What type of flour should I use for crepes? What are the differences? I want to cook both sweet and savory, but not American style pancakes, just French thin ones.
In my experience, whatever wheat flour (aside from super grainy wheat meals) you use with crepes should be fine. The primary difference between bread flour, AP flour, and pastry/cake flour is the amount of protein, which in dough, will drastically affect the elasticity of it. More of the proteins glutenin and gliadin will form more gluten, which makes the dough much chewier. The water and fat content in crepe batters is too high for a whole lot of gluten do develop, so while there might be some very minor differences in texture, anything should work.