Crêpe, Waffle & Pancake Flour

Thin batters want a fine, soft flour that mixes without lumps. French T45 is the classic flour for sweet crêpes: it gives a smooth batter and delicate, lacy edges.

For savory Breton galettes, use buckwheat flour; it has a deep, earthy flavor. If you would rather skip the measuring, our crêpe and pancake mixes are ready to go; follow the instructions on the bag.

Rest crêpe batter for at least 30 minutes before cooking, and add a little melted butter to it so the crêpes release cleanly from the pan.