Grammy's Kitchen · Crepes · Basic Crepe Batter
One of 39 crepes recipes we measured
from www.seriouseats.com
It ranks #1 of 39 for sweetness perceived among the crepes recipes we compared. 5 cooks on www.seriouseats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| liquid | 218% | 232% |
| fat | 10% | 34% |
| egg | 71% | 83% |
| total sugar | 6% | 10% |
| salt | 0% | 1% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 100 g | 2 large eggs |
| 305 g | 1 1/4 cups whole milk (10 fluid ounces; 280ml) |
| 140 g | 1 cup flour (5 ounces; 140g) |
| 14 g | 1 tablespoon melted unsalted butter or vegetable oil (1/2 ounce; 15ml), plus more for cooking |
| Pinch kosher salt | |
| 8 g | 1 tablespoon (8g) sugar, if making sweet crepes |
| 6 g | 1 tablespoon minced fresh herbs, such as parsley, tarragon, chervil, or chives (optional; for savory crepes) |
Method: 4 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Science News has this article.A computer model explains how to make perfectly smooth crepesIt's all in the way you roll your wrist while holding the panOne day, his colleague Mathieu Sellier was frustrated that all of his crepes turned out uneven. Sellier's wi” — a cook
“I'm European and crepes are just the normal pancakes here and probably some of the first things we learn to make as children.The best ones are the ones that are very thin and soft. My go to recipe calls for twice the amount of milk to flour3 dl flour1tsp salt ” — a cook