Grammy's Kitchen · Crepes · French Crêpe
One of 39 crepes recipes we measured
from www.sweetashoney.co
274 cooks on www.sweetashoney.co rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| liquid | 232% | 232% |
| fat | 14% | 34% |
| egg | 71% | 83% |
| total sugar | 2% | 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 | 1 3/4 cup White Wheat Flour |
| 150 g | 3 Eggs |
| 2 g | 1/4 teaspoon Salt |
| 13 g | 1 tablespoon Vanilla Extract (optional) |
| 4 g | 1 teaspoon White Sugar (optional) |
| 488 g | 2 cups Milk |
| 28 g | 2 tablespoons Unsalted Butter (melted or vegetable oil of your choice) |
Method: 5 steps, published by www.sweetashoney.co — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Here's a better idea: if you let your batter sit in the fridge overnight, the taste of the crepes will be enhanced. So I would suggest doing that and on the morning of presenting them, slice your apples and cover them in cinnamon. But to answer your question a” — a cook, 5.0★
“This is our go to crepe recipe we use it weekly on the weekend and my 3 kids love it. We went to France in 2023 and my kids tried a crepe and said it’s nice mum but not as good as yours (this recipe) so thank you!” — a cook, 5.0★