Crêpe batter has to rest because as the flour takes up the liquid the batter thickens and the gluten relaxes. A crêpe made from unrested batter is both thick and rubbery. The first one usually fails, and it serves to gauge the heat of the pan.
Ingredients
For the dough
For cooking
Method
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Whisk the batter
Whisk the eggs, milk, sugar and salt, sift in the flour and mix until no lumps remain.
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Add the fat
Stir in the melted butter.
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Rest
Cover and leave for 30 minutes. This step decides how thin the crêpes are.
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Prepare the pan
Heat a non-stick pan over a medium heat and wipe a thin film of butter over it with kitchen paper.
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Pour
Pour a ladle of batter into the pan and swirl it to spread.
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Cook
Turn it when the edges lift and cook the other side for 30 seconds.
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Stack
Stack the cooked ones on a plate; they keep each other soft with their own steam.
Tips
- The first crêpe usually fails and that is normal. Use it to set the pan temperature.
- If the batter is thick, add a little milk; crêpe batter should be the consistency of liquid.
- Do not butter the pan every time; a thin film lasts several crêpes.
Nutrition
Values are per serving and approximate.