What flour for crepes should I use

There are two basic kinds of potatoes: starchy and waxy.

The difference is actually in the amount of starch in them. Starchy potatoes, such as Russet or Idaho potatoes are best for baking, since the starch will allow it to be nice and fluffy after it's baked. They don't hold their shape particularly well when cooked. If you cut into a baked potato, it should be crumbly and dry.

Waxy potatoes include most fingerling potatoes, and most red potatoes. They hold their shape better when cooked, so they are good for soups and stews and potato salads.

Yellow-fleshed potatoes such as Yukon Gold or Yellow Finn are in between, and so can be used for either purpose. Purple potatoes also seem to have medium starch, and so can be used for both.

According to one cookbook I have (Moosewood Restaurant New Classics), there are two ways to determine which is which. If you cut the potato in half, the blade will have a film or a foamy residue on the knife. These potatoes may also stick to the knife because of the starch.

The rules for the brine is to make it of 11 parts water to 1 part salt. A high-starch potato will sink (it's denser) and a low-starch one will float.

Here's a good overview.

Now as to choosing ones that will bake well, it really depends on size. You want potatoes that will bake evenly, so try to choose ones of similar size. I bake my potatoes directly on the oven rack so that the hot air can move freely around them. Try to give them lots of room for that. Also, if you wrap them in aluminum foil, they'll steam and won't give you the nice crunchy skin. (And I'd avoid any potatoes with irregular shapes -- the smaller diameter ones may cook before the larger ones.)

Large potatoes take about an hour to bake at 350F. Lots of small ones may take a bit less time -- experiment with your oven and your potatoes. I'd start squeezing slightly after about 40-45 minutes. If they yield when squeezed, they're probably done.

Good question @mfg. I hope I can help a little bit. The basics behind the egg wash are to provide for a couple different thing. These being shine, crispness, and color.

Shine The shine is primarily provided by the egg yolk. The higher concentration of yolk the more shine.

Crispness This come from the egg whites. The whites make things a little crispy and sometimes can crackle a little bit (mainly when usually by themselves).

Color This comes from the fat and protein. Leaving the yoke in along with the shine will add color. You can add water to lighten the color a bit. I find that using the white also dilutes the color a bit but not as much (but the white also makes it crisp). Add cream or milk to get it a little bit darker.

Salt I often find people adding salt to an egg wash. I does provide some flavor to the crust, but I have noticed that for some reason (when using a whole egg) it does allow it to get a little darker than it would normally.

Sugar Like salt it adds flavor (sweetness) to the crust. And it will also add some color. Especially if baking at a higher temp and using a raw or brown type sugar.

Alcohol I have seen the use of alcohol quite a number of times. From the results I have seen it behaves like water. Although not the the same degree. My guess is that it has to do with how fast the alcohol evaporates. As far as flavor, I can't say that it added much at the levels used. I did once definitely get a hint of a bourbon being used in the wash on a pretty plain white loaf. But they did mix in quite a good amount of bourbon to just an egg yolk.

That is all I have really used myself or seen. I am sure that you can use other liquids although I don't know what vinegar would do. Just keep in mind if they are high in fat, protein, or sugar they will add color. Otherwise they will lighten the color.

I have also seen melted butter just used as a wash. It adds a nice color and buttery flavor. I haven't seen it added to egg wash but I would assume you could add to egg yolk to get a shine and probably darker color than cream/milk.

Another important thing to remember is to beat your wash well when using for a bread coating. Unlike if your just using the was was to seal say a ravioli. If your egg was is spotty not one nice fully incorporated mixture your crust can also be spotty.