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Recipe by
Crepe batter is a very versatile and simple basic recipe to prepare. Crepes are thin pancakes that can be filled with many sweet or savory ingredients. This recipe allows you to prepare the perfect batter for your crepes in just a few steps.
Portion: the weight of the ingredients divided by 12 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: In a bowl, place the flour in a well and crack the eggs into the center, add three or four tablespoons of milk and mix to combine everything
Step 2 of 7: Thin the mixture by slowly pouring in the remaining milk until you obtain a rather fluid batter
Step 3 of 7: Add the butter, melted in a bain-marie and then almost cooled
Step 4 of 7: Salt and work again for a few minutes with a small whisk and let the batter rest for at least an hour
Step 5 of 7: When it is time to cook the crepes, lightly grease the bottom of a small pan with oil or butter, let it heat up, pour in two tablespoons of batter, move the pan so the mixture spreads over the whole bottom, and cook on both sides
Step 6 of 7: And so on
Step 7 of 7: For sweet crepes, replace the salt with sugar
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In summary: Not suitable for vegans · Contains lactose · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving40 g · 1 of 12 | Per 100 g |
|---|---|---|
| Energy | 273 kJ65 kcal | 683 kJ163 kcal |
| Fat | 3.01 g | 7.52 g |
| of which saturated fatty acids | 1.51 g | 3.78 g |
| Carbohydrates | 7.14 g | 17.84 g |
| of which sugars | 1.28 g | 3.21 g |
| Fibre | 0.18 g | 0.46 g |
| Protein | 2.76 g | 6.89 g |
| Salt | 0.04 g | 0.11 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
