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Pâte à Crêpes/Crêpe Batter
Recipe type: Batter
Cuisine: French
Serves: 30 Crepes
Makes about 30 crepes.
  • 2¼ cups (250 gr.) flour
  • 1 tbsp. oil
  • 3 cups (7.5 dl.) milk
  • 4 eggs
  • 8 tbsp. (112 gr.) butter
  • ¼ cup clarified butter or oil for frying
  1. Sift the flour in a bowl, add the salt, the oil and mix with part of the milk until very smooth.
  2. Add the eggs, beating all the time with a wire whisk.
  3. Add the melted butter and the rest of the milk.
  4. Keep at room temperature for 1 to 2 hours or up to 24 hours in the refrigerator.
  5. The crêpes are tastier if the butter is melted until it colors.
  6. Some sugar can be added to the batter, but too much sugar with make the crepes stick to the pan during the cooking.
  7. If the batter is lumpy, strain it.
  8. The more butter used, the longer the cooked crepe can be preserved.
  9. Oil the crêpe pan or use clarified butter.
  10. Cook about 2 tablespoons batter in high heat until brown.
  11. Flip the crêpe to the other side.
  12. Brown the other side.
  13. Pile the crêpes on a plate.
  14. Layer them with wax paper if they are to be kept a few days in the refrigerator or frozen.