Crepes de Bretagne

Crepes de Bretagne


  • 5 pounds (1/2 litre) flour
  • 3 eggs
  • 1/4 cup (1 cuillere)of oil
  • 1tsp (1 pincee) of salt
  • 1/4 cup (1 verre) of water
  • 17 ounces (1/2 litre) of milk


In a big bowl, place the flour, build a hole in the middle. There, place the eggs, the salt, oil and water. With a whisk, work energetically the dough until it becomes a regular mass. Then and progressively, add the milk, while still whisking the dough. Rest the dough for one hour The adult part: Place a little amount of the dough in your steel Crepe pan (or something close), quickly apply the dough on the whole surface of the pan, with a nice move of your wrist or with the help of a tool of your choice. Cook lightly until gold, turn on the other side. The crepe is ready. Variations: Replace the water with beer. Put a little more milk so the dough is smoothly liquid. Cook all the crepes at one time and reheat them as needed.

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