Clump-free crepe batter, no equipment

Ingredients

• 60 g Unsalted butter (Divided: 30 g for the batter, 30 g for cooking)
• 250 g Low-gluten flour (type 45) (Sift before use)
• 2 c. à soupe Granulated sugar (Optional, for a slight sweetness)
• 1 pincée Salt
• 2 Eggs (At room temperature)
• 100 ml Warm water (Temperature 30‑35 °C, add gradually)
• 500 ml Warm whole milk (Temperature 30‑35 °C, heated in microwave or saucepan)

Instructions

1. Melt the butter

   Cut 30 g of butter into small pieces and melt gently in a small saucepan or in the microwave. Let it cool to room temperature.

   Time: PT5M

2. Sift the flour

   Place the low-gluten flour in a sieve and sift it over the bowl to remove lumps.

   Time: PT2M

3. Add sugar and salt

   Stir in the 2 c. à soupe of sugar and the pinch of salt to the sifted flour, then mix quickly with the wooden spoon.

   Time: PT1M

4. Make a well and crack the eggs

   Form a well in the center of the dry mixture, then crack the two eggs into the well.

   Time: PT2M

5. Incorporate the flour into the eggs

   With a hand whisk, begin beating the eggs while gradually incorporating the flour that falls gently around the well. Continue until you have a thick but homogeneous batter.

   Time: PT5M

6. Add the warm water

   Gradually pour the 100 ml of warm water (30‑35 °C) while whisking. Add water until the batter becomes more fluid but still slightly thick.

   Time: PT3M

7. Incorporate the warm milk

   Add the warm whole milk (500 ml) in a stream, continuing to whisk gently. The batter should become smooth and fluid, without small lumps.

   Time: PT3M

8. Mix in the reserved melted butter

   Stir the 30 g of cooled melted butter into the batter and mix until homogeneous.

   Time: PT2M

9. Rest the batter

   Cover the bowl with a clean kitchen towel and let the batter rest for 1 hour at room temperature. This rest relaxes the gluten and makes the crepes more flexible.

   Time: PT1H

10. Cooking the crepes

    Heat the crepe pan over medium heat, melt a small knob of butter. Pour a ladle of batter, spread quickly. When the edges lift, flip the crepe and cook 10‑20 seconds on the other side. Repeat until the batter is exhausted.

    Time: PT10M

    Temperature: 180°C

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

25 g

Fat

8 g

Fiber

1 g