Bases & pastes

Homemade crêpe batter

The generous version — more butter, more eggs. Rich, golden crêpes. Two versions in the notes; this is the fuller one.

Prep time

80 min

Servings

Difficulty

easy

Calories

195 kcal

Nutrition facts

For 15 servings

1
Melt the butter and let it cool slightly.
2
Beat the eggs in a large bowl. Add the flour and sugar, mix.
3
Stir in the oil and melted butter.
4
Gradually add 50cl of milk, whisking to avoid lumps.
5
Rest for 1 hour (mandatory for this recipe).
6
Add the remaining 25cl of milk if the batter is too thick. Cook over medium heat in a lightly buttered crêpe pan.

Note: the original recipe combines oil + butter, which is generous. Keep only the butter to lighten.