I remember seeing this recipe a couple of years ago, but I still haven’t made them. They just seem so expensive and unhealthy compared to a regular crepes recipe.
7 eggs for a 100 grams of flour, usually it’s 1 egg per 100 g. There is double the butter to the flour, my crepes recipe has 10 g of butter to 330 g of flour. I just can’t justify the experiment. Maybe I will make a 1/7 portion, but I can’t see it working out.
Eggs were much smaller. For instance, my grandmother had free range chickens in the 70's and the eggs were all what would be labelled "small" with a few "medium" mixed in. Most modern recipes assume large eggs.
I think it mostly makes sense except for the amount of butter. Maybe in the process of clarifying butter back when this was written you'd lose a lot more butter? I don't know if modern butter has changed that much.
