Delicious The Next Day Too! Easy Smooth Crepe Batter

Delicious The Next Day Too! Easy Smooth Crepe Batter

I hate dried out, tough crepes! So I experiemented repeatedly with the recipe. This batter spreads nicely so that the crepes turn out very thin, smooth and moist.

Ingredients: 8 approximately 20 cm diameter crepes

Cake flour (sifted)
70 g
1 large
Granulated sugar
15 g (1 heaping tablespoon) - see Hints
a pinch
Milk (heated to about body temperature)
180 ml
Butter (softened)
20 g


1. Beat the egg in a bowl, add the sugar and salt and mix in. Don't beat any air into the mixture.
2. Add the flour and mix it in. Before it's completely incorporated, add 1/3 of the milk and mix. Add the rest of the milk and mix again. Add the butter little by little as you mix the milk in.
3. Pass the batter through a sieve, cover with plastic and rest in the refrigerator for at least an hour.
4. Mix up the batter. Heat oil in a frying pan, and wipe out the excess oil. Spread the batter around the bottom of the frying pan rapidly while tilting it, and cook the crepe over high-medium heat.
5. When the edge has browned, put the frying pan on a moistened kitchen towel and let the crepe continue cooking with the residual heat. This prevents it from burning.
6. When the outside of the crepe starts to brown, flip it over using a palette knife and your hands.
7. Stack up the cooked crepes on an inverted bowl. Keep cooking the crepes.
8. When the last crepe is cooked, put it on a plate, and let it cool before wrapping in plastic and storing.
9. Refer to Recipe ID: 1046752 "Smooth, Crispy, Fluffy Mille Crêpes" to make a "mille-feuille" or multi-layered crepe. Double the amount of batter in this recipe.

Story Behind this Recipe

I didn't want to make crepes that taste good when they're freshly made but turn inedible the next day. So my aim was to create a recipe that only used everyday ingredients, that was easy to make, and resulted in crepes that taste great even after a day.