@ 2005-2024 A.F.Touch. All rights reserved
4.8/5 (34 votes)


From the one star french chef Patrick Asfaux

Prepare time :
Cooking time :
Total time :
Almost everyone has his/her own crepes recipe, this is mine. It has the advantage to be neutral and gives good results.

Recipe for about 15 crepes:

  1. 250g strong flour
  2. 4 whole eggs, beaten
  3. 1 pinch of salt
  4. 60g butter
  5. 50cl milk or 25cl water and 25cl water
  6. 30g caster sugar+alcohol if making sweet ones
Instagram buttonDiscord buttonFacebook buttonTwitter button


1) Heat up the butter in a pot until golden brown and pass it through a fine sieve.
2) In a large bowl, put your flour and salt. Then, mix in the beaten eggs and when done start incorporating the milk. Finish by adding on the butter.
3) Cover your batter with a clean cloth and allow to rest for at least 2 hours.
4) Right before cooking your crepes, give your batter a good stir. Some pastry chefs like to add in a stiff egg white.

There you go your are, now, ready to cook your crepes on a slightly oiled, hot pan.
credits photo : © DLeonis - Fotolia.com

Last comments about the recipe Crepes

Lyna conrad (invité)  2023-05-14

Comment on recipe : www.aftouch-cuisine.com/recipe/crepes-1077.htm C'est très bien et elles sont très bonnes un peu moelleuses et super bonne !!!!!!!

About AFTouch-cuisine

With aftouch-cuisine.com, we invite you to pull off the éCommunication Superhighwayé for a moment and roam the back roads of the French countryside to discover the regional French food, French recipes cuisine and the wonderful people of the past and of the present who are behind French cooking world-wide reputation. A.F.Touch cuisine will offer you all the specialties of the French food. Each specialty is presented within its regional context accompanied by a list of traditional producers, guardians of tradition and expertise which have been handed down from generation to generation

The team

Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane


Gardons le contact