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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Sharing this step-by-step recipe by Narda Lepes for preparing Crepe Batter. Let me know how it turns out! Enjoy making your crepes!
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Sift the flour and salt into a bowl, then add the eggs.
Pour in half of the milk and mix until you achieve a smooth batter.
Add the remaining milk and the brown butter (manteca noisette).
Let the batter rest for 2 hours before using.
Want to keep this recipe for later? We can email it to you!
Ensure the batter is smooth and lump-free by mixing thoroughly.
Resting the batter allows the flour to fully hydrate and improves the texture of the crepes.
Use brown butter for a nutty flavor that enhances the crepes.
Why should the batter rest for 2 hours?
Resting the batter allows the flour to hydrate fully and helps eliminate air bubbles, resulting in smoother crepes.
Can I use salted butter instead of brown butter?
Brown butter adds a nutty flavor, but you can use salted butter if brown butter is unavailable. Adjust the salt in the recipe accordingly.
Can I make the batter ahead of time?
Yes, you can prepare the batter up to a day in advance and store it in the refrigerator. Stir it well before using.
What type of milk works best for this recipe?
Whole milk is ideal for a rich and creamy batter, but you can use low-fat milk if preferred.
Can I use gluten-free flour for this recipe?
Yes, you can substitute all-purpose flour with a gluten-free flour blend for a gluten-free version of the crepes.
