Grammy's Kitchen · Crepes · Classic French Crepes (Easy Crepes Recipe)
One of 39 crepes recipes we measured
It ranks #2 of 39 for tenderness among the crepes recipes we compared. 129 cooks on www.theflavorbender.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 | 269% | 232% |
| fat | 50% | 34% |
| egg | 132% | 83% |
| total sugar | 85% | 10% |
| salt | 3% | 1% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 305 g | 1 1/4 cup milk (10 fl oz) |
| 150 g | 3 large eggs |
| 28 g | 2 tbsp oil or melted butter |
| 8 g | 2 tsp sugar for savory crepes, OR |
| 38 g | 3 tbsp sugar for sweet dessert crepes |
| 3 g | 1/2 tsp kosher salt |
| 113 g | 4 oz all purpose flour (scant 1 cup (see recipe note)) |
| 28 g | 2 tbsp softened butter (or oil (more as needed)) |
| 1 - 2 lemons (sliced thick or cut into wedges) | |
| 50 g | 1/4 cup vanilla sugar |
| Whipped cream |
Method: 22 steps, published by www.theflavorbender.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Used soy milk, olive oil, subbed 1/4 cup whole wheat flour for that much all purpose. and cooked in a cast iron skillet. Delicious!! I used two whole eggs and 4 Tbls egg white to cut a liiiitle bit of the cholesterol. I did let it rest on the counter for about” — a cook, 5.0★
“I Followed your recipe to the letter, and added what my late French prof from high school, Mme. Beard, had showed us to do when cooking. We take a fork and gently poke/perforate the entire crêpe, saying "pique, pique, pique" as we do it. I added some fresh r” — a cook, 5.0★