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Crepe Batter

Philippe Etchebest's Crepe Batter creates thin, tender crepes that serve as the perfect canvas for both sweet and savory fillings, bringing families together around the kitchen.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: French
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Crepe Batter
  • 250 g all-purpose flour
  • 4 large eggs
  • 500 ml milk Can substitute with dairy alternatives such as almond or oat milk.
  • 1/4 cup water
  • 2 tablespoons melted butter Can use oil as an alternative.
  • 1 tablespoon sugar Optional, for sweetness.
  • 1/2 teaspoon salt

Method
 

Preparation
  1. In a large mixing bowl, combine the all-purpose flour and salt.
  2. Create a well in the center and crack in the eggs. Pour the milk and water gradually, whisking until the batter is smooth and free of lumps.
  3. Once your batter is smooth, mix in the melted butter and optional sugar.
  4. Allow the crepe batter to rest for about 30 minutes at room temperature.
Cooking
  1. Heat a non-stick skillet or crepe pan over medium heat and lightly grease it.
  2. Pour about 1/4 cup of the batter into the center of the hot pan and tilt to spread evenly.
  3. Cook for 1-2 minutes until the edges lift and the bottom is golden. Flip and cook another minute or two.
  4. Repeat with the remaining batter, stacking the cooked crepes on a plate.

Notes

Ensure the batter is smooth and lump-free. Don't skip the resting time to improve texture. For dairy-free options, use almond or oat milk.