Jacques Pépin’s Crepes
Updated March 18, 2025
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup flour
- ½cup skim milk
- 3egg whites
- ½cup water
- 1½tablespoon sugar
- 1½tablespoon rum
- 4teaspoons, plus ¼ teaspoon, corn, safflower or sunflower oil
Nutritional analysis per serving (16 servings)
44 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 1 gram protein; 13 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the flour in a medium-sized bowl. Whisk in a third of a cup of the milk and the egg whites, beating until smooth. Add the remainder of the milk, water, sugar, rum and four teaspoons of the oil and whisk until well blended.
- Step 2
Heat a small (about six inches in diameter) nonstick skillet and add the remaining quarter teaspoon of oil to the pan (see note) to coat it. When the oil is hot, place one tablespoon of the batter in the skillet and quickly tilt and shake the pan to cover the bottom of the pan with the batter. The faster you spread the batter, the thinner your crepe will be. Allow the crepe to cook between 35 and 45 seconds, until browned on the bottom, then turn it over and cook on the other side for an additional 30 seconds. Continue with the remaining batter.
- The pan needs to be oiled only once, at the beginning.
Private Notes
Comments
I don't think JP makes crepes this way anymore. The recipe I have from JP is (different yield): 1/3 cup flour, 1 whole egg, 1/2 cup milk, dash salt, tsp sugar. Melt 1 TBSP butter in the skillet, then pour into the batter once it's been whisked together. That's it. I make this very frequently. It's great, and I love the simplicity.
I don't think JP makes crepes this way anymore. The recipe I have from JP is (different yield): 1/3 cup flour, 1 whole egg, 1/2 cup milk, dash salt, tsp sugar. Melt 1 TBSP butter in the skillet, then pour into the batter once it's been whisked together. That's it. I make this very frequently. It's great, and I love the simplicity.
great w ATK gluten free flour mix which was surprising, I think the egg whites really helps hold it all together it had a really nice tooth.
I use about a 1/3 wholemeal flour sometimes. it gives them a bit more body and a different texture.