Philippe Etchebest’s Delicious Crepe Batter Recipe
Experience the magic of perfect crepes with this delightful recipe from Philippe Etchebest. Each bite offers a dance of flavors, combining the sweetness of vanilla with the richness of eggs.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: French
Ingredients
Scale
- 250 g of flour
- 4 eggs
- 50 cl of milk
- 50 g of melted butter
- 1 tablespoon of sugar
- 1 pinch of salt
- 1 tablespoon of vanilla extract (optional)
Instructions
- Mix the dry ingredients: In a bowl, sift 250 g of flour, 1 tablespoon of sugar, and 1 pinch of salt.
- Add the eggs: Make a well in the center of the flour mixture and crack in 4 eggs one by one. Start whisking gently to incorporate the flour.
- Incorporate the milk: Gradually pour in 50 cl of milk while continuing to whisk to avoid lumps. You should achieve a smooth and homogeneous batter.
- Add the butter: Incorporate 50 g of melted butter into your mixture.
- Add the vanilla: If desired, add 1 tablespoon of vanilla extract to flavor the batter. Mix well.
- Let the batter rest: Cover the bowl with a clean cloth and let it rest at room temperature for 1 hour.
- Heat the pan: Heat a lightly oiled non-stick pan over medium heat.
- Cook the crepes: Pour a ladle of batter into the hot pan and tilt the pan to spread the batter evenly. Cook each crepe for about 1 minute on each side until golden.
Nutrition
- Serving Size: 1 crepe
- Calories: 150
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg
Keywords: To avoid lumps, ensure to sift the flour and incorporate the milk gradually. A non-stick pan is essential for even cooking, and do not overload the pan with batter.