Everyone has their own crêpe batter recipe, here's mine, which is neutral and gives great results.
Resting the batter for at least 2 hours is key: it lets the flour absorb the liquid and proteins relax, giving you thinner, more supple crêpes. The beurre meunière (light brown colour) brings a nutty flavour that regular melted butter won't. You can also try lentil or Soissons bean flour for more depth.
1 In a small saucepan, melt the butter until it's a light brown colour, meunière style, then strain it through a fine sieve into a small bowl.
2 Take a large mixing bowl, pour in the flour, make a small well in the centre, add the salt, then incorporate the beaten eggs, stir with a whisk, then gradually add your milk and finally the meunière butter.
3 Cover with a clean kitchen towel and let rest for at least 2 hours. Leaving it overnight would be even better.
4 Just before serving, whisk again. Some pastry chefs add a stiffly beaten egg white at this point.
5 That's it, all you have to do now is cook your crêpes in a hot pan, lightly oiled or a non-stick one. * You can also make them successfully with Soissons bean flour, lentil flour or light peas flour from Planèze, or cornflour. You'll just need to add a good spoonful of cornstarch to your batter.
Here's my crêpe batter recipe for those who are lactose intolerant.
In a mixing bowl, pour 500 g of all-purpose flour (type 55) or 500 g of cornstarch or 250 g of potato starch and 250 g of cornstarch mixed together, then add 3 whole eggs, stir, add a few grams of fine salt, then pour in 1/2 litre of cold soy milk. All that's left to do is add a good tablespoon of fruity rapeseed oil, let it rest for 2 hours and make some great crêpes.
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