Stéphane Reynaud

Crêpes

Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      10 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Eggs 4
  • Flour 200 g
  • Milk 250 ml

Method

  1. Break the eggs into the sifted flour and mix well to avoid lumps. Add the milk, sugar and melted butter. Oil the frying-pan and flip, flip, flip... until exhausted.
  2. Serve with jam, sugar, lemon, chocolate, cream, fruit purée, fresh fruits, syrup, alcohol, and more if it suits...