Foolproof crepe

My easy and quick crepe recipe. With this foolproof crepe batter recipe, no matter your cooking skill level, you're going to enjoy it.

RECIPE

Jason Adams

2/9/20242 min read

My easy and quick crepe recipe. With this fail-safe crepe batter recipe, no matter your cooking skill level, you're going to enjoy it, and not just for Candlemas, but all year round.

They are light, fluffy, fragrant, nicely browned, and not too sweet, so if you want to go all out on the filling, you can.

Below, I share my tips for success. I try to butter my pan every 3 crepes on average (with melted butter and a small square of paper towel handy), and I keep them covered under a sheet of aluminum foil before serving, so they stay warm and moist, and the edges don't dry out. I also offer a great recipe for light and crispy waffles, egg-free and lactose-free crepes, Nutella rolled crepes, or a slightly richer but truly excellent version of crepes for Candlemas. If you're curious about Suzette crepes or Tiramisu crepes, try them out and let me know in the comments which ones you prefer.

Ingredient list:

  • 250 g of all-purpose wheat flour (T55)

  • 4 fresh eggs

  • 450 ml of slightly warm milk

  • 2 tbsp of amber rum or orange blossom water, or 1/2 glass of light beer

  • 1 tbsp of vanilla extract or 1 packet of vanilla sugar

  • 2 tbsp of sugar

  • 1 pinch of salt

  • 50 g of melted butter

Recipe steps:

  1. Melt the butter in the microwave and slightly warm the milk so it's just lukewarm (this prevents lumps).

  2. Mix the sifted flour, sugar, and salt in a large bowl. You can replace 50 g of flour with cornstarch for a lighter texture.

  3. Add the eggs, melted butter, then gradually the milk, beating well with a whisk to avoid forming lumps.

  4. Add the beer or rum, or the orange blossom water, vanilla and let it rest for 30 minutes before starting to cook.

  5. Heat a knob of butter in the pan and pour in a ladle of batter.

  6. Cook your crepes on each side until they are nicely golden.

  7. As you go, stack them on a plate covering with aluminum foil to keep them warm and moist. You should get between 15 and 20 crepes with a 20 cm diameter pan.