I use different batters for different uses depending on the nature of the dish. Here are two that I use most frequently.
Crêpe Batter #1
This is a very light batter you can make quickly and easily. You can add or even decrease the ingredients (such as the number of eggs) depending on what you are making. This yields about 4.
2 tablespoons flour
1 tablespoons water
1 tablespoon milk
a pinch of salt.
Whisk the ingredients together and allow it to sit for at least 30 minutes.
Crêpe Batter #2
This batter has a bit more heft to it, good for making stacked crêpes or rolled with a filling.This recipe yields: 8-10 although I have managed to yield 12 using an 8-inch pan.
1 cup flour
1 1/2 cups milk
1 teaspoon salt
1 tablespoon of melted butter + more for making the crêpes
- Whisk the ingredients together paying attention to removing any lumps from the flour. Set aside and chill for about 30 minutes.
- To make the crêpes, heat a non-stick 8 inch pan and brush it with melted butter. I use butter for this recipe because it adds flavor to the dish. Using safflower or olive oil are fine substitutes.
- Add a small ladle (barely ¼ cup) of batter to the pan and swirl it so that the bottom is completely, but thinly coated. After it begins to brown and curl lightly at the edges, use a spatula to flip the crêpe. Cook very briefly and with a quick motion, lift the pan from the heat and overturn the crêpe onto a paper towel.
- Repeat until you have used up all the batter and you have 8-10 crêpes.