Basic French Crêpes

for Sweet Fillings

Preparation info

  • Makes

    20 to 24

    golden
    • Difficulty

      Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

  • 6 tablespoons plain flour
  • ½ level teaspoon salt
  • 1-2 tablesp

Method

Sift flour, salt and sugar into a mixing bowl. Beat eggs and add them to dry ingredients. Mix in milk and 2 tablespoons melted butter or oil gradually to avoid lumps. Strain through a fine sieve and leave batter to stand for at least 2 hours before cooking the crêpes. Batter should be as thin