Crêpe Batter

Name: Crêpe Batter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: France
Ingredients: 250 g of flour; 2 eggs; 500 ml of milk; 1 pinch of salt; 2 tbsp of sugar; 2 tbsp of rum; butter (for cooking)

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This recipe is a classic liquid base for making crêpes. 🥞 Let it rest for 1h to avoid elasticity. Add a little melted butter for flavor.

Total time: 30 min
Prep: 10 min
Cook: 20 min
Rest: 30 min
Difficulty: Easy
Per person: €0.25

By the CookinBreak team

Instructions

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In a bowl, mix the flour, salt, and sugar.

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Add the eggs and mix.

Gradually pour in the milk while whisking until you have a smooth batter.

Add the rum to the batter and mix well.

Let the batter rest for if possible.

Pour a small ladleful of batter into a hot skillet.

Spread the batter in the skillet and cook each side until golden.

Repeat with the rest of the batter.

Serve hot with sugar, jam, or Nutella.

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Goes well with

🎅 Christmas: all recipes

As a starter

Savory Buckwheat Crêpe with Egg, Bacon and Crème Fraîche

25 minEasy

As a main

5.0

Homemade Duchess Potatoes

1 h 05Easy

To drink

5.0

Lavender Lemonade

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Nutrition facts

per serving · estimate

140kcal

Protein5 g17%
Carbs15 g52%
Fat4 g31%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

🧈 Serve the crêpes with a salted butter caramel sauce for the ultimate indulgent experience. 🍯

Freezing : Can you freeze this recipe?

Yes

Freezes very well, up to 2 months in airtight bottles or freezer bags. Thaw slowly in the refrigerator before using.

Storage : How long does it keep?

Keeps 2 to 3 days maximum chilled in an airtight container or covered with plastic wrap pressed on the surface. Stir before using.

Making ahead : Can you make it the day before?

Yes

Ideal the day before to let the batter rest, allowing better hydration of the flour and elasticity. Keep chilled, covered.

Reheating : How do you reheat it?

Cooked crêpes: Reheat 30-60s in the microwave or in a skillet over low heat to keep them soft. In the oven at 150°C (5-7min) if stacked.

Variations

Add a little melted butter to the batter for more flavor.
Replace the rum with vanilla or orange blossom water.
Serve with sugar, jam, or chocolate hazelnut spread.

Mistakes to avoid

Pouring in all the milk at once: add it gradually while whisking to get a smooth batter.
Skipping the rest: let the batter rest at least 30 minutes.
Pouring the batter into a cold skillet: heat the skillet first before adding a small ladleful of batter.

Frequently asked questions

How do you avoid lumps in crêpe batter?

First mix the flour, salt, and sugar, add the eggs, then gradually pour in the milk while whisking until the batter is smooth. Add the rum at the end and mix well.

How long should crêpe batter rest?

Let the batter rest at least 30 minutes if possible. This rest relaxes the batter and gives softer crêpes when cooked. An hour of rest gives a batter that is even less elastic.

How do you cook crêpes in a skillet?

Heat a buttered skillet, pour in a small ladleful of batter, and spread it by tilting the pan. Cook each side until the crêpe is golden, then repeat with the rest of the batter.

What should you fill crêpes with?

Serve them hot with sugar, jam, or chocolate spread. This basic recipe makes 12 crêpes, plenty to vary the fillings to everyone's taste.