Adapted from Paul Bocuse's "French Cooking". A basic dessert recipe.

Crêpes Ménagères (Crêpes home style)

Ingredients

• 2 1/2 cups sifted flour
• Pinch of salt
• 1/2 cup sugar
• 3 eggs
• 1 1/2 cups boiled milk, cooled
• Flavoring, such as dash of orange-blossom water, rum, kirsch or other desired liqueur

Procedure

1. Mix the dry ingredients in a bowl. Add the eggs, mixing each well into the batter before adding another. Add in the milk in small quantities while beating. Let the batter rest at least 2 hours. Finish by adding a flavoring just before using.

Notes

 

Content by Renee Shelton. Recipe adapted from: Bocuse, Paul. Paul Bocuse's French Cooking. New York: Pantheon, 1977. This recipe was first published on PastrySampler.com on January 10, 2007. It was updated on October 13, 2020.