Grammy's Kitchen · Crepes · Homemade Crepes
One of 39 crepes recipes we measured
from www.jocooks.com
It ranks #38 of 39 for browning depth among the crepes recipes we compared. 95 cooks on www.jocooks.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| liquid | 407% | 232% |
| fat | 12% | 34% |
| egg | 83% | 83% |
| total sugar | 21% | 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.
| 100 g | 2 eggs |
| 25 g | 2 tablespoon sugar |
| 4 g | 1 teaspoon vanilla extract |
| 2 g | 1/4 teaspoon salt |
| 488 g | 2 cups milk |
| 120 g | 1 cup all-purpose flour |
| 14 g | 1 tablespoon butter (unsalted, melted) |
| vegetable oil ( for frying, if needed) |
Method: 4 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Taste good. But if you double the recipe. They stick to the pan and are very brittle. So success ratio is fairly low” — a cook, 3.0★
“Thanks for the recipe I been use it all the time I need to make this delicious crepes:) love it” — a cook, 5.0★