Grammy's Kitchen · Crepes · Easy Crepes
One of 39 crepes recipes we measured
140 cooks on www.lecremedelacrumb.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 | 254% | 232% |
| fat | 24% | 34% |
| egg | 125% | 83% |
| total sugar | 42% | 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.
| 120 g | 1 cup flour (spooned and leveled) |
| 305 g | 1 1/4 cups milk |
| 150 g | 3 large eggs |
| 50 g | 4 tablespoons granulated sugar |
| 4 g | 3/4 teaspoon salt |
| 28 g | 2 tablespoons butter (melted) |
| 4 g | 1 teaspoon vanilla |
| butter (for cooking) |
Method: 3 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These were a hit with our Wednesday evening fellowship/bible study at church. I made 2 batches of the crepe batter. With each crepe measuring about 7-8" in diameter, I ended up with 12 crepes per batch, so 24 total. So I made 3 different flavors: lemon curd, s” — a cook, 5.0★
“Not a fan of this recipe. I love making crepes, but wanted a recipe that was quick and easy instead of my usual traditional recipe. I followed the recipe provided exactly, and even after cooking the crepes for several minutes they were greasy and tasted of raw” — a cook, 2.0★