Pâte â Crêpes (Crêpe Batter)

May 09, 2023May 9, 20230 2

Pâte â Crêpes recipe for your morning breakfast

by The Chefin Breakfast/Brunch

Prep

5 min

Cook

20 min

Ready In

25 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

120

Sugar

Fat

Pâte â Crêpes is a French classic that has been enjoyed for many years. It is a thin batter made of flour, milk, and eggs that is versatile and can be made sweet or savory. It is typically served for breakfast with sweet toppings like Nutella, strawberries, and whipped cream, or savory toppings like ham and cheese. The batter is easy to make and can be stored in the fridge for a few days for easy breakfast prep. Pâte â Crêpes is perfect for a small breakfast gathering or a large brunch crowd.

Instructions

1.	In a large mixing bowl, whisk together water, milk, and eggs until blended.
2.	Add salt and flour, and whisk until batter is smooth.
3.	Add melted butter and whisk until combined.
4.	Heat a non-stick pan over medium-high heat and let it get hot.
5.	Once the pan is hot, ladle 1/4 cup of batter into the pan.
6.	Tilt the pan in a circular motion to coat the bottom of the pan fully.
7.	Cook the crepe for about 1-2 minutes or until it turns golden brown.
8.	Using a spatula, flip the crepe and cook the other side for about 30 seconds or until golden brown.
9.	Remove the crepe from the pan and set it aside.
10.	Repeat with remaining batter, cooking each crepe until golden brown.

PROS

Pâte â Crêpes is a versatile batter that can be made sweet or savory.

It is easy to make and can be made in large quantities for a crowd.

CONS

Pâte â Crêpes can be tricky to get the perfect consistency.

It can be time-consuming to cook each crepe individually.

HEALTH & BENEFITS

Pâte â Crêpes is a low-calorie option for breakfast that is also rich in protein from the eggs.
It can be made healthier by using whole wheat flour and reducing the amount of butter used.

	1 cup water ( cold )
	1 cup milk ( cold )
	4 eggs
	1/2 teaspoon salt
	1 1/2 cups flour ( scooped and leveled )
	4 tablespoons butter ( melted )