Crêpes des Pays Miniers

Country Pancakes

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 teaspoon dry yeast
  • 1 tablespoon very warm water
  • 1 cup


  1. Put yeast into small dish. Add very warm tap water. Stir to dissolve. Put flour, sugar, and salt into large mixer bowl. Put butter into milk and warm. Separate eggs. Add yolks to flour mixture. Put whites into small mixer bowl. Beat until stiff.
  2. Using the same beaters (do not wash), mix flour, and yolks and gradually pour in warm milk. Add Calvados. Mix into