Wayne Gisslen

Crêpes

Preparation info
  • About

    36

    Crêpes
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
8 oz

Method

  1. Sift the flour and salt into a bowl.
  2. Add the eggs to the flour and mix with a wire whip.
  3. Gradually mix in the milk and the butter. The batter should be about the consistency of heavy cream. Strain to remove any lumps.
  4. Let the batter rest 2 hours before frying.
  5. Rub a 6- or 7-in. (15–18-cm) crêpe pan or skillet with oil (

Per 1 crêpe: Calories, 70; Protein, 2 g; Fat, 4 g (53% cal.); Cholesterol, 40 mg; Carbohydrates, 6 g; Fiber, 0 g; Sodium, 90 mg.