Ming Tsai teaches us his master crepe technique in episode 21 of Ming Tsai. Use this recipe as a base for sweet and savoury pancakes.


  • 4 eggs

  • 1 1/2 cups warm milk

  • 6 tablespoons melted butter

  • 1 cup plus 3 tablespoons all-purpose flour, sifted

  • 2 tablespoons sugar

  • 1 teaspoon salt

  • Clarified butter, to cook


  • 1.

    In a large bowl, lightly beat eggs, milk and melted butter together. In a second large bowl, combine flour, sugar and salt. Gradually mix liquid mixture into dry ingredients. Let batter rest at room temperature for 60 minutes. To make crepes: in a non-stick crepe pan over medium-high heat, brush clarified butter to cover bottom of pan. Pour just enough batter to lightly line pan and cook until bottom has set, flip crepe and continue cooking for a few seconds longer. The first few crepes might not be so great as you figure out temperature and exact swirling of the batter, so keep on cooking and flipping, eventually the kinks will work themselves out.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 226kj
  • Fat Total 13g
  • Saturated Fat 7g
  • Protein 6g
  • Carbohydrate 19g
  • Sugar 5g
  • Sodium 234mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Makes 15-20 crepes

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