French
French Crêpes
French Crêpes, from French Crêpes.
Gather
Ingredients
- 300g white flour
- 3 eggs
- 60cl milk
- 20cl beer
- 30g butter or 3 tablespoons of oil
Make it
Method
- 1
Mix flour, salt, eggs and melted butter or oil. (In this order to avoid dry flour)
- 2
Slowly add milk and beer until the dough becomes fluid enough. (Pouring it from the ladle has to be fluid)
- 3
Let it rest one hour. (optional)
- 4
Cook the crêpe in a flat pan, one ladle at a time.
- 5
Note: - Oil the pan frequently with an oiled piece of fabric. - Wait for the pan to be hot before cooking the first crêpe. - Wait until the crêpe has dried up to flip it. - When pouring the dough, follow the pan rotation with the ladle to evenly spread a thin layer of it.
Source & rights
Where this recipe comes from
French Crêpes by Aeredren, from Public Domain Recipes. The project dedicates its text and submitted photos to the public domain (Unlicense).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.