Basic Crepe Batter

By junerodgers

Pâte à Crèpes… Thin, light, and luscious!

This recipe is home base for all your fantastic crepe creations! Simple to make, and wonderful to eat

Ingredients

• 2 cups Flour
• 2 1/2 cups Whole Milk
• 4 Eggs
• 2 tbsp. Butter (melted)
• Pinch of Salt
• 1/2 Vanilla Stalk or Few Drops Vanilla Extract (optional)
• Vegetable Oil (for pan)

Details

Servings 15

Preparation

Step 1

How to Prepare Batter:

1. Sift flour and mix with salt in a bowl.
2. Make a well and pour in eggs. Stir well.
3. Slowly pour in milk while stirring. Keep stirring batter until small bubbles form on the surface.
4. Stir in Butter.
Voilà!

NB The batter does not need to stand before using it. However, if you do let it stand, you will most likely want to add 1 tbsp. of water before cooking with it. General rule of thumb: if it seems thicker than cream, add a little more water, and/or a little more milk.

How to Prepare Crepes:

1. Pour a little vegetable oil on a folded paper towel, and wipe the pan evenly. Keep paper towel at hand while preparing crepes, in case you want to give it another wipe.
2. Pour in 2 - 3 tbsp. of batter and quickly move pan around, so that batter spreads evenly, covering the whole surface with a thin layer.
3. Let cook for about 1 minute. Then, flip with a metal spatula, and cook other side for about 30 seconds.

Repeat these steps until you are out of batter, stacking cooked crepes on a plate. Yum!

Serving Ideas:

Traditionally, a crepe is lightly topped, and then folded into quarters. Meaning, fold in half, and then fold in half again.

If you prefer, you can also top your crepe and then roll it up like a tortilla.

Of course, when you are using thicker fillings, you will probably just want to fold the crepe in half once.

Basic French crepe recipes are usually lined with the following: granulated sugar and melted butter (one of my favorites!), sugar and sprinkled lemon juice, jam or jelly, Nutella.