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Crepe Batter for 8 people

by Philippe Laurelle

Ingredients for Crepe Batter

  • 2 cups wheat flour
  • 3 whole eggs
  • 2 cups whole milk
  • 1/4 cup unsalted butter (or grapeseed oil)
  • A pinch of salt


-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.

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