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by Philippe Laurelle
Ingredients for Crepe Batter
-Put the flour in a large bowl and create a well in the center. Add the salt. Pour the eggs into the well and whisk.
-Gradually add the milk until the batter is smooth (strain if necessary).
-Leave the batter to rest in the fridge for at least 1 hour, or overnight.
-Heat up your pan over low-medium heat with some oil or butter. Use a ladle to pour some of the batter into the pan to create a thin layer over the whole pan. Let it cook for 30-40 seconds, then flip. Repeat until you have used up all the batter.
More about the Chef
In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developed an hotel, a gourmet restaurant and a cooking school as well.
In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.