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Crepes
Reviews:
March 27, 2011

This recipe is just fine but as French woman and a professionel French Chef currently teaching culinary arts at a Community College I often have to distinguish between a crepe' and a pancake. The difference is in the application, to formalise this recipe to a real crepe, use 1 Whole Egg and 1 Egg Yolk, Non-fat (skim) milk and melted butter. A crepe should have a carmelly taste (oil prevents this) and try to use crepe pan very hot and cook the paper thin batter for one minute and flip for thirty seconds and keep war while doing the others.I should add that it is important to sift all flour, even when it states presifted for it has solidified in the package. This is best done by holding a fine mesh sieve at least twelve inches above the bowl to provide air. Always measure after sifting. To avoid mess, do this by placing a large bowl in a clean and dry sink. When this very basic procedure is followed to the letter, then all of the subsequent ingrediant additions will benefit. Baking, like cooking is an art form and when done with love and skill, then Heaven is within reach!

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