This batter is too thick to be crepe batter. I had to add more liquid. It should be thin enough that you can swirl your pan quickly to cover the bottom before it begins to set. I also added a bit of sugar and a little vanilla because we prefer it that way. Once you get it thin enough, this makes really good batter. We lived in France for three years, and traditionally, they like it with cinnamon and sugar and melted butter, or filled with Nutella, or filled with bananas. We prefer it filled with a mixture of cream cheese, powdered sugar, and vanilla and topped with homemade mixed berry topping. My youngest likes it with the filling and drizzled with chocolate syrup. To the person who said they could not see mixing the flower and eggs, you are right. The best way to mix this batter is to put all the ingredients into the blender, pulse until everything is nicely mixed, and then let the batter rest in the fridge for 1/2 hour to 1 hour, to allow excess air from mixing to escape.
Overall, the taste is really good if you get the batter thinner. I would use this recipe again, with my modifications.
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This batter is too thick to be crepe batter. I had to add more liquid. It should be thin...