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

Ingredient Substitutions

• Instead of Unsalted butter: Margarine
• Instead of Low-gluten flour (type 45): All-purpose flour
• Instead of Granulated sugar: Cane sugar
• Instead of Eggs: Organic chicken eggs
• Instead of Warm water: Filtered water
• Instead of Warm whole milk: Semi-skimmed milk, Almond milk (for lactose-free version)

Equipment Needed

• Large bowl
• Sieve or fine strainer
• Wooden spoon
• Hand whisk
• Crepe pan or small non-stick skillet
• Spatula (palette)
• Clean kitchen towel
• Microwave or small saucepan (optional)
• Measuring glass (optional)

Critical Steps — Do Not Skip

• Melt the butter without burning it
• Sift the flour to avoid lumps
• Add the liquids (water then milk) warm gradually
• Let the batter rest 1 hour
• Quick cooking over medium heat to prevent the crepe from drying

Chef Tips from the Video

• Always use low-gluten flour (type 45) for a light texture.
• Letting the batter rest is crucial: the gluten relaxes and air bubbles stabilize.
• Warm whole milk gives more flavor and suppleness than semi-skimmed milk.

Troubleshooting

Storage

Refrigerator: The batter can be kept 24 h in the refrigerator, covered with plastic wrap.

Freezer: Freezing crepe batter is not recommended.

Room temperature: Do not leave the batter at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the batter the day before and let it rest in the refrigerator; bring it back to room temperature before cooking.
• Melted butter can be prepared ahead of time and stored in a small airtight container.