Crepe Batter
Submitted by peeweeruss
Classic French crepe batter blended smooth with flour, eggs, milk, and melted butter. Rests one hour, makes thin lacy crepes. Freezes beautifully for make-ahead meals.
YIELD
4 servingsPREP
25 minCOOK
10 minREADY
35 minMaster this one batter and you’ve unlocked a hundred meals.
Flour, eggs, milk, water, melted butter, and a pinch of salt get blitzed in a blender for five seconds flat, then rest for an hour so the gluten relaxes and the crepes cook up thin and tender.
Swirl the batter in a hot buttered pan, flip once, and you’ve got golden, lacy crepes ready for anything from Nutella and strawberries to ham and cheese.
They stack, wrap, refrigerate for three days, and freeze for weeks.
Kitchen Tips
- Let the batter rest the full hour; skipping this step makes crepes tough and rubbery
- The pan should be hot but not smoking; if the butter sizzles wildly, pull it off the heat for a moment
- Pour the batter with one hand while tilting and swirling the pan with the other for the thinnest, most even crepes
- Stack cooked crepes between sheets of wax paper so they don’t stick together
Ingredients
Directions
In a blender or food processor blend flour, ½ cup plus 2 tablespoons water, milk, eggs, butter, and salt for 5 seconds.
Turn the motor off and scrape sides down, with a rubber spatula.
Transfer the batter into a bowl and let it stand, covered, for 1 hour.
The batter may be made up to one day in advance.
Heat a 7 to 8-inch crepe or non-stick skillet over moderate heat until it is hot but not smoking and remove from heat.
Brush the pan as necessary with butter.
Stir the batter, half fill a ¼ cup measure with it, and pour the batter into the pan.
Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl.
Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the crepe until the under side is browned lightly.
Turn the crepe, brown the other side lightly and transfer to a plate.
Crepes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen.
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