French Crêpes


30 min

French Crêpes

French Crêpes Photo 1


Sweet pie


30 min


12 persons




4.00 rating-star (750)


Author: Victoria Bailey
French crêpes are good for weekend breakfasts, or even for desserts. Serve rolled up and filled with jam or fruit and whipped cream.


  • all-purpose flour : 1 cup
  • white sugar : 1 tsp
  • salt : 0.25 tsp
  • eggs : 3 piece
  • milk : 2 cups
  • butter, melted : 2 Tbsp

Metric Conversion

Stages of cooking

  1. Sift flour, sugar, and salt into a bowl; set aside. Beat eggs and milk together in a large bowl with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
  2. Lightly grease a griddle or frying pan; heat over medium-high heat.
  3. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crêpe. Immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Shake the pan or loosen with a spatula; turn or flip it over and cook until other side has turned light brown, about 1 minute more. Repeat with remaining batter. Che Francisco
    French Crêpes Photo 4

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