6 Tips for Mixing Crepe Batter

Mixing crepe batter to the perfect consistency is one of the more difficult aspects of French-style baking, but it can be fun to face these types of culinary challenges head-on.

French-style crepes are adaptable, enjoyable creations. You can make them sweet by adding Nutella, honey, fruit, whipped cream … or you can make them savory by filling them with meat, cheese and veggies.

Mixing crepe batter is the key to a successful result. Take a look at our six tips below to help you overcome common beginner French baking pitfalls.

1. Sift the Flour into the Mix Slowly

One of the dreaded outcomes of any would-be French chef is lumps in the crepe batter. This isn’t necessarily due to improper mixing techniques — it’s typically a result of lumpy flour that wasn’t sifted properly!

Don’t put the flour into the milk all at once. Sift it in slowly while mixing to ensure complete integration.

2. Wait for Hot Butter to Cool

Another top cause of lumpy batter is a temperature discrepancy between the melted butter and the rest of the ingredients. When adding melted butter to the mix, let it sit and cool for a few minutes so it’s in between the hot stage and the coagulated stage before adding.

3. Use an Electric Whisk

Mixing crepe batter by hand might be tradition, but it’s hard to keep up whisking consistency. A professional mixer with a whisk attachment is your answer. It allows you to slowly add ingredients one at a time while the mixing responsibilities are taken care of.

4. Let the Batter Rest

Once you’ve mixed the batter, don’t cook it right away — let it rest! Crepe batter needs to chill for one to two hours before it’s ready to be transformed into fluffy, delicious hot crepes.

5. Make Sure it’s Not Too Thick

Crepe batter shouldn’t be the consistency of pancake batter. It should be extremely thin! Use a ladle to test the mixture’s thickness and make sure it has the consistency of heavy cream — almost liquid.

If you’ve found that it’s too thick, make a thinner batch, then add both batches together to correct the problem.

6. Add Beer!

Ever wonder how some chefs create crepes that are so light and airy? You might be surprised to find that the secret is beer! Use a light lager in place of a small amount of water. It will not alter the taste drastically and you’ll get amazing crepes that are just the right texture.

Want more tips on mixing crepe batter and baking more of your favorite desserts? Follow our blog for updates! And if you ever need a professional mixer replacement, trust Dough Tech, the supplier bakers depend on.