For the crepes

Blend the milk, cream, eggs, oil, sugar and salt in a bowl. Add the flour and whisk until evenly blended. Strain the batter through a fine-mesh sieve. Let the batter rest under refrigeration for at least 30 minutes and up to 8 hours. Melt a small amount of butter in a crepe pan. Ladle just enough crepe batter into the pan to cover the surface, rotating the pan to facilitate the spread of the batter over its surface as it is being ladled in. Cook just until light golden brown, about 2 minutes on each side. Usually the first 2-3 crepes will not come out right but this is quite normal. After you get the hang of it and make a few, it becomes really easy. Transfer the crepes to a plate and layer between waxed paper. Cover the stack of finished crepes with plastic wrap and refrigerate or freeze for later use.


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15 minutes


  • For the crepes
    • 360 gr. milk
    • 180 gr. heavy cream
    • 250 gr. eggs
    • 20 gr. sunflower oil
    • 5 gr. salt
    • 25 gr. sugar
    • 250 gr. bread flour
    • butter for cooking


For his new book Chef From the Beginning, Yiannis Lucacos was inspired by his childhood, when he more

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