Basic crepes

French delights for a sweet tooth

What makes a perfect breakfast? When there are some thin warm crepes present. Try them also with our homemade hazelnut spread or your favorite marmalade.

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• 100 g butter

• saucepan

Melt butter in a saucepan over medium-low heat.

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• 6 egg yolks
• 500 ml milk
• 2 pinch salt

• stand mixer

Add egg yolks to a stand mixer and start whisking. Add milk and salt. Keep whisking until well combined.

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• 2 vanilla bean

• knife

Deseed vanilla bean and add the seeds to the stand mixer.

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• 150 g all-purpose flour

• measuring cup

Add the melted butter and flour. Whisk thoroughly until smooth batter forms. Pour the batter in a measuring cup.

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• 20 g butter
• cinnamon sugar

• griddle
• plate
• batter trowel spreader
• offset spatula

Butter the griddle. Pour out the batter and spread evenly across the griddle. Then gently flip the crepe with the help of an offset spatula. When the crepe is done, fold in half and then in half again. Transfer the crepe to a plate. Sprinkle cinnamon sugar on top and enjoy!

Enjoy your meal!