Name: Crêpe (Pancakes)
Yield: Makes about 24 Crêpes.
Cuisine: French
Ingredients: ¾ cup sifted all-purpose flour; ½ teaspoon salt; ¼ cup sifted cake flour; 3 egg yolks; 1 cup milk; ¼ pound butter, melted; 1 tablespoon Grand Marnier; ½ cup cream; 2 tablespoons Cognac; 1 tablespoon sugar; 2 whole eggs

Preparation info

Makes about
24
Crêpes.

Difficulty
Easy

Appears in

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

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.
Melt ¼ pound butter