March 14, 2014

CrêpesTransform your kitchen into a Parisian crêperie with this simple recipe from our Basic Cooking Techniques course.

Hungry for more? Attend Sweet & Savory Crêpes on April 12th.

Yields 40-50, small crêpes


8 oz. all-purpose flour
1 oz. granulated sugar
1 pinch salt
6 oz. eggs
1 pint milk
2 ½ oz. clarified butter or vegetable oil


  1. Sift the flour, sugar and salt into a bowl.
  2. Add the eggs and just enough of the milk to make a soft paste with the flour. Whisk until smooth and lump free.
  3. Gradually mix in the rest of the milk and clarified butter or oil. The batter should be about the consistency of heavy cream. Refrigerate at least one hour.
  4. Place a non-stick skillet over medium heat and lightly coat with clarified butter or oil. Pour about ¼ cup batter into skillet. Immediately tilt and swirl pan, coating the bottom of skillet with an even layer of batter.
  5. Flip when crêpe is a light golden brown. Cook the second side until the batter has just set. Slide the crêpe out of the pan onto a cooling rack. Continue making crêpes, adding more butter or oil, as needed.


For more information about our Pastry Arts Program, contact our campuses.

1.866.552.2433 Austin Campus

1.877.249.0305 Boulder Campus