Preparation info
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By Franck Dangereux

Published 2004

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  • 125 g flour
  • 20 g sugar
  • pinch salt


Ideally you need a crêpe pan to make this recipe – a flat steel pan of about 15cm diameter, with a tiny rim, to make one crêpe at a time. You can use a small, non-stick frying pan, as long as the cooking area is the right size.

To make the batter, combine all the ingredients in a liquidiser and work until smooth with no lumps. If mixing by hand, first combine the flour, salt and sugar.