← All recipes
French · Pastry
Pâte à Crêpes
The all-purpose savoury crêpe batter of water, milk, eggs, flour and melted butter, rested so the flour swells, then cooked paper-thin in a smoking-hot pan for filled and gratinéed entrée crêpes.
- YieldServes 6 · about 12 to 20 crêpes, 16 cm across
- Hands-on40 min
- Total1 h 11 min
- Difficulty
Ingredients
- 240 mlcold water
- 240 mlcold milk
- 4large eggs
- ½ tspsalt
- 260 gplain flour
- 56 gunsalted butter, melted and cooled
- 1 tbspneutral oil or a piece of pork rind, for greasing the pan
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.