Crêpe batter (Pâte à crêpes) from Mastering the Art of French Cooking, Volume One (page 191) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hlange on December 06, 2024

    Perfect basic crepe recipe.

  • Karen_S. on April 20, 2022

    Take note of how many crepes you need... may have to double this recipe.

  • Melanie on May 30, 2014

    I also use this recipe when making sweet crepes. It works well every time.

  • Bloominanglophile on October 23, 2013

    This recipe always works well for me. I once tried her dessert crepe recipe from this book, and for some reason it didn't turn out--so I use this for both sweet and savory dishes. As stated in most crepe recipe disclaimers, the first one from the pan might be a disappointment. Keep going, and soon you will pick up the rhythm!

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