Recipe: Crepe Batter from Chef Thomas Raquel of Le Bernardin

Here's a recipe for Crepe Batter from Chef Thomas Raquel of Le Bernardin that can be cooked up with a Made In Non Stick Frying Pan!

chef thomas raquel

Ingredients

2 whole eggs

280g whole milk

40g melted butter

120g all purpose flour

10g rum

20g buckwheat flour

10g sugar

2g salt

Instructions

  1. With a hand blender, blend eggs, rum, milk, sugar, and salt, then slowly add both flours.
  2. Blend until smooth then add the melted butter. Let the batter sit overnight.
  3. Cook in a Made In Non Stick Frying Pan.


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1 comment

  • leigh

    Just one question, when the batter is mixed do you refrigerate overnight or leave on the counter?

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