Preparation info

  • Yield: about

    50

    crêpes
    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric %

Method

Procedure

Mixing

  1. Sift the flour, sugar, and salt into a bowl.
  2. Add the eggs and just enough of the milk to make a soft paste with the flour. Mix until smooth and lump-free.
  3. Gradually mix in the rest of the milk and the oil. The batter should be about the consistency of heavy cream. If it is too thick, mix