Galettes & crêpes
Sweet crêpes (the real batter)
A proper French sweet crêpe batter needs only flour, eggs, milk, a pinch of salt and a little butter — plus an hour of rest so the crêpes turn out thin and silky.
- Prep
- 10 min
- Cook
- 3 min
- Rest
- 60 min
- Total
- 73 min
- Servings
- 4
- Difficulty
- Easy
Sweet crêpes are nothing like thick pancakes. The batter should be thinner than you expect, and it smooths out as it rests. We also make them in a buckwheat, gluten-free version on request.
Method
- 01
Sift the flour with the sugar and salt. Make a well, add the eggs and whisk them in gradually.
- 02
Pour in the milk a little at a time, whisking to a smooth, thin batter. Finally whisk in the melted butter and vanilla.
- 03
Cover and rest at least an hour at room temperature. Do not skip this — the crêpes come out more tender.
- 04
Heat the pan, grease it lightly. Spread a ladle of batter thin, flip after a minute and cook the other side.
- 05
Serve with house salted caramel, sugar and lemon, or jam. Our favourite: La Bretonne — salted caramel and whipped cream.
The first crêpe is always the sacrifice, until the pan settles to temperature. Do not despair.
Rather taste than cook?
We cook galettes and crêpes and pour cider every day at Fresh Market.