This is a classic recipe for basic crepes, published by Juila Child in her The Art of French Cooking. It is so easy and fool proof, yet so versatile. You don’t need special equipment or skills. I used whole wheat flour in place of the original all-purpose flour and the outcome is as great.
The crepes can be the basis for dessert crepes or savory dishes.
I received my MD from PUMC in Beijing China and my Ph.D. in Biochemistry from Stony Brook University on Long Island. Over the years, I have worked in the fields of genetic research and clinical medicine in different parts of the US, including PA, MO, CT, FL, NY and MI. My research has been published in multiple scientific journals. Currently I live in Ann Arbor, MI with my husband and our children and Mango the orange tabby. I love hiking, running, baking, cooking and biking.