Philippe Etchebest’s Delicious Crepe Batter Recipe
Experience the magic of making the perfect crepe batter with Philippe Etchebest’s recipe. This delightful batter creates light and flavorful crepes that are perfect for any filling.
- 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 your 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. You should obtain 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: 200 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg
Keywords: To avoid lumps, make sure to sift the flour and incorporate the milk gradually. A non-stick pan is essential for cooking the crepes evenly without sticking.