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Crepes from France

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Member since 2012

Serves 8 | Prep Time 15 | Cook Time 4min per crepe


2 cups milk
2 eggs well beaten
1 ¼ cups flour
1 tsp salt
1tbsp melted butter

Mix all ingredients together in a large bowl and put the batter in the refrigerator for at least two hours. This allows the liquid to really permeate the flour .

Spray the pan with cooking spray ( or melt some butter).

Heat the pan over medium-high heat.

When the pan is hot pour enough batter just to thinly coat the pan – while turning the pan to swirl the batter until it covers the bottom.

Cook over medium heat until brown ( approximately1- 2 minutes), then flip over and brown the other side.

I like to use a spatula but the true talent is able to toss it in the air to flip. Cook the flip side until golden brown and turn onto a plate.

Before making the next crepe re-spray or butter the pan.

Prior to serving, fold each crepe .

If you are adding topping (fruit,nutella,ham,cheese,etc.), add the topping and then fold.

Pairs Well With


Galettes originated in Brittany, the Northwest corner of France, where it was a peasant dish cooked on a stone or large pebble (le galet). Visit our website to learn more, including a fun French rhyme.

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