A tablespoon of sugar may be added to the batter for sweet crĆŖpes, but with more they tend to scorch.
Recipe information
Yield
Makes 14 to 16 crêpes
Ingredients
1 cup/125 g all-purpose flour
pinch of salt
3 eggs
1 cup/250 ml milk (more if needed)
2 tbsp/30 g melted butter
1/4 cup/60 g clarified butter, for frying
7 in/18 cm crĆŖpe pan
Preparation
Step 1
1. Mix the batter, stirring in enough milk to give the consistency of thin cream. Let it stand 30 minutes.
Step 2
2. Fry the crĆŖpes. If storing, layer them with wax paper and wrap tightly so they do not dry out.
Whole wheat crĆŖpes
Step 3
Substitute 1/2 cup/60 g whole wheat flour for half the all-purpose flour.
Breton buckwheat galettes
Step 4
Substitute 1/2 cup/60 g buckwheat flour for half the all-purpose flour and omit one of the eggs.
La Varenne Pratique
Crown Publishers
