Sweet Crêpes

Preparation info
  • Makes about


    • Difficulty


    • Ready in

      10 min

Appears in
The Cooking of Normandy

By Jane Grigson

Published 1987

  • About


  • 125 g (4 oz) plain flour
  • 3 eggs
  • 75


Sift the flour and salt into a bowl. Make a well and break in the eggs. Melt the butter gently in a little of the liquid, add the remaining liquid and beat it gradually into the flour and eggs, adding the sugar and Calvados or Cognac, if used. Cook the pancakes in a 20 cm (