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Blender French Crepe Batter
The secret to perfectly thin, tender French crepes is letting the blender do the heavy lifting. A quick spin guarantees a smooth, lump-free batter that's ready for any sweet or savory filling you can dream up. Resting the mixture in the fridge allows the flour to hydrate, which stops the crepes from tearing in the pan. Keep a batch chilled for lazy weekend brunches or fast weeknight desserts.
Equipment
- Blender
- Skillet
Ingredients
- 1 cup cold water
- 1 cup cold milk
- 4 eggs
- ½ tsp salt
- 1½ cups flour ( scooped and leveled )
- 4 Tb melted butter
Instructions
- 1Pour the cold water, cold milk, eggs, and salt into a blender. Add the flour and melted butter. Secure the lid and blend on high speed for one minute.
- 2Scrape down the sides of the blender jar with a rubber spatula to release any stuck flour, then blend for another two to three seconds.
- 3Cover the batter and chill it in the refrigerator for a minimum of two hours. Resting allows the flour to hydrate and the gluten to relax, which keeps the crepes from tearing in the pan.
- 4Check the consistency of the rested batter. It should resemble light cream and be just thick enough to lightly coat the back of a wooden spoon.
- 5Cook your first crepe to test the thickness. If the batter feels too heavy, whisk in a small splash of water one spoonful at a time until the cooked crepe is about one-sixteenth of an inch thick.
Notes
- Make ahead: You can store the blended batter in an airtight container in the fridge for up to 48 hours before cooking.
- Tip: Always add liquids to the blender first. This prevents the flour from getting stuck at the bottom of the jar.