Crêpe Batter
1h 5minFrenchEasy
The thin French pancake batter — flour whisked smooth with eggs and milk, finished with melted butter and rested so the gluten relaxes. The rest is non-negotiable: skipping it gives you tough, rubbery crêpes instead of paper-thin, lacy ones. Use sweet (with caster sugar) or savoury (without).
180
Calories
7g
Protein
7g
Fat
22g
Carbs
4 servings
- 125 g all purpose flour
- 2 large eggs
- 300 ml milk
- 30 g butter
- 1 tbsp sugar(optional)
- 0.3 tsp salt
Allergens:Gluten, Dairy, Eggs