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Base recipe: Sweet Crêpe batter

Origin: France


- 120g all purpose flour

- 2 whole eggs

- 220 lukewarm milk (any type)

- optional: 2 drops of rum extract

- pinch of salt

- 1tsp of vanilla paste/extract

- 1tbs of sugar

- 25g melted butter


- melt the butter and set to cool

- mix all dry ingredients in a bowl: flour, salt, sugar

- add egg and mix

- add melted butter and mix

- add the milk slowly and stir at the same time

- add all extracts and flavourings

- heat a pan

- lightly grease with oil or butter

- add a soup spoon of batter

- as you add, rotate the pan in circular motion to spread out the batter evenly

- leave for 1-2 minutes

- then shake the pan gently to feel if it is ready to flip

- it is ready once the crepe glides smoothly on the pan as you shake it

- either flip with the pan or use a spatula to flip

- cook other side for 1-2 minutes

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