Hi, everyone, today we’re going to learn how to make Crêpe Batter using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.
How to Make Crêpe Batter
This crêpe batter recipe has become my favorite! Simple, versatile, and delicious, it’s perfect for sweet or savory dishes. A great way to impress at breakfast. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.
Recipe Ingredients:
- 2 eggs (about 2 oz / 57g each)
- 2 cups all-purpose flour (8.8 oz / 250g)
- 2 cups milk (16.9 fl oz / 500ml)
- 1/2 cup white sugar (3.5 oz / 100g)
- 25 grams unsalted butter (0.88 oz)
- 1 pinch of salt
- Extra butter for greasing
Instructions:
First, gather all the ingredients. Melt the butter in the microwave or over very low heat in a small frying pan. In the microwave, 30 seconds is usually enough. Check every 10 seconds to prevent overheating and splattering.
Then, in a bowl, combine the sugar, melted butter, eggs, and salt. Whisk with a hand whisk (or mixer) until the mixture is smooth and uniform.
Next, gradually add the flour and milk while continuously mixing. Avoid adding them all at once to prevent lumps from forming. The batter should be smooth and fluid, with a consistency almost as thin as beaten eggs.
After that, let the batter rest in the refrigerator for about an hour before cooking. If preferred, it can be left in the refrigerator overnight.
Afterward, for a frying pan with a diameter of 16-17 cm (6.3-6.7 inches) at its deepest part, use 1/4 cup of batter. Avoid adding too much better, as the goal is to make very thin crêpes. Heat the pan over medium-low heat. High temperatures will cause the crêpe to cook too quickly, making it difficult to spread evenly. A simple aluminum frying pan is ideal since it heats up and cools down quickly, making it easier to distribute the batter evenly.
Then, grease the pan with a thin layer of butter. If the pan has a good non-stick coating, greasing every three or four crêpes is sufficient. Remove the pan from the heat and wait about 10 seconds for it to cool slightly. Hold the pan with one hand and the batter with the other (opposite for left-handed people). Tilt the pan and pour the batter into the center. It will spread toward the edges.
Quickly make a circular motion (one or two times) to distribute the batter evenly. Place the pan back on the heat. Once the crêpe starts to loosen or the edges become golden brown (about 1 minute and a half), loosen it with your hand or a flexible, long spatula. Flip it using your hands or the spatula.
Finally, cook until the bottom side has lightly browned bubbles (approximately 2 minutes). Check if the crêpe is thin enough. If not, slightly reduce the amount of batter for the next one.
Finishing up, this recipe yields about 20 thin crêpes.
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