Crepe batter

Preparation info
  • Yield: Approximately


    crepes, roughly 9 inches in diameter , each crepe weighing approximately 1⅙ ounces
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Each Name of ingredient Baker’s percentages


  • In a large stainless steel bowl, whisk milk, eggs, and butter until combined.
  • Add sugar and whisk again.
  • Add flour and salt, sifted, mixing just until the batter is smooth.
  • Add vanilla and whisk to incorporate.
  • Rest batter, covered, for 2 hours in the refrigerator.
  • Whisk again briefly before using.
  • Using a nonstic