Why This Recipe Stands Out
Star chef Philippe Etchebest’s crêpe batter requires no resting time, delivering light, tender crêpes in minutes. Perfect for spontaneous cravings, it works for both sweet and savory fillings.
Key Advantages:
⚡ Instant use – No waiting, mix and cook immediately
🍳 Pro-level texture – Thin, airy, and never rubbery
🌈 Endlessly versatile – Adapts to any topping or filling
Ingredients (Makes 10–12 Crêpes)
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 250g (2 cups) |
| Eggs | 4 large |
| Milk | 500ml (2 cups) |
| Melted butter | 50g (3.5 tbsp) |
| Sugar (optional) | 20g (1.5 tbsp) |
| Salt | 1 pinch |
| Vanilla extract (for sweet crêpes) | 1 tsp |
Step-by-Step Instructions
1. Make the Batter (5 Minutes)
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Sift flour into a bowl with salt (and sugar if making sweet crêpes).
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Whisk in eggs one at a time until smooth.
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Gradually add milk while whisking to prevent lumps.
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Stir in melted butter for richness.
Pro Tip: Blend with an immersion mixer if lumps remain.
2. Cook Perfect Crêpes
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Heat a nonstick pan over medium heat; lightly grease with butter.
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Pour ¼ cup batter, swirling immediately to coat the pan thinly.
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Cook 1–2 minutes until edges lift, then flip for 30 seconds.
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Stack on a plate covered with a towel to keep warm.
Chef’s Secrets for Success
🔹 Butter is key – Ensures crisp edges and prevents sticking.
🔹 Thin batter = delicate crêpes – Adjust with a splash more milk if needed.
🔹 No rest needed – Unlike traditional recipes, this batter works instantly.
