Grammy's Kitchen · Crepes · Easiest Crepe
One of 39 crepes recipes we measured
It ranks #4 of 39 for browning depth among the crepes recipes we compared. 46 cooks on thestayathomechef.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| liquid | 305% | 232% |
| fat | 89% | 34% |
| egg | 188% | 83% |
| total sugar | 0% | 10% |
| salt | 4% | 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.
| 80 g | 2/3 cup all-purpose flour |
| 3 g | 1/2 teaspoon salt |
| 150 g | 3 large eggs |
| 244 g | 1 cup milk (whole, 2%, or 1%) |
| 71 g | 5 tablespoons butter (for cooking) |
Method: 4 steps, published by thestayathomechef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Very good recipe, definitely recommended. I used the tripled amount due to large family and enthusiastic teens that loved them. Also added a little vanilla and let the batter rest in the fridge for a few hours as recommended. Stacked the Crepes while preparin” — a cook, 5.0★
“I used discarded sourdough starter as a base and added the eggs and milk to achieve the consistency I wanted. Also added sugar and vanilla because these are going to be filled with raspberry pie filling. Turned out beautifully.” — a cook, 5.0★