Crêpe Batter (Pâte à Crêpes)
The classic French batter for crêpes. A professional pastry recipe, calculated per 1 litre of milk.
Ingredients
Type a number or fraction (for example 0.5, 2 or 1/2) and the amounts recalculate.
- 450 gflour (type 55)
- 10 gfine salt
- 50 gsugaroptional
- 6whole eggs
- 1 lmilk
- 100 gbeurre noisette (browned butter)
- 500 mlbeeroptional, to lighten the batter
Instructions
- Sift the flour and form a fontaine; add the salt, the sugar and the whole eggs.
- Mix while incorporating the milk little by little until the pâte is homogeneous; do not overwork it.
- Pass through the chinois to remove any lumps.
- Add the beurre noisette.
- Cover and let the pâte rest for 20 to 30 minutes before making the crêpes.
Notes and variations
- Professional base recipe (per 1 litre of milk); use the serving scaler to reduce the amount.
- The beer is optional and serves to lighten the pâte.
Source: Técnica clásica de pastelería francesa
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