

Discover Chef Philippe Laruelle's delicious crepe batter recipe.
For 8 persons
Difficulty : easy
Price : low
Preparation : 30 min
For 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.
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:
A route with prestigious references:
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.