go directly to navigation, quicksearch, go straight to content or get more info about soChef.


Notices
  • Help soChef grow!

    If you add more recipes on here, you will entice others to do so too! Help the platform grow by adding all the good recipes you have, and by inviting new people!

Jameson's Crêpes

by Maykel Loomans

While you thought basic crêpes were pretty okay, how about making them awesome and tastier.

This is how it should look

This recipe has 1 tip

derive your version - mark as garbage

This is a French recipe that should be Cooked. It contains no meat or fish and it is categorized in Snacks.


Ingredients
4 cup Flour ( Original base amount: 4 cup, Original Measure: solid )
8 piece Egg ( Original base amount: 8 piece, Original Measure: piece )
2 cup Milk ( Original base amount: 2 cup, Original Measure: fluid )
2 cup Water ( Original base amount: 2 cup, Original Measure: fluid )
1 tsp Salt ( Original base amount: 1 tsp, Original Measure: solid )
8 tbsp Butter ( Original base amount: 8 tbsp, Original Measure: solid )
4 oz Jameson Irish Whiskey ( Original base amount: 4 oz, Original Measure: fluid )

16 imperial

Originally meant for 16 people change

Measures are in Imperial change


  1. Take a large bowl and put the flour in there.

  2. Add eggs and mix both up.

  3. Gradually add milk and water, while stirring slowly.

  4. Add the salt and butter, beat until all of the ingredients are mixed up smoothly.

  5. Heat up a lightly oiled frying pan on medium heat.

  6. Per crêpe, pour the batter onto the pan, using approximately a quarter of a cup each. Tilt the pan so the batter coats the surface evenly.

  7. Cook the crêpe for 2 to 3 minutes, until the bottom is light brown.

  8. Loosen the crêpe with a spatula and flip it over. (Either you can do it in a cool throwing fashion, or with the spatula itself)

  9. Sprinkle the crepe with Jameson Irish Whiskey.

  10. Flambé if you feel like it (and enough Whiskey is on the crêpe)

  11. Serve hot! And with pieces of fruit if you like.


Comment on this

Want to leave a comment? Join soChef or Sign in