Molecular Gastronomy Kits - Click here to buy!
Our Services - Web, Video, Photo & More! Click here for more information.

Making Crepes

January 3, 2008 | By More

crepe.JPGThis is one of my favorite things in the world to eat, and with the right filling it can been eaten for Breakfast, Lunch and Dinner. Here is a Lunch or Dinner Crepe.


  • 7ozs of flour (that’s approximately 1 cup and half)
  • 17 ozs of fat free milk (just over two very generous cups)
  • 1 1/2 tbsp of melted butter
  • 1 large egg
  • pinch of salt

Mix together ingredients until well blended and smooth.

Get the largest skilled you have and heat up. Spray with non-stick spray.

Keep heat at medium level. Take a ladle and pour into the skillet making sure you turn the skillet around to spread the batter over the surface in a thin layer. It cooks fast- no bubbling like with pancakes.

You have to flip them over quickly with a spatulla and your fingertips.

Once you’ve made your crepe, place it on a plate. You can then add any kind of filling you like!

I like to fill them up with Nutella and serve with sliced strawberries.

[Deus Ex Culina]

Category: Food

Comments are closed.