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Crêpes with ingredients from BIOG

  1. Prepare all the ingredients. Melt the butter with low heat, set aside.
  2. Mix the flour, salt and sugar in a bowl and make a well.
  3. Add the eggs and melted butter to the well and whisk to combine. Gradually add the milk. Stir until a smooth dough is formed. Then cover and leave to rest for 30 minutes.
  4. Preheat the oven to 80°C (fan oven approx. 70°C). Heat a crêpe pan and grease it with a little butter or neutral frying oil using a kitchen towel. Pour a ladleful of batter into the pan and swirl to distribute well. Bake the crêpe until light brown, then turn with a spatula (or in the air). Bake the second side briefly. Keep warm in the preheated oven until all the crêpes are baked.

Garnish with sugar, jam or chocolate cream as desired and enjoy.

The finished crêpes can be stored in the fridge in cling film or a plastic box for approx. 2-3 days.

For the savoury version, galettes, omit the sugar, replace wheat flour with buckwheat flour, and add savoury toppings as desired.