Basic Crêpe Batter

crepes

 

I had a very successful crêpe experience and wanted to share the recipe and tips.  This is one of those recipes high in technique so it’s extra critical to follow the directions to the letter.  Whether you like them sweet or savory, there’s a crêpe for you!  Enjoy!

INGREDIENTS:    (Makes about 7-10 crêpes depending upon batter usage, so you can double this if you like).

  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1 cup flour
  • 1/4 tsp. salt
  • 2 T. melted butter
  • (To make it richer, omit the water and use 1 cup of milk instead.  This is what I did.)
  • (To make it sweeter, add 2 T. sugar and 1/2 tsp. vanilla.  I did this also.)
  • (To make it more savory, add 1 T. chopped fresh herbs.)

DIRECTIONS:

  1. Blend batter ingredients in a blender until combined.
  2. Let batter stand 30 mins. at room temperature, or cover and chill up to 48 hours.  (I left mine to refrigerate one day).   This gives the flour time to absorb the liquid and the bubbles time to subside.
  3. Heat a nonstick skillet or crêpe pan over medium heat.  Brush lightly with melted butter or vegetable oil.  Make sure you brush just a little butter on and you only need to do it every few crêpes, as needed.  With less butter/oil, the crêpe browns better!
  4. Ladle batter (about 1/4 cup for an 8″ skillet) in center of pan.
  5. Working quickly, tilt the skillet, and swirl the batter around to coat the entire bottom.  It should be very thin!
  6. Cook until the edges pull away from the pan, the top loses its sheen, and the bottom is lightly browned, 45 sec to 3 min. depending on your skillet size and heat level. Use a thin heatproof spatula to loosen the crêpe from the pan and lift an edge.
  7. Grasp the raised edge with your fingers and flip the crêpe over in one quick, fluid motion. You can also use the spatula.  Cook until the second side is lightly browned, 15 sec to 1 minute more.
  8. Slide the crêpe onto a plate.  Repeat steps 3 to 5 with the remaining batter, buttering the skillet only as needed and stacking the finished crêpes.
  9. Hint: the first crêpe is usually garbage because your skillet is getting to the proper temperature, so don’t give up!
  10. Eat plain or fill with toppings – sweet, fruity, or savory, roll up and enjoy!
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