Recipes, Entrées, Main courses, Desserts

Crepe batter

Crepe batter

Discover Chef Philippe Laruelle's delicious crepe batter recipe.

For 8 persons

Difficulty : easy

Price : low

Preparation : 30 min

IngrEdients

For the crepe batter

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

Ustensils

Preparation of the crepe batter

Prepare the day before or a few hours in advance

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 through kitchen Chinese strainer if necessary).

Leave the batter to rest in the fridge.

Preparation and cooking

At the last minute

Before cooking, add the melted butter or grapeseed oil to the batter.

Cook the crepes using a ladle and a crepe spatula.

Tip: for fluffy and crispy crepes, use a steel crepes pan!

A recipe by:

Philippe LARUELLE
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A route with prestigious references:

  1. 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.
  2. Elected ‘Maître Cuisinier de France’ at the age of 29 and today member of the executive board of this association.
  3. Finalist at the MOF 2004 (Meilleur Ouvrier de France)
  4. Active involvement in international culinary associations such as ‘Le Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
  5. 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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