Basic Crepe Batter – Tips and Tricks to Get the Perfect Crepe Batter Every Time

May 5, 2012 by  
Filed under Desserts, How To

Crepe

Crepe (Photo credit: David Ascher)

As a child I was always barely waiting for my mother to make crepes and eat them filled with home made sour cherry preserves! Back then is when I learned how easy it actually is to make the crepe batter whether you are mixing it by hand or using a food processor or blender. Just follow a few basic guidelines and you’ll always have perfect crepe batter!

Making the crepe batter requires a different technique based on the tools you have at hand to make it. If you have a blender or food processor you can just put all the ingredients together and mix until you get a smooth consistency. If you mix it by hand using a whisk start by beating the eggs then add a bit of flour and milk at a time. Sifting the flour will also help avoiding the flour to clump up but if you don’t have access to a sifter just add the flour one tablespoon at a time and try to spread it all over the batter surface rather than dumping it all in one place. Doing it this way is a bit more tedious but it will ensure that your final batter will be smooth and free of flour clumps.

Consistency wise, I prefer having the batter a bit thicker when using a spreader tool on a heavy cast iron crepe pan or an electric crepe maker, or runny if I use a light pan and spread the batter by tilting the pan. The best consistency is achieved when you poor the batter from a ladle 8 to 10 inches above the batter into the rest of the batter and it forms a continuous stream which does not splash when falling in the rest of the batter. Also you have to keep in mind that if you are refrigerating the batter for a couple hours to leave the flour absorb all the liquid, you will end up with a thicker batter. To compensate for this I usually check the consistency before cooking the crepes and add more milk to achieve the desired consistency.

The basic ingredients and quantities for the basic crepe batter are as follows:

  • 1-1/2 cups flour
  • 1-1/2 cups milk
  • 2 large eggs
  • 2 tablespoons butter
  • Salt to taste

This will create a thicker batter best suited for use with a spreader. Add about 1/2 cup of milk for a thinner batter that will easily spread by tilting the crepe pan.

This batter 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!

Bon apetit!

Do you love crepes? So does the author who blogs about them and electric crepe maker machines at http://electric-crepe-maker.com.

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