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Cider crepes


For 5 |  Preparation : 15 minutes |  Cook time : 5 minutes 


  • 2 cups flour

  • 3 eggs

  • 1 oz softened butter

  • 1 cup of milk

  • 1 cup Shield Cider

  • optional: 1 tbsp Calvados

  • 1 pinch of salt

  • Some vegetable oil or melted butter

  • 1 or 2 tablespoons sugar


Prepare the crepe batter: mix flour, sugar and salt and make a well in the middle.


Add the eggs one by one, stirring in-between. 


Add softened butter and mix well.


Add the milk little by little, then the cider (and Calvados if using).


Let the batter rest 2 hours.


Cook the crepes: pour one ladle (about ¼ cup) into a medium hot oiled or buttered pan.  After about a minute or less, when the edges start to brown, gently lift the crepe with a long spatula and flip it over.  Cook the other side a few more seconds, then remove to a plate and repeat...


If you find that the batter is too thick to spread easily in the pan, add a bit more milk or cider.


Enjoy with your favorite topping, warm or at room temperature!


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© 2018 by Rochelac

Design by Lucie Pognonec

*Shield Cider is sold in 33 cl bottles (11.1 fl. oz.)

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