Crêpes originate from the Brittany region and are a classic of French cuisine. One of the most famous are the sujete crêpes that are accompanied by a light sauce made with butter, orange juice and liqueur. A classic of luxury hotels in France where the maître d' prepared them in front of the diner.

The crêpes recipe is very simple, we show you how to make them and accompany them with the filling that you like the most, sweet or salty.

  • 125g flour
  • 20g icing sugar
  • a pinch of salt
  • 2 eggs
  • 300ml milk
  • 80ml of cream with 35% fat
  • Butter to grease the pan
crepes4678web crepes4668web Preparation:
  1. We put the flour, sugar and salt in a bowl and mix. Add the eggs one at a time, beating until incorporated before adding the second. Finally we add the milk little by little, and finally the cream. It should be a smooth mixture without lumps.

  2. We let it rest, covered with a cloth, in a warm place.

  3. We grease our 26 or 28cm Unique frying pan and put it on the heat. Once hot, we add a measure of the dough, spread it over the bottom of the pan, moving it with a small turn of the wrist. Don't add too much dough, the crêpes have to be very thin. When bubbles start to come out of the dough, carefully turn it over and let it brown on the other side. We take out and repeat the operation with all the dough. We grease whenever necessary.
  4. We serve them accompanied by sugar, fruit, with the ice cream that you like the most or you can fill it with some vegetables to have for lunch or dinner.
Photographs and recipe by Raquel .

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