8 tips to make crepes like a French chef

1. Good products
2. A lump-free batter
3. Think different
- Salty: add avocado, tomato slices, goat cheese, cucumbers, mushrooms, eggs, etc…
- Sweet: you can add orange or lemon peel to the batter, or orange blossom water, some vanilla extract or cinnamon. Once cooked, you can complete your crepes with banana and chocolate, fresh fruits, or anything you like.
4. Other liquids than milk
A lot of French people have a tendency to replace half the milk by... beer! It makes the batter lighter and fluffier. You can also replace it with cider, and get thinner crepes.
If you think your batter is too thick, don’t add milk or you will make it stickier. Au contraire, pour some water (or beer) to keep the batter fluid. To make sure your crepes preparation is perfect, dip a spoon in it, then draw a line on it with your finger. You should see a clear mark.
5. Relaxing the batter
Because it has been under a lot of stress, you should really allow your batter to rest. From 30 minutes to 1 hour at room temperature, this step will help the gluten to relax, and makes sure your crepes will have a better shape after cooking. This will also help to get moist crepes.
If you are in a hurry, use warm to hot milk while preparing the batter.
Comments
Dani
Thank you. This article was very informative!
Joel
Gracias
Monicahus
This is so easy to make and they came out really really good...