Basic French Crêpes

for Savoury Fillings

Preparation info
  • Makes

    20 to 24

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 6 tablespoons plain flour
  • ½ level teaspoon salt
  • 2 eggs


Sift flour and salt into a mixing bowl. Beat eggs and add them to dry ingredients. Mix in the milk and 2 tablespoons melted butter or oil gradually to avoid lumps. Add cognac if desired. Strain batter through a fine sieve and let it stand for at least 2 hours before cooking the crêpes. Batter