Grammy's Kitchen · Crepes · Crepes
One of 39 crepes recipes we measured
20 cooks on www.onceuponachef.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 | 203% | 232% |
| fat | 0% | 34% |
| egg | 167% | 83% |
| total sugar | 10% | 10% |
| salt | 1% | 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.
| 549 g | 2 1/4 cups whole or 2% milk |
| 200 g | 4 large eggs |
| 25 g | 2 tablespoons sugar |
| 4 g | 1 teaspoon vanilla extract |
| 3 g | 1/2 teaspoon salt |
| 180 g | 1 1/2 cups all-purpose flour, (spooned into measuring cup and leveled-off) |
| 57 g | 4 tablespoons butter, (melted and slightly cooled, plus more for cooking the crepes) |
Method: 3 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Jenn, This recipe is AMAZING!! 😍 I've been following you for six + years now and I've been so happy about everything. Have and use regularly your second cookbook. I saw this recipe ages ago but I always thought crepes were too hard and I never tried. Yes” — a cook, 5.0★
“I finally have them the right consistency and they roll out smoothly across the pan, making the most beautiful thin crepes. Thank you Jen, for your wonderful recipes. We have a fan club that tries them all and loves everyone!!” — a cook, 5.0★