Puffed mini-crepes

Author: Les Cultures de chez nous
Portions 8 puffed crepes
Freezing No


  • 4 eggs
  • 250 ml (1 cup) of milk
  • 15 ml (1 tablespoon) of lemon zests
  • 2,5 ml (½ teaspoon) of vanilla essence
  • 250 ml (1 cup) of flour
  • 60 ml (¼ cup) of sugar
  • 15 ml (1 tablespoon) of melted butter
  • For garnishing :
  • 15 ml (1 tablespoon) of icing sugar (optional)
  • Fruits of your choice (strawberries, blueberries, blackberries, raspberries...)
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  • Preheat oven at 205 C (400 F).
  • In a bowl, whisk eggs with milk, zests and vanilla. In another bowl, mix flour with sugar. Gradually add the liquid preparation to the dry ingredients. Whisk until obtaining a smooth pastry.
  • Butter eight ramequins of a capacity of 250 ml (1 cup) or a pie plate of 25 cm (10 inches). Divide the preparation into the ramequins up until a third of the height or pour into the pie plate.
  • Oven bake ramequins for 15 to 17 minutes. For the pie plate, cook for about 20 to 25 minutes.
  • Remove from oven and cool down. When serving, spread icing sugar with a sieve, if desired. Garnish with fruits.

Chef's notes