Salty Crêpe Batter

Salty Crêpe Batter

Use this salty crêpe batter recipe for your savory crêpes preparations.
Servings 6
Total Time 1 hr

Ingredients

  • 150 Grams(5 oz) All-purpose Flour
  • 2 Eggs
  • 300 Grams(10 oz) Whole Milk
  • 30 Grams(1 oz) Butter
  • 1 pinch Salt

Instructions

  • Cook the butter until it gets a hazelnut color. Cool it down by dipping the bottom of the saucepan in a cold water bath. Reserve at room temperature.
  • Beat the eggs in a large bowl, add flour and add milk slowly while whisking to avoid lumps. Add salt the brown butter.
  • Reserve in the fridge 45 minutes before using.
  • If too thick add 100 ml (1/2 cup) of cold water.

Notes

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