A tablespoon of sugar may be added to the batter for sweet crêpes, but with more they tend to scorch.

　　

Ingredients

Makes 14 to 16 crêpes

　　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 crêpe pan

　　

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 crêpes. If storing, layer them with wax paper and wrap tightly so they do not dry out.

　　

Whole wheat crêpes

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 PratiqueCrown Publishers