Basic French Crêpes

for Sweet Fillings

Preparation info
  • Makes

    20 to 24

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


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


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