in Dessert Recipes, France

crepe batter

updated

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Ingredients for 4 servings:

  • 6 eggs
  • 150 g flour
  • 100 g cornstarch
  • 2 tbsp sugar
  • 1 pinch of salt
  • 50 ml milk
  • 200 ml cream
  • 1 tbsp rum, for children without rum

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Basic recipe

I always put all the ingredients together in my food processor and mix vigorously for about 5 minutes on speed 3. Then let the batter rest for another half hour. Give it another quick stir before baking. This makes a great batter that’s perfect for baking on a proper crêpe plate. The cream in the batter means no fat is needed for baking. If you like, you can fill the crêpes with sweet toppings or with ham or cheese. I also like to use the batter for Christmas desserts, but I add half a grated gingerbread or some speculaas spice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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