The first half of the recipe is in metric and the last half in cups and tbsp. (which most Americans still use). It would be nice to have metric converted for ease of use. This recipe was disapointing for this reason. Help?

The reason that there are two different measurements used is because the first part, which is "Making the Batter" is measured using a scale as this produces the most consistent results. For this reason, when one learns about pastry and baking in culinary school a scale is what they are taught to use.

The reason the second part does not use a scale to measure the ingredients is only because they do not have to be so precise as they are just for the sugar and cinnamon, which is what the beignets are rolled in. To be honest, you might not even use that much, or you might use more. Same for the flour, it is just for dusting the apples.

While Rouxbe does try to use measurements that are used world wide in the culinary/pastry industry it is hard to cover them all as we are in countries all over the world, Therefore, Rouxbe is more about the technique behind the cooking. For metric or other conversions here is a chart that you might find helpful. Cheers!

Found my weight watchers scale does measure in both grams and oz and lbs. so hopefully this will be fine. And also realized my measuring cup has both oz and ml. Thanks for the input re: accuracy. If this comes out as good as the epi bread...it'll be fantastic! Thanks for the quick reply.