Yeast batter - for stuffed crêpes (Crêpes à la levure) from Mastering the Art of French Cooking, Volume One (page 649) 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

  • Eat Your Books

    Can substitute rum or brandy for orange liqueur, and fresh yeast for dry yeast. Let batter stand for 2 hours.

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