Bertrand, a crêpe maker: “Forget all other recipes and try my professional crêpe batter, guaranteed lump-free.”
Bertrand has flipped thousands of crêpes. From his food truck, this seasoned crêpe maker and caterer has been delighting young and old alike for ten years with his sweet and savory crêpes. Weddings, birthdays, corporate events…
This recipe doesn't require any hard-to-find ingredients or expensive equipment: Bertrand makes his crêpe batter in a bowl, using a whisk, flour, eggs, and whole milk. For the quantities, he uses 500g of type 45 wheat flour, 7 medium eggs, 1 liter of whole milk, 100g of melted salted butter, 100g of granulated sugar, and 5cl of amber rum. These proportions will allow him to make about fifteen sweet crêpes. But of course, the recipe can also be adapted for savory crêpes: simply omit the sugar and rum. Now all that remains is to transform these few ingredients into a perfectly smooth batter. This is where the crêpe maker's expertise comes into play. Because even though the list is short, Bertrand doesn't mix everything haphazardly. Order of ingredients, whisking, resting time… Every step counts to obtain golden, lump-free crêpes.
To begin, Bertrand lightly beats the eggs in a bowl. He adds the milk, then gradually incorporates the flour, stirring well. To avoid lumps, he advises running the whisk along the sides of the bowl, where the flour tends to accumulate. Our professional crêpe maker then melts the butter in the microwave for 45 seconds. After pouring the melted butter into his batter, he adds the sugar and rum and mixes thoroughly. The final secret lies in the batter's resting time. It's out of the question to heat the crêpe pan immediately. The professional recommends letting the batter rest for at least two hours before cooking.
After ten years of perfecting his batter batch by batch, Bertrand shows that a good crêpe isn't about a complicated recipe, but about a few simple, well-executed techniques. Now it's your turn to flip them!
