Description
Experience the magic of perfect crepes with Philippe Etchebest’s delightful batter recipe. This easy-to-follow guide will have you creating light and flavorful crepes in no time!
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. This helps avoid lumps and aerates the flour. (Duration: 2 minutes)
- Add the eggs: Make a well in the center of your flour mixture and crack in 4 eggs one by one. Start whisking gently to incorporate the flour. (Duration: 3 minutes)
- Incorporate the milk: Gradually pour in 50 cl of milk while continuing to whisk. This helps prevent lumps from forming. You should achieve a smooth and homogeneous batter. (Duration: 3 minutes)
- Add the butter: Incorporate 50 g of melted butter into your mixture. This will add richness and flexibility to your crepes. (Duration: 2 minutes)
- Add the vanilla: If desired, add 1 tablespoon of vanilla extract to flavor the batter. Mix well. (Duration: 1 minute)
- Let the batter rest: Cover the bowl with a clean cloth and let it rest at room temperature for 1 hour. This allows the flour to hydrate properly. (Duration: 1 hour)
- Heat the pan: Heat a lightly oiled non-stick pan over medium heat. Proper heat is essential for achieving golden crepes. (Duration: 5 minutes)
- 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. (Duration: 2 minutes per crepe)
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 120
- Sugar: 1 g
- Sodium: 50 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: To avoid lumps, make sure to sift the flour and incorporate the milk gradually. A non-stick pan is essential for cooking your crepes evenly without sticking. Don't skip the resting time of one hour; it's crucial for light and fluffy crepes.