Foolproof crêpe batter
Thin, tender crêpes, a lump-free batter in 5 minutes, and the right move for flipping them.
snackcandlemasvegetarian
- Prep10 min
- Cook30 min
- Rest1 hr
- DifficultyEasy
- Budget€
The crêpe batter I’ve been making for years, for Candlemas (crêpe day in France) or for any old Wednesday afternoon.
Ingredients
Makes 15 crêpes
Method
- Tip the flour, sugar and salt into a mixing bowl and make a well in the middle.
- Crack the eggs into the well and start whisking, working from the center out towards the edges.
- Pour in the milk a little at a time, whisking constantly, so the batter stays smooth and lump-free.
- Stir in the melted butter and the flavoring, then let the batter rest for 1 hour at room temperature.
- Heat a lightly buttered pan. Pour in a small ladle of batter and tilt the pan to spread it thinly.
- When the edges lift and turn golden (about 1 minute), flip the crêpe with a spatula and cook for another 30 seconds.
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