Print Recipe PÂTE À CRÊPES [Crêpe Batter]
Dessert crêpes, called crêpes sucrées, and entrée crêpes, crêpes salées, have slightly different proportions, but their batters are blended and cooked in the same way. The following recipe is made with an electric blender, because it is so quick. If you do not have one, gradually blend the eggs into the flour, beat in the liquid by spoonfuls, then the butter, and strain the batter to get rid of any possible lumps. Crêpe batter should be made at least 2 hours before it is to be used; this allows the flour particles to expand in the liquid and insures a tender, light, thin crêpe.