Crepe batter

By Philippe Laruelle


For 8 people

Crepe batter

  • 250g wheat flour

  • 3 whole eggs
  • 500 ml whole milk
  • 50 g unsalted butter (or grapeseed oil)
  • A pinch of salt


Put the flour in a bowl and create a well in the centre. Add the salt. Pour the eggs into the well and whisk. Gradually add the milk until the batter is smooth (strain if necessary).

Leave the batter to rest in the fridge. 

Before cooking, add the melted butter or oil to the pan.



Philippe Laruelle

A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
cooking Chef.
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
de France’.

In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.

In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.

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