This basic crepe batter recipe will work for both sweet and savory crepes but if you want to make just sweet crepes you can add a bit of sugar and vanilla for more flavor. The basic ingredients and quantities are as follows:
· 1-1/2 cups flour
· 1-1/2 cups milk
· 2 large eggs
· 2 tablespoons butter
· Salt to taste
Making the crepe batter will require a different technique based on the tools you use. The traditional way is to mix by hand, using a whisk. Start by beating the eggs, then add a bit of flour and milk at a time until you incorporate all the ingredients. When adding the flour is best to sift it as it will help avoiding clumps but you can also add the flour with a tablespoon and spread it all over the batter rather than dropping it all in one place. If you use a blender or food processor you would put all the ingredients together and mix until you achieve a smooth consistency for the batter.
The best consistency is achieved when the batter poured from a ladle 8 to 10 inches above the batter bowl forms a continuous stream and doesn’t splash when falling. This recipe will create a thicker batter best suited for use with a spreader on an electric crepe maker. If you want a thinner batter you can add up to 1/2 cup of milk
You can cook the crepes right away or you can refrigerate the batter for a couple of hours to leave the flour absorb all the liquid. After refrigeration you will end up with a thicker batter and you will have to check the consistency again before cooking.
Bon apetit!
