Les Crêpes à l’Anis

Pancakes flavoured with aniseed

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


For the batter

  • 125 g (4 oz) flour
  • 2 large eggs


Make the batter by putting all its ingredients except the milk and water in a bowl and mixing well together. Start adding the milk and water a little at a time until half has been used. Beat the batter very well at this stage until it is smooth and forming bubbles. Whisk in the rest of the liquid. Leave the batter to stand for at least 2 hours.

Heat your frying pan until it is really ho