Crepes

Name: Crepes
Yield: Yield: about 40 crepes, 6 inches (15 cm) in diameter
Ingredients: 6 ounces (170 g) bread flour; 6 ounces (170 g) cake flour; Clarified unsalted butter; ⅓ cup (80 ml) brandy; 3 cups (720 ml) warm whole milk; 6 ounces (170 g) unsalted butter, melted; 6 egg yolks (½ cup/120 ml); 6 whole eggs; 2 teaspoons (10 g) salt; 3 ounces (85 g) granulated sugar

Preparation info

Yield: about
40
crepes, 6 inches in diameter

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

6 ounces (170 g) cake flour
6 ounces (170

Breakfast
Vegetarian

Method

Sift the cake flour and bread flour together. Combine with the sugar and salt in a mixing bowl.
Lightly beat the whole eggs with the egg yolks just to mix. Gradually stir the eggs into the dry ingredients. Add the melted butter, milk, and brandy. Stir until smooth. If the batter appears broken, the milk was probably too cool. To remedy this, warm the batter ove