Grammy's Kitchen · Crepes · How to Make Basic French Crepes
One of 39 crepes recipes we measured
from thebakeologie.com
1 cooks on thebakeologie.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 | 305% | 232% |
| fat | 35% | 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.
| 210 g | 210g (210ml) full-fat milk |
| 100 g | 100g (about 2 large eggs) eggs (weight is without shell) |
| 2 g | 1/4 teaspoon fine salt |
| 95 g | 95g (about 3/4 cup) all-purpose flour/ plain flour (if measuring by cups, use spoon & level method) |
| 13 g | 13g (1 tablespoon) white granulated sugar ((omit if you’re not going to use the crepes as a dessert)) |
| 43 g | 43g (3 tablespoons) unsalted butter, melted |
| additional melted butter for cooking |
Method: 9 steps, published by thebakeologie.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Great recipe! This was my first time making crepes and I learned a few things. #1, I suggest using as little butter or oil as possible in the pan. The more you have, the more slippery the bottom of the crepe is, and makes it really hard to flip. #2 rotate t” — a cook, 5.0★