Tuesday, February 4, 2014

Crepe Batter / Pate a Crepes

I've always made my crepes with my fool-proof recipe (click here for the recipe), but a couple of weeks ago, I found another recipe that looked interesting. It was in one of those supermarket brochures we receive weekly. What changes from my recipe is that it uses butter instead of oil. And it doesn't have sugar so it was perfect for the Smoked Salmon Crepes (click here for the post) I made!

Crepe Batter / Pate a Crepes
(good for 8-10 persons)


250 grams of flour
500 ml of milk
1 pinch of salt
50 grams butter (melted)


In a bowl, mix the flour, melted butter, and the eggs. Add slowly the milk while whisking until you have a homogeneous mixture. Let the batter rest for a least 1 hour in a cool environment.


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