Authentic French Crepe Batter

Authentic French Crepe Batter

This is an easy and foolproof recipe that results in authentic tasting crepes. This recipe uses plenty of strong flour and eggs to make professional moist and springy crepes that won't leak any filling.

Ingredients: twenty 25 cm diameter crepes

Bread (strong) flour
4 cups
4 tablespoons
1 teaspoon
800 ml
Melted butter (or margarine)
4 tablespoons


1. Combine the flour, sugar and salt in a bowl.
2. Add 300 ml milk and the eggs and mix well until no longer lumpy.
3. The resulting mixture should be quite thick and sticky.
4. Add the rest of the milk 100 ml at a time, mixing it in thoroughly each time.
5. Melt the butter in a microwave and drizzle it into the mixture while stirring. If you strain the mixture once before adding the butter, it will turn out even better.
6. Cover the batter in cling film and leave it to sit for 30 minutes. I tend to leave it overnight if I can.
7. Grease a frying pan or an electric griddle with a very thin layer of oil and cook the crepes on low-medium heat. When the edges have browned a bit and are coming up from the pan, flip the crepe over and cook it for a further 5 seconds before transferring it to a plate.
8. Chill the crepes well and eat them for dessert!

Story Behind this Recipe

I modified the ingredient amounts of a crepe recipe that I found in a French recipe book.