Recipe Crepe Batter

5 / 5 (7 reviews)
  • Crepe Batter
  • 4Servings
  • Preparation
  • 1 h Sleep
  • Total
  • 373 kCal
    Per serving
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  • Category : Bread and Doughs
  • Sub-category : Doughs and Batters
  • Difficulty : 1
  • See the original French version

Congratulations ! This is the good season to make this recipe!



  • 2 large glasses
  • 1 bowl
  • 1 skillet (or better yet, a crepe pan with raised edges)
  • 1 spatula


  1. The ingredients:
    Step picture
    Mix the flour and water in a bowl, eliminating any lumps. Mix vigorously for 2 to 3 minutes. Add the three eggs, already beaten
    Step picture
    Step picture

  2. Next, gradually add the sugar (optional) if making sweet crepes, then the salt, oil, flavoring (optional) and milk: the batter should be smooth with no lumps.
    Step picture

  3. If possible, let stand for one hour; if unable to, the batter can still be used immediately.

  4. Do a test run by cooking the first crepe in a lightly oiled, hot pan. Pour a ladle of batter into the pan and rotate the handle to create a circle shape with the batter. Turn over the crepe when it is halfway done (= when the edges begin to rise) by flipping it. I think the easiest way is to turn it over with a spatula. If the batter is too thick, add a little liquid.
  5. Cook the other crepes, occasionally regreasing the pan if necessary to prevent them from sticking (keep a small ramekin or bowl with some oil in it nearby for this purpose and add the oil with a small cloth on the end of a fork, etc)
  6. Take a look at crepes in their simplest form, crepes with sugar, here:
    Step picture

Final Thoughts...

  • Crepes are traditionally made to celebrate Candlemas on February 2nd. A little history and ideas for both sweet and savory crepes

    Some pointers:
    * Don't forget to lightly add some oil on the (large anti-adhesive) pan, before pouring the first ladle of batter.
    * One ladle per crepe.
    * My favorite garnishing: squeeze some lemon juice on the hot crepes and then sprinkle some sugar on top. Roll them up.


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About the author

La Cuisine d'Annie

Mother of three, French and living in Paris, in 2003 I decided to create this site to make my everyday cooking easier. My main interest: home-made food with simple, high quality products, local ingredients, and passing down what my mother taught me the best I can.

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