Quick and easy french crepe batter recipe - you'll love this sweet snack!
Ok sometimes you get tired of pancakes? Why don't you bake those delicious crepes that French excel at? A really simple recipe, that you can stuff with sugar, jam, honey or chocolate spread. Don't say thanks ;-)
Ingredients
15
Estimated cost: 1.61Euros€ (0.11€/serving)
Materials
- big bowl
- crepe pan or non-stick pan
- whisk
Preparation
Preparation10 min
Waiting time1 hour
Cook time30 min
In a bowl, mix together the flour and the salt. Then add the eggs and mix.
Then, add the vanilla extract and the oil. If the batter is too hard to mix, you can pour a little bit of milk.
Then, gradually add the milk, mixing everytime. Once you poured all the milk, cover and leave to rest for one hour.
Heat a large pan, and apply a little bit of oil with a paper towel. Pour a ladle of batter, turn your pan so the batter is spread everywhere, then let it cook for 1 minute. Then turn it over, and cook for 1 minute as well. Then take it out of the heat.
Keep doing that until there is no batter. Your crepes are ready ! Bon appétit !
FAQ ❓
How to avoid lumps in crepe batter?
To avoid lumps, it is recommended to:
- Sift the flour before incorporating it.
- Add the liquids gradually while whisking continuously.
- Use a mixer or blender if lumps persist.
- Let the batter rest to allow the ingredients to hydrate well.
- Sift the flour before incorporating it.
- Add the liquids gradually while whisking continuously.
- Use a mixer or blender if lumps persist.
- Let the batter rest to allow the ingredients to hydrate well.
Why should crepe batter rest?
It is recommended to let the batter rest for at least 30 minutes. This allows the flour to absorb the liquid, resulting in fluffier and more even crepes. If you're in a hurry, you can use lukewarm water instead of milk to reduce the resting time.
How long can you keep crepe batter?
You can store your crepe batter in the refrigerator for a few days. Remember to cover it tightly to prevent it from drying out.
How to flavor your crepe batter without a vanilla bean?
If you don't have a vanilla bean, use liquid flavoring. You can also replace the vanilla with rum, Armagnac, or orange blossom to vary the flavors.
How to make light, gluten-free crepes?
For ultra-light crepes, replace the flour with cornstarch. It's also a perfect alternative for people with gluten intolerance.
How to get very thin crepes?
If you want crepes as thin as cigarette paper, add a small ladle of water to your mixture before cooking.
Why add oil to crepe batter?
The oil in crepe batter plays several essential roles. It makes crepes fluffier by preventing the batter from drying out too quickly during cooking. It also helps prevent the crepes from sticking to the pan, making them easier to flip. The oil can be replaced with melted butter for a richer flavor, but oil provides a lighter texture.
Why add milk to crepe batter?
Milk is an essential ingredient in crepe batter because it helps achieve a smooth, even texture. It hydrates the flour, gives the batter flexibility, and promotes even cooking. For even lighter crepes, you can replace some of the milk with water or beer.
Which flour should you choose for a light crepe batter?
Regular wheat flour like cake flour is ideal for thin, light crepes. For more rustic crepes, you can use buckwheat flour (for savory crepes) or mix wheat flour with corn or rice flour for a gluten-free version.
Why add beer to crepe batter?
Beer offers two main benefits:
- It lightens the batter thanks to its carbon dioxide bubbles.
- It adds a slight malty flavor, ideal for more flavorful crepes.
- Don't worry, the alcohol evaporates during cooking, so there's no risk for children.
- It lightens the batter thanks to its carbon dioxide bubbles.
- It adds a slight malty flavor, ideal for more flavorful crepes.
- Don't worry, the alcohol evaporates during cooking, so there's no risk for children.
How do I know if my crepe batter is too runny or too thick?
- If the batter is too thick: it will form too dense a layer on the pan, resulting in thick, difficult-to-spread crepes. Simply add a little milk or water to thin it out.
- If the batter is too runny: it won't cover the pan well, and the crepes will be too thin and brittle. In this case, add a little flour to thicken it.
A good crepe batter should have the consistency of a creamy consistency.
- If the batter is too runny: it won't cover the pan well, and the crepes will be too thin and brittle. In this case, add a little flour to thicken it.
A good crepe batter should have the consistency of a creamy consistency.
Can you make crepe batter without eggs?
Yes, it is possible to make crepe batter without eggs. To do this, simply add a little more milk or an alternative such as almond milk, soy milk, or oat milk. You can also use applesauce or cornstarch to compensate for the lack of eggs.
How to make crepes without them sticking to the pan?
- Use a very hot pan: Heat the pan over medium heat before pouring the batter.
- Grease the pan well: Use a brush or a paper towel lightly soaked in oil.
- Use a non-stick pan: A good crepe pan makes cooking easier without sticking.
- Don't flip too early: Wait until the edges start to loosen before flipping the crepe.
- Grease the pan well: Use a brush or a paper towel lightly soaked in oil.
- Use a non-stick pan: A good crepe pan makes cooking easier without sticking.
- Don't flip too early: Wait until the edges start to loosen before flipping the crepe.
Can you prepare crepe batter the day before?
Yes, crepe batter can be prepared the day before and stored in the refrigerator. You'll just need to mix it again before using it, as the flour can settle to the bottom of the container.
What is Chef Cyril Lignac's recipe for foolproof crepe batter?
Chef Cyril Lignac's recipe features a simple but effective trick: replacing part of the milk with water. Inspired by his mother, he explains that this technique produces a lighter batter, ideal for crêpes that are both fluffy and easy to digest.
The chef's secret: he removes about 20% of the milk and replaces it with water. This trick improves the texture and fluidity of the batter, while giving it an incomparable lightness.
The chef's secret: he removes about 20% of the milk and replaces it with water. This trick improves the texture and fluidity of the batter, while giving it an incomparable lightness.
Why is this variation interesting?
- It lightens the batter while maintaining its fluffiness.
- It produces more digestible crêpes.
- It facilitates cooking by giving a smooth and even texture.
- It produces more digestible crêpes.
- It facilitates cooking by giving a smooth and even texture.
Nutrition
for 1 serving / for 100 g
Calories: 157Kcal
- Carbo: 24.1g
- Total fat: 3.5g
- Saturated fat: 0.9g
- Proteins: 6.4g
- Fibers: 1.2g
- Sugar: 2.5g
- ProPoints: 4
- SmartPoints: 5
Nutritional information for 1 serving (79g)
Cookware
burner
Attributes
Suitable for freezing
Keep refrigerated
PetitChef_Official Questions
Can this recipe be eggless as i am vegetarien and i do not est eggs either.
Hi !
If you want to make eggless crepes try this :
Put 8 oz flour in a bowl. Add 2 cups milk gradually while mixing. Then add 1 Tbsp vanilla sugar.
Heat a large pan, and apply a little bit of oil with a paper towel. Pour a ladle of batter, turn your pan so the batter is spread everywhere, then let it cook for 1 minute. Then turn it over, and cook for 1 minute as well. Then take it out of the heat.
And that's all ;-)
Photos of members who cooked this recipe
Comments
Rate this recipe:
4.5/5, 2 votes 1 comment
Frank
Very good, but the author should mention that this recipe is for "sweet crepes" which are to be filled with sweet stuffings or sweet liquids poured over them, or both. There are other uses for crepes other than desserts as you know. When using protein as the stuffing, usually a non-sweet crepe is made..
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