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Kouign, thick Breton crêpes

Kouign, thick Breton yeasted pancakes

Desserts

The kouign, a thick Breton crêpe: made with a batter of wheat flour, milk, eggs, vanilla, and rum or brandy, rested for two hours before being cooked in a…

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Recipe from Brunodesacacias, Haltopub, JackPotte and 10 other contributors, adapted by Recette de cuisine · · updated on

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The kouign amann is a traditional Breton pastry, very sweet and crispy. This recipe will allow you to prepare this iconic cake at home.

Ingredients and directions

  • Prep time15 min
  • Cook time30 min
  • Resting2 hr
  • Total2 hr 45 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodfrying pan
  • Estimated cost$2.99 $0.75 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian

Ingredients

4 people
  • $0.80
  • $0.11
  • $0.09
  • $0.29
  • $1.20
  • $0.50

Prices from US supermarkets for 3 of 6 ingredients; Belgian prices for the rest.

Directions

  1. In a large mixing bowl, combine the flour, sugar, and vanilla sugar using a large spoon. ≈ 4 min
  2. Dissolve the yeast in the warm milk and pour it into the mixing bowl. ≈ 4 min
  3. Add the eggs, salt, and then the rum or lambic, and mix until you have a smooth batter. ≈ 4 min
  4. Let it rest for 2 hours in a warm place.
  5. Cook them like pancakes, but thicker, in a buttered frying pan or a griddle, flipping them when the bottom is golden brown.
  6. Serve hot, with butter and sugar. ≈ 2 min

The bill

Kouign, thick Breton yeasted pancakes

  • 500 g of wheat flour$0.80
  • 150 g of sugar$0.11
  • 2 packets of vanilla sugar$0.09
  • 1 tablespoon of rum or lambic$0.29
  • 3 eggs$1.20
  • 1/2 liter of milk$0.50

Total$2.99

that's $0.75 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 500 g of wheat flour
  • 150 g of sugar
  • 2 packets of vanilla sugar
  • 1 tablespoon of rum or lambic
  • 3 eggs
  • A pinch of coarse salt
  • 1 piece of baker’s yeast for 500g of flour
  • 1/2 liter of milk

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