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Salty Crêpe Batter
Use this salty crêpe batter recipe for your savory crêpes preparations.
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Total Time
1
hour
hr
Course
All Seasons, Appetizer, Autumn, Cooking Techniques, Dinner, French Classics, Holiday and Special Occassions, Kid Friendly, Lunch, Public, Spring, Summer, Uzès, Vegetarian, Winter
Servings
6
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.
Links:
Stuffed Crêpes with Mushroom Cream Sauce
French Cooking Classes in Paris & Provence
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