Crêpe

Pancakes

Preparation info

  • Makes about

    24

    Crêpes.
    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • ¾ cup sifted all-purpose flour
  • ¼ cup sifted cake flour
  • ½ teaspoon

Method

  1. Sift the two flours into a mixing bowl. Add salt, sugar, eggs, and yolks. Stir with a whisk while adding milk to make a thin batter the consistency of light cream. Add cream, Cognac, and Grand Marnier. Let batter age for at least two hours.
  2. Melt ¼ pound butter