Basic Crepe Batter


 This recipe serves


  • 1½ cups whole milk Milk, fluid, 3.25% milkfat
  • 1 cup flour Wheat flour, white, all-purpose, enriched, unbleached
  • pinch salt
  • 1 large eggs Egg, whole, raw, fresh
  • 1 large egg yolks Egg, yolk, raw, fresh
  • 1 tbsp melted butter or oil Butter, without salt


Step 1

Sift flour with salt into a bowl, make a well in the centre and add egg yolk and egg. Pour in the milk slowly, stirring constantly and, when half is added, stir in the melted butter or oil. Beat until smooth. Add the remaining milk, cover and let stand at room temperature for 30 minutes before using. The batter should be the consistency of light cream-- if it is too thick add a little more milk. To cook crepes, wipe out the pan and set it over a moderate heat. When very hot add a few drops of oil. Pour 2-3 tablespoons of batter into the pan and immediately roll it around clockwise to coat the pan evenly. (2-3 tbsp. works for a 6 inch pan) Cook until the bottom of the crepe is golden brown. Run a thin spatula under the edges to loosen, then raise it slightly with your fingers and slip the knife underneath. Turn the crepe over and cook for 10 seconds or until brown on the other side. ( I use the silicone spatulas for loosening and flipping)


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