Dessert · Vegetarian
Crêpe batter
25 min4 servingsVery easy
Flour, eggs, milk, a pinch of salt and a whisk: five minutes of batter, and twelve to fifteen crêpes. Resting makes the crêpes softer but it is not compulsory. The first crêpe is always ugly, that is normal.
Equipment needed
- Mixing bowl
- Whisk
- Crêpe pan
- Ladle
Allergens
GlutenEggsMilk
Nutrition facts
| per serving | per 100 g | |
|---|---|---|
| Energy | 337 kcal | 145 kcal |
| Protein | 15.7 g | 6.8 g |
| Carbs | 52.4 g | 22.5 g |
| of which sugars | 7 g | 3 g |
| Fat | 6.7 g | 2.9 g |
| of which saturates |
Before you start: 2 basics, 4 min read
Method
- 1
In a bowl, the flour and the salt. Make a well and break the eggs into it.
- 2
Whisk in the centre, bringing the flour in little by little, then pour in the milk in a thin stream without stopping whisking, until the batter is smooth like a thin cream. Add the sugar for sweet crêpes, and the melted butter if you use it.
- 3
Let it rest thirty minutes if you have time.
- 4