Thin, elastic crepes made with duck eggs. Duck eggs are bigger and richer than chicken eggs, which makes these crepes wonderfully sturdy and moist - perfect for both sweet and savory fillings. A truly universal recipe!
Thin Crepes with Duck Eggs
Thin, elastic crepes made with duck eggs - sturdy, moist and universal, perfect for sweet or savory fillings.
Ingredients
Method
- Whisk the eggs with the sugar, salt and vanillin until smooth.
- Pour in the milk and mix. Add the flour and whisk thoroughly until lump-free.
- Stir in the oil last. The batter should be like thin cream.
- Fry the crepes on both sides until golden. Grease the pan only before the first one.
- Fill as you like - sweet or savory. Enjoy!
Notes
The pinch of vanillin neutralizes the duck-egg aroma. Resting the batter 15-20 minutes makes the crepes more elastic.
Why duck eggs?
- Duck eggs are noticeably larger with bigger yolks - the batter turns out elastic, and the crepes don't tear when flipped or rolled.
- They have a slightly stronger aroma; a pinch of vanillin removes it completely (for savory crepes use a pinch of nutmeg or herbs instead).
- Duck eggs should always be cooked through - crepes cook fully, making them an ideal way to use them.
Tips
- The oil in the batter means you only grease the pan once, before the first crepe.
- Let the batter rest 15-20 minutes - the flour hydrates and the crepes get even more elastic.
- Fill with anything: custard (my choice that day), farmer cheese, ham and cheese, or smoked salmon.
FAQ
Where do I find duck eggs, and what can replace them?
Look for duck eggs at farmers' markets. If you can't find them, use 6-7 chicken eggs instead of 5 duck eggs - slightly less elastic, still delicious.
Why do my crepes tear?
Usually not enough flour, or the batter didn't rest. Add a spoonful or two of flour and let the batter stand 15 minutes.
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