Delicious Crepe Batter Recipe by Philippe Etchebest!
This recipe for crepe batter by Philippe Etchebest offers a light and airy texture, perfect for delightful breakfasts and snacks. With simple ingredients and easy steps, you’ll be enjoying delicious crepes in no time!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: French
Ingredients
Scale
- 250 g of flour
- 4 eggs
- 500 ml of milk
- 20 g of melted butter
- 1 pinch of salt
- 1 teaspoon of sugar
- A crepe pan
- A bowl
- A spatula
- A whisk
Instructions
- Sift the flour: In a large bowl, start by sifting 250 g of flour to avoid lumps. This aerates the flour and results in a more homogeneous batter.
- Add sugar and salt: Incorporate 1 teaspoon of sugar and a pinch of salt into the sifted flour. Mix well to distribute these elements evenly.
- Make a well: Create a well in the center of the flour mixture. This step is crucial for integrating the eggs without creating lumps.
- Incorporate the eggs: Add the 4 eggs one by one into the well and begin to gently mix using a whisk. Make sure to fully incorporate each egg before adding the next.
- Pour in the milk: Gradually pour in 500 ml of milk while continuing to mix. This ensures a smooth batter without lumps. Feel free to use a whisk for optimal mixing.
- Add melted butter: Incorporate the 20 g of melted butter into the batter. Mix until you achieve a homogeneous consistency without visible butter chunks.
- Let it rest: Cover the bowl with a clean cloth or plastic wrap and let the batter rest for at least 30 minutes at room temperature. This allows the flour to hydrate well and the batter to relax.
- Heat the pan: While the batter rests, heat your crepe pan over medium heat. Ensure it is hot before pouring in the batter.
- Cook the crepes: Once the pan is hot, pour a ladle of batter into the center. Tilt the pan to spread the batter evenly. Cook until the edges start to lift, then flip the crepe using a spatula.
- Serve: Repeat the process until all the batter is used up. Serve the crepes warm, garnished as desired!
Nutrition
- Serving Size: 1 crepe
- Calories: 150
- Sugar: 2 g
- Sodium: 150 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 in your batter, it's essential to sift the flour beforehand and incorporate the liquids gradually. Use a quality non-stick pan for even cooking and easy flipping of the crepes.