Description
This is a super easy crepe batter recipe that every home cook should have up their sleeve. Crepes are versatile and can be served both sweet and savory for breakfast, lunch, dinner and dessert. They are perfect for dressing up leftovers.
Ingredients
Basic Crepe Batter
1/2 cup flour
1 T whole wheat flour (optional)
1/2 cup milk (or another liquid)
pinch of salt
2 eggs
Crepe Batter Made with Sourdough Starter
1 cup sourdough starter
2 eggs
1 pinch salt
1–2 T milk/flour to thicken or thin as needed.
Instructions
Whisk or blend all ingredients together until the batter is free of lumps.
Heat pan on medium high. Pour about 1/3 of batter in the pan at a time. Immediately rotate pan to spread the batter into a circular shape. Flip after about 2 minutes and cook for 1-2 minutes on the other side. Transfer to a rack to cool.
Notes
You can substitute all or some of the flour with whole grain, buckwheat, rye flour, etc.
The milk can be replaced with any liquid that makes sense for your dish. Chicken stock/beef broth/ vegetable broth are good substitutions for savory crepes. Coconut, almond or soy milk work well for both sweet and savory crepes.
For sweet crepes, you could add sugar, vanilla extract or almond extract. I don’t add sugar to mine because I think they are plenty sweet once you fill them with lemon curd, dust with powdered sugar or drizzle with honey, but that’s just personal preference.