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Plain Crepes

By Anne Willan

4.0

(9)

A tablespoon of sugar may be added to the batter for sweet crêpes, but with more they tend to scorch.

Recipe information

  • Yield

    Makes 14 to 16 crêpes

Ingredients

1 cup/125 g all-purpose flour
pinch of salt
3 eggs
1 cup/250 ml milk (more if needed)
2 tbsp/30 g melted butter
1/4 cup/60 g clarified butter, for frying
7 in/18 cm crêpe pan

Preparation

  1. Step 1

    1. Mix the batter, stirring in enough milk to give the consistency of thin cream. Let it stand 30 minutes.

    Step 2

    2. Fry the crêpes. If storing, layer them with wax paper and wrap tightly so they do not dry out.

  2. Whole wheat crêpes

    Step 3

    Substitute 1/2 cup/60 g whole wheat flour for half the all-purpose flour.

  3. Breton buckwheat galettes

    Step 4

    Substitute 1/2 cup/60 g buckwheat flour for half the all-purpose flour and omit one of the eggs.

La Varenne Pratique Crown Publishers
TagsCrepePancakeFrenchEuropeanBreakfastBrunchDinnerNut FreeVegetarianEasyMeal PrepMake AheadCookbooks
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