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  • 1.5cup/185 g Flour

  • 0.5 teaspoon Salt

  • 3 Eggs

  • 1 cup/250ml Milk

  • 2 teaspoons Sugar only for dessert crepes

  • 2 tablespoons melted Butter

  • Water, as needed


  • 0.25cup/60 g Butter

  • 2/3cup/140 g Sugar

  • 4 Apples peeled, cored, and cut into eighths

  • Lemon Juice to taste


  • 1.

    Put the flour in a bowl and make a well.

  • 2.

    Put the salt, eggs, milk and sugar (if using) in the well.

  • 3.

    Stir to mix, then gradually pull in flour and get rid of any lumps.

  • 4.

    Strain the batter if you want it extra smooth, then stir in the butter.

  • 5.

    Let rest 1 to 2 hours before frying.

  • 6.

    Thin out the batter with water to the consistency of light cream.

  • 7.

    Heat a crêpe pan over high heat.

  • 8.

    Brush melted clarified butter or oil onto the pan (unless it's no-stick, in which case you need none).

  • 9.

    Ladle 1 to 2 tablespoons batter onto the pan and tip it quickly to cover the bottom.

  • 10.

    If you have too much batter, pour some off. (Crêpes should be paper thin.)

  • 11.

    When the edges are brown, flip and finish the other side.

  • 12.

    Stack the crêpes and warm while you finishing cooking the rest.


  • 1.

    Melt the butter in a saute pan.

  • 2.

    Add the sugar and cook to dissolve to caramel.

  • 3.

    Add the apple slices and cook in the caramel until soft and dark.

  • 4.

    Add a squirt of lemon juice to taste.


  • 1.

    Sprinkle sugar all over a hot crepe (hot, so that it will melt a little) and grate over lemon zest.

  • 2.

    Roll up the crepe and pop it down the hatch.


Makes about 4 cups/1 litre batter or about 15 10-inch/25 cm crepes

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Posted by Report
I used sparkling water when I didn't have milk and what can I say, they tasted very good. Also, I usually use sunflower oil in the batter, instead of butter. But I'll try this recipe, it must be great, just like all your recipes, Laura.