WHY REST THE CREPE BATTER?
Resting allows the starch in the flour to develop and provide the crepe’s consistency. This also gives the batter time to lose its air bubbles, which makes the crepes smoother after cooking.
HOW CAN YOU AVOID LUMPS?
The lumps are small clumps of flour. If you pour in the flour all at once, an impermeable layer forms around the clusters in contact with the liquid. To avoid these lumps you need to separate the flour grains by sifting, or incorporate the flour very gradually.
ORGANISATION
1 day before | Prepare the batter, cook the crepes, and set them aside in the refrigerator.
OR 1 hour before | Prepare the batter and set aside to rest in the refrigerator.
MAKES 450 G
(FOR 8 × 20 CM DIAMETER CREPES)
75 g egg (about 1½ eggs)
250 g milk
125 g plain flour
pinch of salt
10 g oil
1 Whisk the egg and incorporate the milk.
2 Add the flour and salt to one side of a large, round-bottomed bowl. Pour in half the egg mixture on the other side. Using a whisk, mix the flour into the egg mixture, little by little, until the batter is smooth. Whisk in the remaining egg mixture. Cover the bowl with plastic wrap and leave to rest in the refrigerator for at least 1 hour.
3 Lightly oil a crepe pan using paper towel. Place over a medium–high heat, pour in a ladleful of crepe mixture, tilt the pan to spread the batter evenly over the base of the pan, and cook for 1–2 minutes.
4 Loosen the edges with a spatula, then slide the spatula under the middle and flip the crepe. Cook for another minute or so, then slide out onto a plate. Repeat until the batter is used up. Allow the crepes to cool, cover with plastic wrap and set aside in the refrigerator.