With no sugar in the batter, the crêpes can also be served with savoury fillings. The number of crêpes depends on the diameter of the pan and how thin you make them. Recipe inspired by the versions published by Laura Laurențiu and Rețetele Mihaelei; this formula has not yet been tested in the kitchen.
Crêpes — a simple recipe, thin and tender
Thin, tender crêpes made with milk and butter, good for sweet or savoury fillings.
Prep time: 10 minCook time: Approx. 20 minServings: Approx. 14 crêpes, 24 cm pan
Classic method
Ingredients
- 250 g white flour
- 3 medium eggs, about 150 g without the shells
- 500 ml whole milk
- 100 ml water; an extra 20–50 ml if needed
- 25 g butter, melted and cooled
- 1 g Celtic sea salt
- Optional: vanilla for sweet fillings
- 5 g oil for greasing the pan
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How to make it
- Beat the eggs with the salt. Add the flour and about half the milk, stirring with a whisk until there are no lumps left.
- Stir in the rest of the milk, the water and the melted, cooled butter. The batter should flow easily and coat the pan in a thin layer.
- Leave the batter for 20 minutes. Stir it and, if it has thickened, add a little water at a time.
- Heat a 24 cm non-stick frying pan over a medium-high heat. Grease it very lightly with oil.
- Pour in about 65–75 ml of batter and swirl the pan straight away. Cook for about 45–60 seconds, until the surface turns matt and the edges come away from the pan.
- Flip it with a spatula and cook for another 20–30 seconds. Adjust the heat after the first crêpe, without letting the oil smoke.
- Stack the crêpes on top of each other and cover them. Serve with jam, cheese or chocolate, as you like.
Thermomix adaptation TM6
TM6 adaptation, not yet tested. The appliance makes the batter, and the crêpes are cooked in a frying pan.
Ingredients
- 250 g white flour
- 3 medium eggs, about 150 g without the shells
- 500 ml whole milk
- 100 ml water; an extra 20–50 ml if needed
- 25 g butter, melted and cooled
- 1 g Celtic sea salt
- Optional: vanilla for sweet fillings
- 5 g oil for greasing the pan
How to make it
- Put the milk, eggs, flour, salt, water and the melted, cooled butter into the mixing bowl. Close the lid and insert the measuring cup.
- Mix 20 sec / speed 4, without heating. Scrape the batter down from the sides of the mixing bowl with the spatula, only with the appliance stopped; if needed, mix for another 5–10 sec / speed 4.
- Transfer to a bowl and leave for 20 minutes. Adjust the consistency with a little water if needed.
- Cook in a frying pan following the steps of the classic method.
Estimated nutritional values*
Per serving: 1 crêpe from a batch of 14, without filling
- Energy
- approx. 117 kcal
- Protein
- approx. 4,2 g
- Carbohydrates
- approx. 14,8 g
- Fat
- approx. 4,4 g
Whole milk, 3 medium eggs and 5 g oil for the whole batch. Does not include the filling or the optional vanilla. Approximate yield: 14 crêpes.
Frequently asked questions
How long should crêpe batter rest?
Let the batter rest for 20 minutes, then stir it. If it has thickened, gradually add a little water until it flows easily and coats the pan in a thin layer.
Can I use the crêpes for savoury fillings?
Yes. The batter in this recipe contains no sugar. For savoury fillings, leave out the optional vanilla.
Source: Proposed formula · classic and Thermomix TM6
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