Almond crêpes from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 818) by Mark Bittman

  • eggs
  • all-purpose flour
  • milk
  • butter
  • almond flour

  • EYB Comments

    Batter should rest at least 1 hour. Can substitute any nut flour for almond flour. See recipe for variations.

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

Accompaniments: Brown butter (Beurre noisette); Sautéed apples or other fruit; Creamy caramel sauce

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

    Batter should rest at least 1 hour. Can substitute any nut flour for almond flour. See recipe for variations.

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