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–+ servings
easy, lump-free pancake batter

Basic French Crepe Batter Recipe

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To make crepes a success, you need an easy-to-make, lump-free batter. You'll succeed every time. For Candlemas, treat your family to super-light and fluffy crepes.
SERVING:12
PREPARATION10 minutes
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Course: Breakfast, Snack
Cuisine: French
Keyword: crêpes paul Bocuse, pancake batter
Author: Rachida

INGREDIENTS 

  • 250 g (8.8 oz) all-purpose flour
  • 3 eggs
  • 1/2 liter (17 fl oz) milk
  • A pinch of salt
  • 1 tablespoon sugar 1 teaspoon for savory crepes
  • 50 g (1.8 oz) butter or 1 1/2 tablespoons oil
  • 1 packet vanilla sugar
  • 1/2 teaspoon vanilla powder or zest of lemon, orange, etc.
  • 100 ml (3.4 fl oz) water (optional) my little touch for very light and thin crepes.

PREPARATION

Preparing crepes batter

  • Place the flour in a mixing bowl, make a well in the center, and break the eggs into it. Add the salt, vanilla sugar, and either the powdered vanilla or the zest. Pour in a bit of milk.
  • Whisk well and continue gradually adding the rest of the milk while stirring from the center outward. The batter should be very smooth.
  • You can blend the batter with an immersion blender if you still have lumps. If using butter, melt and add hot after mixing well. Add it a little at a time.
  • Leave the batter to rest for an hour. It will thicken slightly; thin it out with water for very light crepes.
  • Lightly grease your pan with a paper towel coated with a little oil, or use softened butter to grease the pan.
  • Pour a small ladle of batter into the pan and swirl to cover the entire bottom. Flip the crepe over to the other side as soon as it loosens and the edges are golden brown.
  • Cook the crepe on one side and flip it over. Lightly brown the other side and remove.
  • Place on a plate and stack the crepes on top of each other as you cook them. They'll stay warm and soft.

Precautions to take for fluffy, successful crepes

  • Reserve the pan exclusively for crepes. Do not cook anything else on it.
  • Use a silicone spatula to flip the crepes, to avoid scratching the pan with a metal blade. A damaged pan will cause your pancakes to stick.
  • Don't cook your crepes over high heat as they should remain soft. Watch the edges closely to ensure they stay flexible and don't become brittle.
  • Stack them one on top of the other to keep them soft and moist, or fill and fold them as you go. Your children will enjoy filling them.
  • Place them on a plate and continue cooking your crepes. Spread with Nutella and sprinkle with a few caramelized chopped almonds.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!