Crêpe batter

Ingredients

• 400 gplain flour
• 700 mlmilk
• 5whole eggs
• 3 tablespoons (about 45 ml), or 80 gextra-virgin olive oil, or melted butter
• to tastesalt
• as neededextra-virgin olive oil, for greasing the pan

Instructions

1. 1

   Mix flour and milk

   Put the flour in a bowl, add salt and gradually pour in the milk.

2. 2

   Whisk until smooth

   Whisk until the mixture forms a smooth batter.

3. 3

   Add eggs and oil

   Beat the eggs, then add them to the bowl with the oil or melted butter. Mix again.

4. 4

   Check the batter

   The crêpe batter should be smooth and free of lumps.

5. 5

   Rest in the fridge

   Leave the batter to rest in the refrigerator for 1 hour; if short on time, rest it for at least 30 minutes.

6. 6

   Heat the pan

   Brush a small non-stick frying pan with oil and heat it over a high heat. Pour in a small ladleful of batter.

7. 7

   Coat the base

   Tilt and turn the pan quickly in every direction so the batter covers its base.

8. 8

   Cook both sides

   Cook the crêpe for less than 1 minute, then turn it with a spatula and cook the other side for a further 30 seconds.

9. 9

   Grease between crêpes

   Oil the small pan each time you cook a crêpe.

10. 10

    Fill and bake

    Roll up the crêpes after adding your chosen filling, season them, then bake at 170°C for about 25–30 minutes.

What is crêpe batter?

Crêpes are thin pancakes associated with France, while this recipe presents a straightforward Italian-style batter for making them at home. Its basic mixture of flour, milk and eggs can be used for crêpes with either sweet or savoury fillings.

Gradually adding the milk and whisking thoroughly helps create a pourable, even batter. Resting it before cooking gives the flour time to absorb the liquid.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 14g protein, 42g carbs, 11g fat.

The flour supplies most of the carbohydrates, while the eggs and milk contribute protein; the olive oil or butter provides much of the fat. Add vegetables or a salad alongside a crêpe to bring freshness and balance to the meal.

Choosing the fat

Olive oil: The recipe uses extra-virgin olive oil in the batter, which keeps the mixture easy to stir and gives it a savoury note.

Butter: Melted butter is offered as an alternative; use 80 g in place of the 3 tablespoons of oil. The recipe also calls for extra olive oil to grease the pan, whichever fat you choose for the batter.

Getting a lump-free mixture

Milk first: Pour it into the salted flour a little at a time while whisking. Adding it gradually makes it easier to work the dry flour into a smooth mixture.

Eggs next: Beat the eggs before adding them, then mix in the oil or melted butter. Check the batter for lumps before setting it aside to rest.

Resting the batter

Full rest: Chill the batter for 1 hour as directed. This gives the flour time to take up the liquid and makes the mixture easier to handle.

Short on time: The recipe allows a shorter rest of at least 30 minutes. Keep the bowl in the refrigerator during the rest.

Spreading and cooking

Thin layer: Pour in a small ladleful, then tilt and turn the pan at once so the batter runs across the base. Work quickly before it begins to set.

Doneness: The first side takes less than 1 minute, followed by 30 seconds on the other side. The recipe specifies a high heat, so keep an eye on the crêpe as it cooks.

Filling and serving

Fillings: Choose a filling to suit the meal, then roll the crêpes and season them as desired. The batter itself is neutral enough to work with a range of fillings.

Baking: Once filled, bake the crêpes at 170°C for about 25–30 minutes, as the recipe directs. Serve them warm, with a salad or vegetables alongside for a more complete plate.

Recipe notes & tips

• Add the milk gradually while whisking to make the flour easier to incorporate.
• Let the batter rest for the full hour when you have time.
• Use a small ladleful of batter so it can coat the pan in a thin layer.
• Tilt the pan immediately after pouring in the batter.
• Grease the pan again before cooking each crêpe, as directed.
• Keep the cooked crêpes covered while you finish the batch.

Variations

• Sweet filling: Add fruit or a sweet spread after cooking, then roll the crêpes.
• Savoury filling: Use cooked vegetables or cheese as a filling before rolling and baking.
• Butter batter: Swap the 3 tablespoons of olive oil in the batter for 80 g of melted butter.
• Herb option: Add finely chopped herbs to a savoury filling for extra flavour.
• Simple serving: Fold the cooked crêpes and serve them without the final baking step.

Common mistakes to avoid

• Adding milk all at once: Pour it in gradually while whisking to help prevent lumps.
• Skipping the rest: Chill the batter for at least 30 minutes so the flour has time to absorb liquid.
• Using too much batter: A large ladleful can make a thick crêpe; use a small one and tilt the pan promptly.
• Waiting to tilt: The batter can set before it spreads; turn the pan as soon as you pour.
• Forgetting to grease the pan: Brush it with oil before each crêpe, as the method directs.
• Overcooking: The first side needs less than a minute and the second about 30 seconds, so watch the pan closely.

How to store

Keep unused batter covered in the refrigerator and use it within 1–2 days. Cooked, unfilled crêpes can be stacked, covered and chilled; reheat them briefly in a pan or fill and bake them as directed. Filled and baked crêpes are best reheated until hot throughout.

Frequently asked questions