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by Philippe Laurelle
Ingredients for Crepe Batter
Put the flour in a bowl and create a well in the centre. 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.
Before cooking, add the melted butter or oil to the pan.
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.