Crêpes Maison

  • Serves

    serves 4

By SAVEUR Editors

Published on October 30, 2007

It takes a few trial runs to get the hang of making crepes, so try this recipe a couple of times to reach perfection.


  • 34 cup flour
  • 2 tsp. sugar
  • 12 tsp. salt
  • 3 eggs
  • 34 cup milk
  • Melted butter
  • Thick currant jelly
  • Cointreau
  • Confectioner's sugar
  • Lemon zest
  • Toasted almonds


Step 1

Sift flour, sugar and salt together into a large bowl. In a separate bowl, beat eggs, then add milk and mix well. Stir milk mixture into flour mixture, mixing until batter is smooth.

Step 2

Heat a 6" nonstick skillet (a crepe pan is best) over medium heat. Brush pan with melted butter. Pour in enough batter to coat pan (about 2 tbsp.). Swirl pan to spread batter evenly, cook crepe for about 1 minute, then flip and lightly brown other side.

Step 3

Transfer crepe to a plate and cover with wax paper; repeat process to form 7 more crepes. Brush each crepe with about 2 tbsp. of currant jelly, tightly roll, and place, seam-side down, in a baking dish.

Step 4

Shortly before serving, preheat broiler. Brown crepes under broiler for about 30 seconds. Transfer to 4 plates. Sprinkle with Cointreau, dust with confectioner's sugar, and garnish with lemon zest and toasted almonds.

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