French Wheat Crêpes by @cam.lmp8

15 min

12 servings

🌾

500 g

Wheat flour

🥚

4

Eggs

🍬

150 g

Sugar

🥛

1 l

Milk

🍇

Grapeseed oil

  1. Preheat

    Preheat the crêpe maker to 230°C.

  2. Whisk
    • Eggs
    • Sugar

    Whisk the eggs and sugar together.

  3. Add
    • Wheat flour
    • Milk

    Add the sifted flour and the milk successively, little by little, whisking to avoid lumps.

  4. Step

    Pass the batter through a sieve to filter it and get a smooth batter.

  5. Cook

    Cook the batter as soon as the crêpe maker is at temperature.

  6. Pour

    Pour the batter onto the crêpe maker, spread it, and flip the crêpe.

  7. Grease
    • Grapeseed oil

    Grease the crêpe maker between each use with a drop of grapeseed oil.

  8. Step

    Wipe the crêpe maker clean with a sponge, or an abrasive stone if there is residue.

French Wheat Crêpes by @cam.lmp8

15 min

12 servings

🌾

500 g

Wheat flour

🥚

4

Eggs

🍬

150 g

Sugar

🥛

1 l

Milk

🍇

Grapeseed oil

Preparation Steps

  1. Step 1/8

    Preheat the crêpe maker to 230°C.

  2. Step 2/8

    Whisk the eggs and sugar together.

    🥚Eggs
    🍬Sugar
    🥄Whisk

  3. Step 3/8

    Add the sifted flour and the milk successively, little by little, whisking to avoid lumps.

    🌾Wheat flour
    🥛Milk
    🥄Whisk

  4. Step 4/8

    Pass the batter through a sieve to filter it and get a smooth batter.

    🧺Sieve

  5. Step 5/8

    Cook the batter as soon as the crêpe maker is at temperature.

  6. Step 6/8

    Pour the batter onto the crêpe maker, spread it, and flip the crêpe.

  7. Step 7/8

    Grease the crêpe maker between each use with a drop of grapeseed oil.

    🍇Grapeseed oil

  8. Step 8/8

    Wipe the crêpe maker clean with a sponge, or an abrasive stone if there is residue.

    🧽Sponge
    Abrasive stone

Composition

Ingredients

Types

Grains, Eggs, Sweeteners, Dairy, Oils

Ingredients

Wheat flour, Eggs, Sugar, Milk, Grapeseed oil

Notes

Wheat flour (T45 or T55), Milk (semi-skimmed for lighter crêpes, whole for richer crêpes), Grapeseed oil (a drop, to grease the crêpe maker between batches)

Allergens

Gluten, Eggs, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free, Low-Sodium, soy-free

Calories

205 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 35g, Fat: 4.5g, Fiber: 1g, Sugars: 13g

Nutritional Information

Minerals

Calcium: 90mg, Sodium: 40mg, Phosphorus: 90mg, Potassium: 110mg

Vitamins

Vitamin A: 45µg, Vitamin B12: 0.3µg, Vitamin D: 0.3µg, Riboflavin (B2): 0.15mg

Preparation

Time Information

Preparation

15 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

Whisk, Sieve, Sponge, Abrasive stone

Appliances

to inform

Type

Type

Type Of Dish

Dessert, Breakfast, Snack

Occasions

Everyday, Weekend Breakfast, Chandeleur

Origin

Source

Platform

instagram

Original Creator

@cam.lmp8

Origin

Cuisine

French

Geographic

France, Brittany

Various

Aspect

Texture

Soft, Smooth, Thin, Delicate

Flavors

Sweet, Milky, Eggy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

Cooked crêpes : 2-3 days (store stacked in an airtight container or wrapped in cling film,reheat in a pan or microwave before serving), Cooked crêpes : 1-2 months (freeze stacked with parchment paper between each crêpe in a freezer bag,thaw at room temperature or reheat directly from frozen in a pan), Raw batter : 24-48 hours (keep covered in the fridge,whisk again before using)