Crepes: Our Recipes for Unforgettable Snacks

The key is to pour the liquid (milk, water) very gradually into the center of the flour while whisking vigorously. If you have stubborn lumps, don’t hesitate to use an immersion blender or pass the batter through a chinois (fine-mesh sieve) before resting.

The resting time (30 minutes to 2 hours) allows the gluten to relax and the starch to expand. This makes your crepes much more pliable and prevents them from being elastic. For a version without resting, use lukewarm milk, which speeds up the hydration of the flour.

For a lighter texture, you can replace 25% of the milk with beer or sparkling water . For a crispier finish, make sure your pan is very hot and well-greased with a little butter or neutral oil before each batch.

Yes, it’s even ideal! The dough keeps perfectly for 24 hours in the refrigerator in an airtight container. Just remember to stir it well before baking, as the flour tends to settle at the bottom of the bowl while it rests.

Pancakes are cooked over high heat . The pan needs to be very hot (around 200°C/390°F) so the batter sets instantly. Cooking them too slowly over low heat will make your pancakes dry and brittle instead of soft and fluffy.