Crepes are a staple of French cuisine, appreciated for their simplicity and sweetness. However, making crepe batter can be tricky, especially if you want to avoid lumps. Fortunately, it’s possible to prepare a smooth, homogenous crepe batter without using a mixer, simply by following a few simple tips.
How to make lump-free crepe batter
You probably have one or more crepe recipes that give you complete satisfaction, but you may have problems with the batter making lumps. We’re all looking for a silky, smooth crepe batter on the first try, without having to put it through a mixer or strainer.
For one reason or another, you may not have any equipment other than a mixing bowl and a whisk. This is the case for students or when you’re on vacation.
Since adopting the following solution, my batter has been perfect without any lumps and without the need for any special equipment.
For the crepe recipe, I love Pierre Hermé’s ultra-soft crêpes. I’d try others, but so far, these are the best. You’ll find more on the blog, which I’ve listed at the end of the article.
You can treat yourself and your family to Candlemas, which is just a few days away.
Table of Contents
How to make lump-free crepe batter without mixer
| NB: Find the complete recipe with detailed ingredient quantities in the recipe- card at the end of the article, which you can also print out. Below are the instructions, which you can also view in images. |
Mix dry ingredients
Start by sifting the flour into a large mixing bowl and adding the sugar, salt and vanilla sugar if your recipe contains any. Mix together. If, like me, you use a vanilla pod, we mix the seeds into the milk.
Preparing the liquid ingredients
In a bowl or measuring jug, whisk together the milk (and water if your recipe contains ), eggs and vanilla seeds to obtain a homogeneous liquid.
Melt the butter in a small saucepan.
Form a well in the middle of the flour, then gradually pour in half the liquid mixture, mixing constantly with a circular motion in the center with the whisk. The flour gradually collapses in the center.
Tap the sides of the bowl to help the flour fall into the middle, always working from the center outwards.
Once all the flour has been perfectly incorporated, you should obtain a smooth, homogeneous, lump-free batter as shown below. 
Then, add the remaining milk and egg mixture and mix well.
Finally, add the warm, but not hot, melted butter and mix until well incorporated. You can flavour your batter to taste.
Your crepe batter is silky smooth and lump-free. If you still get lumps, which you won’t if you follow the step-by-step instructions, give the batter a whirl with a mixer or pass it through a fine mesh strainer.
Cover the bowl and leave to stand for 30 min to 2 hours, depending on your recipe. I usually leave for 1 to 2 hours before cooking.
Once the resting time has elapsed, cook your crepes and serve them with the topping of your choice.
Suggestions for other crepe recipes
Chocolate crepe rolls
Moroccan thousand-hole pancakes
Moroccan flaky pancakes “Msemen”
How to Make Crepe Batter whitout Lumps
INGREDIENTS
- See the recipe for Ultra-fluffy crepes
PREPARATION
Mix dry ingredients
- Start by sifting the flour into a large mixing bowl and adding the sugar, salt and vanilla sugar if your recipe contains any. Mix together. If, like me, you use a vanilla pod, we mix the seeds into the milk.
Preparing the liquid ingredients
- In a bowl or measuring jug, whisk together the milk (and water if your recipe contains ), eggs and vanilla seeds to obtain a homogeneous liquid.
- Melt the butter in a small saucepan.
- Form a well in the middle of the flour, then gradually pour in half the liquid mixture, mixing constantly with a circular motion in the center with the whisk. The flour gradually collapses in the center.
- Tap the sides of the bowl to help the flour fall into the middle, always working from the center outwards.
- Once all the flour has been perfectly incorporated, you should obtain a smooth, homogeneous, lump-free batter as shown below.
- Then, add the remaining milk and egg mixture and mix well.
- Finally, add the warm, but not hot, melted butter and mix until well incorporated. You can flavour your batter to taste.
- Your crepe batter is silky smooth and lump-free. If you still get lumps, which you won't if you follow the step-by-step instructions, give the batter a whirl with a mixer or pass it through a fine mesh strainer.
- Cover the bowl and leave to stand for 30 min to 2 hours, depending on your recipe. I usually leave for 1 to 2 hours before cooking.
- Once the resting time has elapsed, cook your crepes and serve them with the topping of your choice.
Thank you for visiting my blog and for your comments.
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