in the batter compared with most plain crêpe recipes (6 eggs per cup of flour compared to 3).
I'm not a fan of eggy crêpes so I'm tempted to go with my usual proportions. Does anyone know from experience whether the cake version really requires the extra eggs?
Best Answer
The extra eggs help to make a more cake like consistency. Other wise it's just a stack of crepes!
To remove the eggy taste, remove half of the egg yolks. They will still cook more or less the same, and will be the same eggyness of a three egg batch