Bread’s Crepes

Crepes au pain

A great and sustainable ways to enjoy crepes every week with leftover bread. We used leftover sourdough bread for the tastier toasted flavour it brings but any dry bread will work.
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Course Dessert, Main Course
Cuisine French, Irish, Italian


  • 100 g dry old bread sliced
  • 2 eggs
  • 400 ml milk
  • 30 g butter or oil melted
  • Pinch of salt

To serve ;

  • Caster sugar
  • Lemon juice
  • Or savoury ingredients


  • Chop the bread into small pieces.
  • Place the bread pieces in a food processor. Add the eggs, milk and melted butter or oil.
  • Pulse until the mixture is fully smooth. Depending on the bread it might take a few seconds to get the right texture. In doubt, check with a spoon, if lumps of bread are still in the mixture, blend it again.
  • Set the mixture at room temperature for 20-30 minutes or overnight in the fridge covered with cling film.
  • Once ready, warm the crepe pan, prepare the pan with a drizzle of oil. And remove excess. Add enough of the batter to form a crepe in the pan.
  • Cook for 2-3 minutes over medium / low heat. As they are less flour the pancake will be a little more brittle and the first one generally breaks!
  • Make the crepe until the batter runs out keeping them warm aside.
  • Serve immediately with some caster sugar and a drizzle of lemon juice.
  • Alternatively, serve them as savoury crepes with some ham, grated cheese and a fried egg!
Keyword crepes, Kevin Dundon, pancake

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